22 Delicious Easy Ham Casserole Recipes for Busy Weeknights

Busy weeknights call for simple, satisfying solutions, and what better way to answer than with a hearty ham casserole? Whether you’re craving comfort food or need a quick dinner that delights, our roundup of 22 easy recipes has you covered. From cheesy classics to inventive twists, these dishes promise minimal fuss and maximum flavor. Dive in and discover your next weeknight favorite!

Cheesy Ham and Potato Casserole

Oh boy, do we have a cozy, cheesy, and utterly comforting dish for you today that’ll make your taste buds do a happy dance! Perfect for those nights when only something warm, hearty, and packed with flavor will do.

Ingredients

• 2 cups diced ham (the chunkier, the better – we’re not making ham confetti here)
• 4 cups peeled and cubed potatoes (about 1/2 inch cubes, because size does matter)
• 1 cup shredded cheddar cheese (go for the sharp stuff; it’s got personality)
• 1/2 cup heavy cream (because why not make it rich?)
• 2 tbsp butter (salted, because life’s too short for unsalted butter)
• 1 tsp garlic powder (for that little kick of flavor)
• Salt and pepper to taste (but let’s be honest, you’ll add more salt)

Instructions

1. Preheat your oven to 375°F (let’s get it toasty in there).
2. In a large skillet, melt the butter over medium heat. Add the diced ham and cook until it’s slightly browned, about 5 minutes. (Tip: Don’t stir too much; let those bits get a little crispy.)
3. Add the cubed potatoes to the skillet. Sprinkle with garlic powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally. (Tip: If the potatoes stick, a splash of water will help.)
4. Pour in the heavy cream, stirring to combine. Let it simmer for 2 minutes until it starts to thicken slightly.
5. Transfer the mixture to a baking dish. Top evenly with the shredded cheddar cheese. (Tip: For extra golden cheese, place the dish under the broiler for the last 2 minutes of baking.)
6. Bake for 25 minutes, or until the cheese is bubbly and the potatoes are tender when pierced with a fork.

Finally, this casserole comes out gloriously gooey with the cheese perfectly melted into every nook and cranny of the ham and potatoes. Serve it straight from the oven with a side of green beans or a simple salad to cut through the richness. Trust us, it’s a hug in dish form.

Easy Ham and Broccoli Casserole

Mmm, nothing says comfort food quite like a casserole that’s as easy to make as it is delicious to devour. Picture this: tender broccoli and savory ham cozying up under a blanket of creamy, cheesy goodness. It’s the kind of dish that’ll have your taste buds doing a happy dance and your family asking for seconds before they’ve even finished firsts.

Ingredients

• 2 cups diced ham (the chunkier, the better—I like to pretend I’m a medieval chef wielding a knife)
• 3 cups fresh broccoli florets (because we’re fancy like that)
• 1 can (10.5 oz) cream of mushroom soup (the unsung hero of casseroles)
• 1/2 cup milk (whole milk for richness, but hey, you do you)
• 1 cup shredded cheddar cheese (extra sharp, because life’s too short for mild cheese)
• 1/2 cup breadcrumbs (for that irresistible crunch)
• 2 tbsp butter, melted (because butter makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully preheated!
2. In a large bowl, mix the ham, broccoli, cream of mushroom soup, and milk until everything is well acquainted.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly like you’re tucking it into bed.
4. Sprinkle the shredded cheddar cheese on top, because cheese is the glue that holds the universe together.
5. In a small bowl, mix the breadcrumbs with the melted butter until they’re as happy as a clam at high tide, then sprinkle over the cheese.
6. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling like a witch’s cauldron.
7. Let it sit for 5 minutes before serving—patience is a virtue, especially when cheese is involved.

Dig into this ham and broccoli casserole to discover a symphony of textures: the creamy interior, the crispy topping, and the tender veggies. Serve it with a side of crusty bread to sop up every last cheesy bit, or go rogue and spoon it over baked potatoes for a carb-loaded feast.

Ham and Cheese Pasta Casserole

Picture this: a dish so comforting, it hugs you from the inside out, and yet, it’s dressed to impress at any dinner table. That’s right, we’re talking about a ham and cheese pasta casserole that’s as easy to make as it is delicious to devour.

