Potato and Ham Casserole

We have a new favorite recipe at our house...

When I had surgery,
one of our sweet neighbors brought in the most delicious meal that my men just LOVED! 
Who would have known that Potato Casserole 
with a little bit of ham mixed in it, 
makes such a delicious dinner!

Serve this with a LARGE serving of steamed vegges, OR, large salad and you have a great, filling, frugal meal.

I usually make my Potato Casserole 
and serve it with ham, or, roast, on the side, 
however, this way is much better, 
because you don't over indulge with eating too much meat.

It's "Lagom"...
There's just the right amount of meat to give it some flavor and to make you feel satisfied!
SO, if you have some leftover Christmas or Easter ham in your freezer, this is the perfect recipe to use you ham in.

AND, the leftover Potato Casserole is awesome to brown up and scramble in some eggs and serve for breakfast!

As usual, I have made my own cream soup replacement for this, but, if you don't want to make your own, just dump in a can of Cream of Chicken/Mushroom soup and 1-2 cups sour cream and it tastes great too!
(that's what my neighbor did and my men thought it was delicious and begged me to get the recipe)

(original Potato Casserole Recipe here)

Potato and Ham Casserole 

Boil 8 large potatoes until tender and then run under cold water and then peel and dice them into chunks

2 Tbsp. Melted butter

1 onion finely chopped

1-2 cups chopped ham

(one recipe of sauce below) (or, just add in a Can Cream of Chicken Soup and 1-2 cups sour cream)

2 cups grated cheese of your choice (I use SHARP cheese)

salt and pepper to taste

(sauce)

3 Tbsp. butter

1/3 cup flour

2 cups chicken broth

1 cup sour cream 

Melt butter and then add in flour and whisk until well combined

Add in chicken broth and whisk together and boil until thickened (about 5 minutes)

Add in sour cream and stir until smooth.

Mix together diced potatoes, chopped ham, melted butter and onions.

Then add in white sauce/sour cream mixture and cheese.

Stir until well mixed.

Put in 9x13 pan... 

Bake covered at 350 degrees for 60-75 minutes—

uncover last 10 minutes  Enjoy!

AND remember if you have any leftover casserole you can turn it into a great breakfast, by browning up the casserole in a little bit of butter and then scrambling in some eggs!  

Kids and hubby LOVE this for breakfast!

PS...
(I apologize for photos that are not the best coloring/quality. I forget that in the WINTER months if I want to blog about a recipe and take photo, I need to make sure I make it early enough in the day where there is still some day light to capture some great photos. I didn't quite bake this in time to get that...you live and learn!).