This Twice Baked Potato Casserole is pure comfort food! Leftover ham and mashed potatoes makes it a make ahead meal in one and perfect for the holidays!
I feel like with the coming of fall (and much too soon after, winter) I dove head first into cozy soups, slow cooker, and Instant Pot recipes and forgot about creamy, hearty, casseroles.
The humble casserole is perfect for this time of year because they are easy to make ahead, perfect for church or family potlucks (and I promise you they’ll be scraping the bottom of the dish!), but also just as good for when you’re wondering what to do with leftover ham and Little potatoes from a holiday feast.
We love using potatoes from The Little Potato Company for our holiday meals because they are pre-washed and have a thin, smooth skin so there’s no peeling required! Such a timesaver!
Originally, I wanted to make this Twice Baked Potato Casserole with all cubed potatoes because I wanted the texture to balance out the texture of the ham chunks.
But I was staring into my fridge and saw some leftover mashed Boomer Gold potatoes from The Little Potato Company from a meal two days ago and thought to myself, “I’d really like to throw those in…. but will it confuse people? Using both?”
In the end, I threw them in anyway because I figure there’s coming a day post-holiday dinner when we will all be staring into our fridges and thinking, “what am I going to do with those leftover mashed potatoes?”, and I want you to know I got your back.
This Twice Baked Potato Casserole is really a win-win-win situation so you should just jump right in 😉
And if you’re looking for a more traditional recipe, check out these Twice Baked Potato Recipe from my friend Melanie!
Tips for making this Twice Baked Potato Casserole with Ham:
- A lot of twice baked potato casseroles call for obscene amounts of sour cream or mayonnaise and I have to say, I can’t do it. I’m just not a big fan of either, but I did have to add some sour cream in this one for authenticity’s sake. I also didn’t want to use any canned cream soups, so I used a combination of heavy cream and sour cream. I figure we’re skipping the bacon found in most recipes so it’s justified 😉
- Since everything goes into the casserole cooked, you really have a lot of flexibility with this recipe. You can use more mashed potatoes or more cubed, you could even substitute with cubed hashbrowns if that’s what you’ve got. Feel free to break the rules a little here!
- This casserole is perfect for making ahead. To do so, simply prepare up until the point of baking, cover with plastic wrap and refrigerate up to 24 hours in advance. Then bake as normal and serve.
How to make this Twice Baked Potato Casserole work with the leftovers you’ve got:
- Leftover mashed Little potatoes: Awesome! Throw those in. A little more or a little less than the recipe calls for? No big deal. This recipe is not about rules.
- Leftover roasted or baked Little potatoes: Have some?? Perfect! You’ve got most of your recipe prep done already 😉
- Leftover ham: Chop it up, throw it in!
- Leftover turkey: See above 😉
- Leftover gravy: Feel free to stir any leftover gravy right into this casserole if you think the flavors would go well together!
- Other leftover vegetables: Leftover vegetables are also great in here — corn, peas, carrots, cauliflower, broccoli…. whatever you would eat with potatoes and ham and cheese, goes.
More leftover ham recipes:
- Easy Ham Quiche Recipe
- White Chicken Lasagna with Ham and Spinach
- 20 Minute Ham and Pineapple Rice
- Instant Pot Chicken Alfredo Pasta (pressure cooker pasta) (swap out the chicken for ham!)
*This post is generously sponsored by The Little Potato Company and I’ve been compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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Twice Baked Potato Casserole with Ham
- 3 cups chopped ham
- 14 Little potatoes from The Little Potato Company, baked, chopped (¾ lb or 340g)
- 2 cups leftover mashed potatoes (¾ lb or 340g)
- 1 1/2 cups shredded cheddar cheese divided
- 2 green onions sliced
- 3/4 cup light sour cream
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Lightly grease a 2.5-3 quart or 9×13″ baking dish and preheat the oven to 375 degrees F.
- Add ham, chopped potatoes, mashed potatoes, ¾ cup of cheddar cheese, onions, sour cream, heavy cream, salt, pepper and garlic powder to baking dish. Stir until combined.
- Sprinkle with remaining ¾ cup cheese and bake for 30 minutes or until bubbly at the edges. Let sit for 5 minutes before serving.
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