Ingredients

• 8 oz elbow macaroni (because those little tubes are perfect for holding onto all that cheesy goodness)
• 2 cups diced ham (the chunkier, the better for that meaty bite)
• 2 cups shredded cheddar cheese (sharp cheddar, please, for that tangy kick)
• 1 cup whole milk (none of that skim stuff—we’re going for richness here)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 2 tbsp all-purpose flour (the magic thickener)
• 1/2 tsp garlic powder (a little goes a long way)
• 1/2 tsp onion powder (for that subtle depth)
• Salt and pepper to taste (but let’s be honest, you’ll want to taste as you go)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially when cheese is involved).
2. Cook the elbow macaroni according to the package instructions, but shave off a minute for that perfect al dente bite—trust me on this.
3. While the pasta cooks, melt the butter in a saucepan over medium heat, then whisk in the flour to create a roux. Cook for about 2 minutes until it’s golden and smells nutty.
4. Slowly pour in the milk, whisking constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in the garlic powder, onion powder, salt, and pepper. Then, fold in 1 1/2 cups of the cheddar cheese until it’s melted and smooth.
6. Drain the pasta and mix it with the diced ham and cheese sauce until everything is well coated.
7. Transfer the mixture to a greased casserole dish and top with the remaining 1/2 cup of cheddar cheese.
8. Bake for 20 minutes, or until the cheese on top is bubbly and slightly golden.
9. Let it sit for 5 minutes before serving—this is the hardest part, but it’s worth the wait.

Get ready to dive into a casserole that’s creamy, cheesy, and packed with flavor. Serve it up with a side of garlic bread for the ultimate comfort food experience, or go rogue and add a dollop of hot sauce for an extra kick.

Creamy Ham and Mushroom Casserole

Every now and then, we all crave a dish that hugs us from the inside, and this creamy ham and mushroom casserole is like a warm embrace on a chilly evening. It’s the culinary equivalent of your favorite cozy sweater—comforting, reliable, and oh-so-satisfying.

Ingredients

• 2 cups diced ham (the chunkier, the better—I love those hearty bites!)
• 1 cup sliced mushrooms (baby bellas are my go-to for their earthy charm)
• 1/2 cup heavy cream (because why skimp on the good stuff?)
• 1/4 cup grated Parmesan cheese (the sharper, the better to cut through the creaminess)
• 1 tbsp butter (salted, always—it’s my little secret for extra flavor)
• 1 tsp garlic powder (for that gentle kick that whispers ‘hello’)
• 1/2 tsp black pepper (freshly ground, please—it makes all the difference)
• 1 cup shredded mozzarella cheese (for that glorious, gooey top layer)

Instructions

1. Preheat your oven to 375°F (190°C)—no rushing this; we want even cooking.
2. In a skillet over medium heat, melt the butter until it’s just beginning to bubble (that’s your cue it’s ready).
3. Add the diced ham and sliced mushrooms, sautéing until the mushrooms are tender and the ham gets a slight crisp (about 5 minutes—patience is key).
4. Sprinkle in the garlic powder and black pepper, stirring to coat everything evenly (this is where the magic starts).
5. Pour in the heavy cream, stirring gently as it thickens slightly (about 2 minutes—watch it like a hawk to prevent curdling).
6. Remove from heat and stir in the Parmesan cheese until it’s melted and the mixture is creamy (no lumps allowed in this love story).
7. Transfer the mixture to a baking dish, topping evenly with the shredded mozzarella (the more coverage, the merrier).
8. Bake for 20 minutes, or until the cheese is bubbly and golden (resist the urge to peek too often).
9. Let it sit for 5 minutes before serving (this step is crucial—it’s like letting a fine wine breathe).

Unbelievably creamy with a perfect balance of salty ham and earthy mushrooms, this casserole is a showstopper. Serve it over a bed of greens for a contrast in textures, or with a crusty baguette to sop up every last drop of that creamy goodness.

Ham and Cornbread Casserole

Let’s face it, folks, the only thing better than ham and cornbread is ham and cornbread that decided to get cozy in a casserole dish. This dish is like a hug from your grandma, if your grandma was a Southern chef with a penchant for comfort food.

Ingredients

• 2 cups diced ham (the chunkier, the better—I like to pretend I’m a lumberjack when I chop it)
• 1 cup cornmeal (because we’re making magic, not sandcastles)
• 1 cup all-purpose flour (the trusty sidekick to our cornmeal hero)
• 1/4 cup sugar (for that sweet, sweet balance)
• 1 tbsp baking powder (the lifter of all things fluffy)
• 1/2 tsp salt (because we’re not savages)
• 1 cup milk (whole milk, please—let’s not skimp on the joy)
• 1/4 cup melted butter (unsalted, because we’re in control here)
• 1 egg, room temp (it’s just happier that way)
• 1 cup corn kernels (fresh or frozen, but let’s not talk about canned)

Instructions

1. Preheat your oven to 375°F—because we’re not baking with wishes and dreams.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This is where the dry team meets.
3. In another bowl, mix the milk, melted butter, and egg. Welcome to the wet team huddle.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Fold in the diced ham and corn kernels. This is where the party gets started.
6. Pour the batter into a greased 9×13 inch baking dish. Smooth the top like you’re frosting a cake, but with less pressure.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean. No peeking—it’s not a surprise party.
8. Let it cool for 5 minutes before serving. Patience is a virtue, especially when it comes to not burning your mouth.

