Creamy Crockpot Ham and Potato Casserole with hashbrowns, ham, sour cream, cheddar, onion soup, and herbed stuffing mix. So easy, so good.
Okay, so full honesty: this recipe came out of desperation. It was one of those “oh no, it’s 3pm and I didn’t plan dinner” kind of days. You know the ones—where you thought you were on top of it, but then life happened. And by life, I mean three loads of laundry, a conference call that could’ve been an email, and a toddler who poured yogurt on the dog.
So there I was, standing in front of the fridge, staring at a Tupperware of leftover ham, a half bag of hashbrowns, and some shredded cheddar. That’s when this Crockpot Ham and Potato Casserole was born. Or more accurately, thrown together. I didn’t expect much—but what came out of that slow cooker four hours later? It was everything I needed. Warm, creamy, cheesy, herby. Basically a nap in food form.
It reminded me of those old-school casseroles from church potlucks, the ones with crushed crackers on top and mystery cans in the mix—but in the best, most nostalgic way possible. I even texted a photo to my mom like, “LOOK WHAT I MADE.” She was impressed. I was impressed. The dog even got a bite (sans yogurt this time).
Why You’ll Love This Crockpot Ham and Potato Casserole Recipe?
There are casseroles… and then there are casseroles. This one hits different.
First, it’s incredibly low-effort. We’re talking one bowl, one pot, zero babysitting. Just dump, stir, layer, and walk away. You could probably make it in your sleep (but don’t—safety first).
Second, it’s flexible. Got leftover turkey? Use that. Want to throw in broccoli or peas? Go for it. You don’t even need to measure perfectly. I mean, I’ve eyeballed the cheese before and it turned out even better.
Third—and maybe most important—it’s good. Like, really good. Cheesy in that way that feels like a warm hug. The top gets just a little crispy from the stuffing mix, the ham adds this salty bite, and the potatoes? They soak up all that creamy goodness like little flavor sponges. I’ve served it for brunch, for dinner, for breakfast the next day with a fried egg on top (highly recommend, by the way).
Ingredient Notes:
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Frozen shredded hashbrowns (30 oz): No thawing. No peeling. No effort. Just dump them in straight from the bag.
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Diced ham (1 lb): Leftover spiral ham is amazing here, but honestly? I’ve used store-bought cubes too when I didn’t feel like chopping.
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Cream of onion soup (1 can): Adds that rich, savory base. If you can’t find onion, cream of chicken or mushroom will do.
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Onion soup mix (1 packet): Instant flavor. Like magic. You don’t even have to chop a single onion. Bless it.
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Sour cream (1 cup): Adds creaminess and a bit of tang. I’ve used plain Greek yogurt before too, when I was trying to pretend I was being healthy.
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Shredded cheddar (2 cups): Sharp cheddar is ideal, but use whatever’s in your fridge. Cheese snobs, look away.
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Pepperidge Farm herbed stuffing mix (6 oz): This stuff is gold. It gives you that crispy top layer with all the herby flavor baked in.
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Melted butter (¼ cup): Poured over the stuffing. Makes it golden, rich, and a little indulgent. Don’t skip it unless you absolutely must.
How To Make Crockpot Ham and Potato Casserole?
Step 1: Mix the base.
Toss the hashbrowns, ham, soup mix, can of soup, and sour cream into your crockpot. Stir it all up. It’s not going to look pretty yet—but trust the process.
Step 2: Add the cheese.
Sprinkle the shredded cheddar over the top. Don’t stir it in—let it melt down into the casserole like a cheesy blanket.
Step 3: Top it with stuffing.
Sprinkle the stuffing mix right over the cheese. It’s your crunchy topping layer. Think of it like the cozy sweater on your casserole.
Step 4: Butter it up.
Drizzle the melted butter over the stuffing. This part? It’s the secret to that golden finish. No dry crumbs allowed here.
Step 5: Let it cook.
Put the lid on, set your crockpot to high, and forget about it for 4 hours. That’s it. No stirring. No peeking. Just let the magic happen.