Dig into this casserole and you’ll find a perfect marriage of savory ham and sweet cornbread, with a texture that’s somehow both hearty and light. Serve it up with a dollop of honey butter or a side of collard greens for that extra Southern charm.

Scalloped Potatoes with Ham Casserole

Every now and then, we all crave that one dish that hugs us from the inside, and this Scalloped Potatoes with Ham Casserole is like a warm embrace on a chilly evening. It’s the culinary equivalent of your favorite cozy sweater—comforting, reliable, and downright delicious.

Ingredients

• 3 lbs Yukon Gold potatoes, thinly sliced (because they’re the perfect blend of creamy and firm)
• 2 cups diced ham (go for the good stuff—none of that watery, mystery meat)
• 1.5 cups heavy cream (the richer, the better, right?)
• 1 cup whole milk (skim milk is for the birds)
• 1.5 cups shredded sharp cheddar cheese (extra sharp if you’re feeling bold)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp garlic powder (for that little kick)
• Salt and pepper to taste (but let’s be honest, you’ll add more)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully heated!).
2. Butter a 9×13 inch baking dish generously—this is no time to skimp.
3. Layer half of the potato slices in the dish, followed by half the ham and half the cheese. Repeat the layers because we’re all about that symmetry.
4. In a saucepan, heat the cream, milk, garlic powder, salt, and pepper over medium heat until it’s just about to simmer—patience is key here.
5. Pour the creamy mixture over the layered potatoes and ham, ensuring every nook and cranny is covered.
6. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for another 30 minutes or until the top is golden and bubbly (the smell will drive you wild).
7. Let it sit for 10 minutes before serving—this is the hardest part, but it’s worth the wait.

This casserole emerges from the oven with a golden crust that gives way to layers of creamy potatoes and savory ham. Serve it with a crisp green salad to cut through the richness, or go all out and pair it with a buttery Chardonnay. Trust me, your taste buds will thank you.

Ham and Green Bean Casserole

Yikes, it’s already ‘2025-08-19 02:33:50.386443’ and you’re probably wondering what to whip up that’s both comforting and a tad fancy. Enter the Ham and Green Bean Casserole—a dish that’s like a hug in a bowl, with a crunch that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups of diced ham (the chunkier, the better—trust me, it adds texture)
• 1 lb fresh green beans, trimmed (because nobody likes a stringy bean)
• 1 can (10.5 oz) cream of mushroom soup (the secret glue that holds this masterpiece together)
• 1/2 cup milk (whole milk for richness, but hey, you do you)
• 1 tsp soy sauce (for that umami kick)
• 1/2 tsp black pepper (freshly ground, because pre-ground is so last year)
• 1 1/3 cups French fried onions (the crowning glory that makes it irresistible)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, just set it and forget it.
2. In a large bowl, mix the cream of mushroom soup, milk, soy sauce, and black pepper until smooth. Tip: A whisk is your best friend here to avoid lumps.
3. Add the diced ham and green beans to the bowl, tossing gently to coat them in the sauce. Tip: Don’t overmix, or you’ll bruise the beans—yes, that’s a thing.
4. Transfer the mixture to a 9×13 inch baking dish, spreading it out evenly. Tip: A rubber spatula ensures you get every last bit of that saucy goodness.
5. Bake uncovered for 25 minutes, then sprinkle the French fried onions on top and bake for another 5 minutes, or until the onions are golden and crispy.

Ready to dig in? This casserole is a symphony of creamy, crunchy, and savory flavors, with the ham adding a smoky depth that’s downright addictive. Serve it straight from the oven with a side of crusty bread to sop up all that delicious sauce.

Easy Ham and Rice Casserole

Sometimes, the best dishes are the ones that sneak up on you with their simplicity and heartiness, like this Easy Ham and Rice Casserole. It’s the culinary equivalent of a cozy blanket on a chilly evening—comforting, unpretentious, and downright delicious.

Ingredients

• 2 cups cooked white rice (leftovers work wonders here)
• 1.5 cups diced ham (the smokier, the better—trust me)
• 1 cup shredded cheddar cheese (because everything’s better with cheese)
• 1/2 cup sour cream (full-fat for maximum creaminess)
• 1/4 cup whole milk (skip the skim; we’re not making a diet dish)
• 1 tbsp Dijon mustard (for a little tangy kick)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F (175°C)—no rushing this; patience makes perfect.
2. In a large bowl, mix the cooked rice, diced ham, cheddar cheese, sour cream, whole milk, Dijon mustard, garlic powder, and black pepper until well combined. Tip: Use a spatula for this—it’s your best friend here.
3. Transfer the mixture to a greased 9×9 inch baking dish, spreading it out evenly. Tip: A little non-stick spray goes a long way to prevent sticking.
4. Bake uncovered for 25 minutes, or until the edges are golden and the center is bubbly. Tip: Keep an eye on it after the 20-minute mark to avoid over-browning.

Absolutely irresistible right out of the oven, this casserole boasts a creamy interior with just the right amount of chew from the rice and ham. Serve it with a crisp green salad to cut through the richness, or go all-in and top it with extra cheese because, why not?

Ham and Sweet Potato Casserole

Venture into the cozy embrace of comfort food with a dish that’s like a hug from your grandma, if your grandma was a culinary wizard who loved mixing sweet and savory. This ham and sweet potato casserole is the hero your dinner table didn’t know it needed, blending the smoky goodness of ham with the sweet, velvety charm of sweet potatoes in a way that’ll have your taste buds doing a happy dance.

Ingredients

• 2 cups diced ham (the chunkier, the better – we’re not making ham confetti here)
• 3 large sweet potatoes, peeled and cubed (about 4 cups, because size matters in the world of cubes)
• 1/2 cup brown sugar (for that caramelized magic)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)
• 1 tsp cinnamon (a sprinkle of spice makes everything nice)
• 1/2 tsp nutmeg (the secret whisper of warmth)
• 1/4 cup milk (whole milk for creaminess, but hey, you do you)
• 1 tsp vanilla extract (the vanilla bean’s greatest hit)
• 2 large eggs, room temperature (they mix better when they’re not chilly)

Instructions

1. Preheat your oven to 375°F (190°C) – because precision is key, and we’re not baking by vibes alone.
2. In a large bowl, toss the sweet potatoes with brown sugar, cinnamon, and nutmeg until they’re evenly coated. This is where the flavor party starts.
3. Spread the sweet potato mixture into a greased 9×13 inch baking dish. Layer the diced ham on top like you’re building a flavor lasagna.
4. In another bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth. Pour this golden elixir over the ham and sweet potatoes, ensuring every nook and cranny gets some love.
5. Bake for 45 minutes, or until the sweet potatoes are tender and the top is gloriously golden. A knife should slide in easily, like butter on a hot pancake.
6. Let it sit for 5 minutes before serving – patience is a virtue, especially when it comes to not burning your mouth.

When you dig into this casserole, you’ll find a delightful contrast between the creamy sweet potatoes and the smoky, salty ham, all brought together with a hint of spice. Serve it with a side of green beans for a pop of color, or go all out and top it with a fried egg for breakfast-for-dinner vibes.

Ham and Macaroni Cheese Casserole

Kickstart your comfort food game with this Ham and Macaroni Cheese Casserole that’s so cheesy, it’ll make your heart skip a beat (or maybe that’s just the carbs talking). Perfect for those nights when you want to hug your dinner and your dinner hugs you back.

Ingredients

• 2 cups elbow macaroni (because those little tubes are the perfect cheese vehicles)
• 2 cups diced ham (go for the good stuff—none of that mystery meat business)
• 3 cups shredded cheddar cheese (extra sharp, because we’re not here to play it safe)
• 2 cups whole milk (skim milk is for people who don’t like fun)
• 1/4 cup unsalted butter (salted is fine, but then we’re not responsible for your sodium intake)
• 1/4 cup all-purpose flour (the glue that holds our cheesy dreams together)
• 1/2 tsp mustard powder (trust me, it’s the secret handshake of flavor)
• 1/2 tsp paprika (for a little smoky whisper in your ear)
• Salt and pepper (to make the flavors pop like a good mic drop)

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat in the best way possible.
2. Boil the macaroni in salted water until al dente, about 7 minutes, because nobody likes a mushy noodle.
3. While the pasta does its thing, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to make a roux that’s smoother than your pickup lines.
4. Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes. Tip: If you think you’re whisking enough, whisk a little more.
5. Remove from heat and stir in 2 cups of cheddar, mustard powder, paprika, salt, and pepper until the cheese melts into a sauce so velvety, it could wear a tuxedo.
6. Drain the macaroni and mix it with the diced ham and cheese sauce in a baking dish. Top with the remaining cheese because more is more.
7. Bake for 20 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before serving unless you enjoy third-degree cheese burns.
8. Broil for the last 2 minutes for a crust that’s as crispy as your attitude on a Monday morning.