Step 6: Serve it up.
When time’s up, grab a spoon, dive in, and don’t forget to burn your tongue on the first bite like I always do. It’s tradition.
Want To Save This Recipe?
Storage Options:
Fridge: Store leftovers in an airtight container. It keeps beautifully for 3–4 days. Reheats great in the microwave or oven.
Freezer: Oh yes, this is totally freezable. Let it cool, portion it out, and stash it in the freezer. Perfect for those nights when cooking is a hard no.
Reheat Tip: Add a splash of milk or broth when microwaving to bring the creaminess back. And maybe a fresh sprinkle of cheese on top because, why not?
Variations and Substitutions:
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Meat swap: Bacon bits. Leftover turkey. Shredded chicken. All fair game.
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Veggie boost: Frozen peas, spinach, chopped bell peppers—this casserole is chill with whatever you throw at it.
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Soup swap: Can’t find cream of onion? Cream of mushroom or celery works too. Just keep that creamy vibe.
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No stuffing? Use crushed Ritz crackers or cornflakes with a little melted butter.
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Extra cheesy version: Add a second cheese. Monterey Jack or Swiss are delicious. And a little reckless, in the best way.
What to Serve with Crockpot Ham and Potato Casserole?
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Green salad: It balances things. And makes you feel like you made a “complete meal.”
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Steamed veggies: Quick and easy. Plus, green stuff always looks pretty on the plate.
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Biscuits or rolls: Because carbs on carbs is a whole vibe.
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Hot sauce or ketchup: Yep, I said it. Don’t knock it till you try it.
Frequently Asked Questions:
Can I prep it the night before?
Totally. Mix everything except the stuffing and butter. Add those in the morning before you cook.
Can I use cubed potatoes instead of hashbrowns?
Sure, just make sure they’re thawed or par-cooked so they don’t end up raw.
Can I cook it on low instead of high?
Yep! Low for about 6–7 hours. Perfect for workdays or long lazy Sundays.
This Crockpot Ham and Potato Casserole is the definition of no-fuss comfort. It’s the kind of meal you throw together with leftovers and a prayer, and it somehow turns into everyone’s favorite bite of the week. It’s easy, cozy, and totally unpretentious—just like the best kind of home cooking.
So give it a try. Let it bubble away while you do literally anything else. And hey, if you end up eating it straight from the crockpot with a spoon… welcome to the club.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Ham and Potato Casserole
Ingredients
- 30 ounces frozen shredded hashbrowns
- 1 pound diced ham
- 1 can 10.5 ounces cream of onion soup
- 1 packet onion soup mix
- 1 cup sour cream
- ¼ cup unsalted butter melted
- 6 ounces Pepperidge Farm herbed stuffing mix
- 2 cups shredded cheddar cheese
Instructions
Combine Base Ingredients:
- In the crockpot, add the frozen shredded hashbrowns, diced ham, cream of onion soup, onion soup mix, and sour cream. Stir all ingredients until evenly mixed.
Add Cheese Layer:
- Evenly sprinkle the shredded cheddar cheese over the ham and potato mixture. Do not mix in; allow it to form a layer atop the base.
Top with Stuffing Mix:
- Distribute the herbed stuffing mix across the top of the cheese layer, creating an even coating.
Add Butter:
- Drizzle the melted butter over the stuffing to promote browning and moisture retention during cooking.
Cook:
- Cover the crockpot with the lid and cook on the high setting for 4 hours, or until the casserole is hot throughout and the stuffing topping is lightly golden.
Serve:
- Remove the lid and serve the casserole warm as a complete main dish.
Notes
- Use a gluten-free cream of onion soup or a homemade gluten-free alternative.
- Replace the traditional onion soup mix with a certified gluten-free version.
- Use a gluten-free herbed stuffing mix or substitute with crushed gluten-free crackers combined with dried herbs.
Ensure that all processed ingredients, including shredded cheese and frozen hashbrowns, are certified gluten-free and free from wheat-based additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