Mmm, what you’ve got here is a casserole that’s creamy, dreamy, and packed with smoky ham goodness. Serve it with a side of green veggies to pretend you’re being healthy, or just dive in face-first—we won’t judge.

Ham and Spinach Casserole

Oh, the joys of a casserole that’s as easy to make as it is to devour! This Ham and Spinach Casserole is the hero of busy weeknights and lazy Sundays alike, packing a punch of flavor with minimal fuss.

Ingredients

• 2 cups diced ham (the chunkier, the better—I love those hearty bites!)
• 1 cup shredded cheddar cheese (sharp cheddar for the win, but hey, use what you’ve got)
• 1/2 cup whole milk (skim works in a pinch, but whole milk makes it extra creamy)
• 3 large eggs (room temp, please—they mix better that way)
• 1 tbsp extra virgin olive oil (my kitchen staple for just about everything)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 4 cups fresh spinach (packed—don’t be shy, it wilts down to nothing)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully preheated—patience is key).
2. Grease a 9×13 inch baking dish with the olive oil, making sure to get those corners (nobody likes stuck-on bits).
3. In a large bowl, whisk together the eggs, milk, garlic powder, and black pepper until smooth (a fork works if you’re in a whisk-less crisis).
4. Layer the spinach and ham in the prepared dish, then pour the egg mixture over the top (watch as it seeps into every nook and cranny).
5. Sprinkle the cheddar cheese evenly over the top (the more, the merrier, I always say).
6. Bake for 25-30 minutes, or until the edges are golden and the center is set (a little jiggle is okay, but it shouldn’t wave back).
7. Let it cool for 5 minutes before slicing (this is the hardest part—resisting the urge to dive in immediately).

Let’s talk about that golden, cheesy top giving way to a creamy, savory interior studded with ham and pops of spinach. Serve it up with a crisp salad or some crusty bread to sop up every last bit, because this casserole is too good to leave a single crumb behind.

Ham and Egg Breakfast Casserole

Craving something hearty that’ll kickstart your morning without a fuss? Look no further than this Ham and Egg Breakfast Casserole, a dish so forgiving, it practically cooks itself while you’re still rubbing the sleep from your eyes.

Ingredients

• 6 large eggs (room temp eggs blend smoother, trust me)
• 1 cup diced ham (the chunkier, the better for that meaty bite)
• 1/2 cup whole milk (skim works, but why skimp on creaminess?)
• 1 cup shredded cheddar cheese (sharp cheddar for a flavor punch)
• 1 tbsp extra virgin olive oil (my go-to for that golden crust)
• 1/2 tsp salt (because bland eggs are a breakfast crime)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)

Instructions

1. Preheat your oven to 375°F (no guessing, this temp is the sweet spot).
2. Grease a 9×9 inch baking dish with the extra virgin olive oil (don’t be shy, coat it well).
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined (lumps are the enemy here).
4. Stir in the diced ham and shredded cheddar cheese (this is where the magic starts).
5. Pour the mixture into the prepared baking dish (listen to that satisfying sizzle).
6. Bake for 25-30 minutes, or until the edges are golden and the center is set (no jiggle means it’s ready).
7. Let it cool for 5 minutes (patience, it’s piping hot).

Light, fluffy, and packed with flavor, this casserole is a morning game-changer. Serve it with a side of avocado or a dash of hot sauce for an extra kick that’ll wake up your taste buds.

Ham and Asparagus Casserole

Ever find yourself staring into the fridge, hoping the ingredients will magically assemble into a meal? Well, today’s your lucky day because this Ham and Asparagus Casserole is about to become your go-to for those ‘what’s for dinner’ dilemmas. It’s like a cozy blanket for your stomach, but with more cheese and less napping.

Ingredients

• 1 lb ham, diced (because big chunks are just showing off)
• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (say goodbye to the woody ends)
• 2 cups shredded cheddar cheese (extra sharp for the win)
• 1 cup heavy cream (let’s keep it rich and dreamy)
• 1/2 cup breadcrumbs (for that irresistible crunch)
• 2 tbsp unsalted butter (because salted is just a missed opportunity)
• 1 tsp garlic powder (a little goes a long way, but so does love)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially when cheese is involved).
2. In a large skillet, melt the butter over medium heat. Add the asparagus and sauté until just tender, about 5 minutes. Tip: Keep them bright green for maximum crunch and color.
3. Add the diced ham to the skillet and cook for another 2 minutes, just to get those flavors mingling.
4. Transfer the ham and asparagus to a greased casserole dish. Sprinkle with garlic powder, salt, and pepper, then toss to coat evenly.
5. Pour the heavy cream over the mixture, ensuring everything gets a little creamy love.
6. Top with shredded cheddar cheese, covering every inch like it’s the last snowfall of the year.
7. Sprinkle breadcrumbs on top for that golden, crispy finish we all crave.
8. Bake for 25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. Tip: Let it sit for 5 minutes before serving to avoid a cheese avalanche.

This casserole is a symphony of textures—creamy, crunchy, and everything in between. Try serving it with a side of crusty bread to sop up all that cheesy goodness, or go rogue and top it with a fried egg for breakfast vibes any time of day.

Ham and Cauliflower Casserole

Hold onto your hats, folks, because this Ham and Cauliflower Casserole is about to rock your world in the most delicious way possible. It’s the kind of dish that makes you wonder how something so simple can taste so darn good, and trust me, you’ll be coming back for seconds.

Ingredients

• 2 cups diced ham (the chunkier, the better – I like to pretend I’m a medieval chef wielding a knife)
• 4 cups cauliflower florets (because we’re fancy like that)
• 1 cup heavy cream (go big or go home, right?)
• 1 cup shredded cheddar cheese (extra sharp, because life’s too short for mild cheese)
• 1/2 cup grated Parmesan (the secret weapon for that golden crust)
• 1 tbsp olive oil (extra virgin, because my cauliflower deserves the best)
• 1 tsp garlic powder (for that ‘I can’t quite put my finger on it’ flavor)
• Salt and pepper to taste (but let’s be real, you’re gonna taste as you go)

Instructions

1. Preheat your oven to 375°F – because we’re not savages, we cook at the right temperature.
2. Toss the cauliflower florets with olive oil, garlic powder, salt, and pepper like you’re mixing a salad at a fancy restaurant.
3. Spread the cauliflower on a baking sheet and roast for 20 minutes, or until they start to flirt with golden brown.
4. While the cauliflower is getting toasty, mix the ham, heavy cream, and cheddar cheese in a bowl like you’re preparing a potion.
5. Transfer the roasted cauliflower to a casserole dish and pour the ham mixture over it, ensuring every floret gets some love.
6. Sprinkle the Parmesan on top like you’re dusting snow on a Christmas village.
7. Bake for 25 minutes, or until the top is bubbly and more golden than a sunset in Miami.
8. Let it sit for 5 minutes before serving – patience is a virtue, especially when cheese is involved.

This casserole comes out creamy, cheesy, and with just the right amount of crunch from the cauliflower. Try serving it with a side of crusty bread to sop up all that glorious sauce, or go rogue and eat it straight from the dish – no judgment here.

Ham and Pea Casserole

Yikes, it’s another one of those nights when you’re staring into the fridge, hoping for a culinary miracle. Well, grab that leftover ham and let’s turn it into something magical with this Ham and Pea Casserole that’s as easy as it is delicious.

Ingredients

• 2 cups diced ham (the chunkier, the better for that hearty bite)
• 1 cup frozen peas (no need to thaw, they’ll cook perfectly in the oven)
• 1 cup shredded cheddar cheese (because everything’s better with cheese, right?)
• 1/2 cup sour cream (full-fat for that creamy dreaminess)
• 1/4 cup mayonnaise (the secret to richness)
• 1 tbsp Dijon mustard (for a little zing)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)
• 1 cup crushed potato chips (for that irresistible crunch on top)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×9 inch baking dish. No greasing needed—this baby is self-lubricating.
2. In a large bowl, mix the ham, peas, cheddar cheese, sour cream, mayonnaise, Dijon mustard, garlic powder, and black pepper until everything is well combined. Tip: If the mixture seems too thick, a splash of milk can loosen it up.
3. Spread the mixture evenly into the baking dish. Tip: Use the back of a spoon to smooth it out for an even bake.
4. Sprinkle the crushed potato chips over the top. Tip: For extra crunch, lightly press the chips into the mixture.
5. Bake for 25 minutes, or until the edges are bubbly and the top is golden brown. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Every bite of this casserole is a delightful mix of creamy, cheesy goodness with pops of sweet peas and the savory depth of ham, all topped with a crispy, salty crunch. Serve it with a side of pickles or a simple green salad to cut through the richness, or just dive in with a spoon—no judgment here.

Ham and Quinoa Casserole

Kickstarting your culinary adventure with a dish that’s as fun to make as it is to eat, our Ham and Quinoa Casserole is the weeknight hero you didn’t know you needed. Packed with protein and bursting with flavors, it’s the perfect excuse to play with your food and call it dinner.

Ingredients

• 1 cup quinoa (because who doesn’t love a good protein-packed grain?)
• 2 cups water (for boiling the quinoa to fluffy perfection)
• 1 tbsp extra virgin olive oil (my go-to for that golden, crispy top)
• 1 cup diced ham (the chunkier, the better for that meaty bite)
• 1/2 cup shredded cheddar cheese (because everything’s better with cheese)
• 1/4 cup chopped green onions (for a pop of color and a hint of sharpness)
• 1/2 tsp salt (to make all those flavors sing)
• 1/4 tsp black pepper (because a little kick never hurt anybody)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get toasty.
2. Rinse the quinoa under cold water until the water runs clear to avoid any bitterness.
3. In a medium saucepan, bring 2 cups of water to a boil, then add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: No peeking! Let the quinoa do its thing.
4. Once the quinoa is cooked and water is absorbed, fluff it with a fork and let it cool slightly.
5. In a large mixing bowl, combine the cooked quinoa, olive oil, diced ham, cheddar cheese, green onions, salt, and pepper. Mix well to ensure every bite is packed with flavor.
6. Transfer the mixture to a greased baking dish and spread it evenly. Tip: A little extra cheese on top never hurt anybody.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
8. Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Perfectly golden on the outside and delightfully fluffy on the inside, this casserole is a texture lover’s dream. Serve it with a side of roasted veggies or atop a bed of greens for a meal that’s as versatile as it is delicious.

Ham and Zucchini Casserole

Every now and then, we stumble upon a dish that’s so comforting, it feels like a hug from the inside. That’s exactly what this ham and zucchini casserole brings to the table—a cozy, cheesy embrace that’s perfect for those nights when you crave something hearty yet hassle-free.

Ingredients

• 2 cups diced ham (the chunkier, the better—I love those hearty bites!)
• 3 medium zucchinis, sliced into 1/4-inch rounds (because nobody likes a soggy casserole)
• 1 cup shredded cheddar cheese (sharp cheddar for the win—it’s all about that flavor punch)
• 1/2 cup heavy cream (this is where the magic happens, folks)
• 2 tbsp butter (salted, because life’s too short for unsalted butter)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp black pepper (freshly ground, if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F—because we’re about to turn up the heat on this casserole.
2. In a large skillet, melt the butter over medium heat. Toss in the zucchini slices and sauté until they’re just tender, about 5 minutes. Tip: Don’t overcrowd the skillet, or you’ll steam instead of sauté.
3. Add the diced ham to the skillet and sprinkle with garlic powder and black pepper. Stir everything together and cook for another 2 minutes. Tip: This is your chance to sneak a taste—adjust seasoning now if needed.
4. Pour the heavy cream over the ham and zucchini mixture, stirring gently to combine. Let it simmer for 3 minutes, allowing the cream to thicken slightly.
5. Transfer the mixture to a baking dish and top evenly with shredded cheddar cheese. Tip: For an extra golden top, broil for the last 2 minutes of baking.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly browned.

Perfectly creamy with a satisfying crunch from the zucchini, this casserole is a delightful dance of textures. Serve it with a side of crusty bread to sop up all that cheesy goodness, or go rogue and spoon it over a baked potato for the ultimate comfort food mashup.

Ham and Bell Pepper Casserole

Unbelievably easy and packed with flavor, this Ham and Bell Pepper Casserole is the weeknight hero you didn’t know you needed. It’s like a hug in a dish, but with less awkwardness and more cheese.

Ingredients

• 2 cups diced ham (the chunkier, the better—because who has time for tiny pieces?)
• 1 large green bell pepper, diced (because color is life, people)
• 1 large red bell pepper, diced (see above re: color)
• 1 cup shredded cheddar cheese (extra sharp, because mild is just sad)
• 1/2 cup heavy cream (go big or go home)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 tsp garlic powder (because fresh garlic is too much work right now)
• Salt and pepper to taste (but let’s be honest, you’ll add more)

Instructions

1. Preheat your oven to 375°F because we’re not savages—we cook at the right temperature.
2. Heat the olive oil in a large skillet over medium heat. Toss in the diced ham and bell peppers. Sauté until the peppers are just tender, about 5 minutes. Tip: Don’t overcook the peppers unless you enjoy mush.
3. Sprinkle the garlic powder over the ham and peppers. Stir like you mean it.
4. Pour in the heavy cream and let it simmer for 2 minutes. Tip: This is not the time to multitask—cream waits for no one.
5. Transfer the mixture to a baking dish and top with the shredded cheddar cheese. Tip: More cheese is always the answer.
6. Bake for 15 minutes, or until the cheese is bubbly and slightly golden. Watch it like a hawk—cheese burns are tragic.

When it emerges from the oven, this casserole is a glorious mess of creamy, cheesy goodness with a satisfying crunch from the peppers. Serve it straight from the dish with a side of ‘I made this’ pride.

Ham and Lentil Casserole

Ready to dive into a dish that’s as comforting as your favorite sweater but with way more flavor? Let’s talk about a ham and lentil casserole that’ll make your taste buds do a happy dance and your weeknight dinners a breeze.

Ingredients

• 1 cup dried green lentils (because they hold their shape like champs)
• 2 cups diced ham (the chunkier, the better for that meaty goodness)
• 1 large onion, diced (for that sweet, sweet base flavor)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity kick)
• 1 tsp dried thyme (it’s like a little herb hug)
• 1/2 tsp smoked paprika (for that whisper of smoke)
• 2 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup shredded cheddar cheese (because cheese is life)
• Salt and pepper (to make everything pop)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Heat the olive oil in a large skillet over medium heat. Toss in the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Add the ham, lentils, thyme, and smoked paprika to the skillet. Stir like you mean it, coating everything in that herby, smoky goodness.
4. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Let it simmer uncovered for 25 minutes, or until the lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
5. Transfer the mixture to a greased casserole dish. Sprinkle the cheddar cheese on top like you’re decorating a cake.
6. Bake for 15 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to avoid over-browning.
7. Let it sit for 5 minutes before serving. This patience-testing step ensures it’s the perfect temperature and consistency. Tip: Use this time to set the table or do a victory dance.

Velvety lentils, smoky ham, and gooey cheese come together in this casserole for a texture that’s both hearty and comforting. Serve it with a crisp green salad to cut through the richness, or go all out with a side of crusty bread for the ultimate comfort meal.

Ham and Butternut Squash Casserole

Get ready to dive fork-first into a dish that’s like a cozy sweater for your taste buds—this ham and butternut squash casserole is the comfort food hero you didn’t know you needed. Perfect for those days when you want to impress without the stress, it’s a hug in a baking dish.

Ingredients

• 2 cups diced butternut squash (because bigger chunks mean more fun in every bite)
• 1 cup diced ham (go for the good stuff—your casserole deserves it)
• 1 cup shredded cheddar cheese (sharp cheddar, because life’s too short for mild)
• 1/2 cup heavy cream (this is where the magic happens)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1 tsp garlic powder (for that ‘what’s that delicious smell?’ effect)
• Salt and pepper to taste (but let’s be honest, you’ll add more)

Instructions

1. Preheat your oven to 375°F—because patience is a virtue, especially in baking.
2. In a skillet over medium heat, melt the butter and sauté the butternut squash until it’s just starting to soften, about 5 minutes. Tip: Don’t let it get mushy; we’re going for al dente here.
3. Add the diced ham to the skillet and cook for another 2 minutes, just enough to get those flavors mingling.
4. Transfer the ham and squash mixture to a baking dish, then sprinkle the shredded cheddar cheese on top like you’re decorating a cake.
5. Pour the heavy cream evenly over the top, then season with garlic powder, salt, and pepper. Tip: A little extra cheese on top never hurt anybody.
6. Bake for 25 minutes, or until the cheese is bubbly and golden brown. Tip: Keep an eye on it—cheese has a mind of its own when it comes to browning.

Velvety squash, salty ham, and gooey cheese come together in a symphony of flavors that’ll have you coming back for seconds. Serve it up with a crisp salad to cut through the richness, or go all in and enjoy it straight from the dish—no judgment here.

Ham and Kale Casserole

Picture this: a dish so hearty and comforting, it’s like a warm hug from your grandma—if your grandma was a sassy chef who loved throwing kale into everything. That’s right, we’re talking about a Ham and Kale Casserole that’s here to shake up your weeknight dinner routine.

Ingredients

• 2 cups diced ham (the chunkier, the better—because who has time for tiny pieces?)
• 4 cups chopped kale (ribs removed, unless you’re into that extra crunch)
• 1 cup heavy cream (go big or go home, right?)
• 1/2 cup grated Parmesan cheese (the powdery stuff won’t do here)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (because fresh garlic is so last season)
• 1/2 tsp salt (or more, we’re not the salt police)
• 1/4 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. Preheat your oven to 375°F—because we’re about to turn up the heat, literally.
2. In a large skillet, heat the olive oil over medium heat. Toss in the ham and let it get a little crispy, about 5 minutes. (Tip: Don’t stir too much; let those edges get golden.)
3. Add the kale to the skillet and cook until it’s just wilted, about 3 minutes. (Tip: If your kale is still tough, you’re not done yet.)
4. Pour in the heavy cream, then sprinkle in the garlic powder, salt, and pepper. Stir everything together and let it simmer for 2 minutes. (Tip: This is when the magic happens—don’t rush it.)
5. Transfer the mixture to a baking dish and top with Parmesan cheese. Bake for 15 minutes, or until the cheese is bubbly and slightly golden.

Boom! You’ve just made a casserole that’s creamy, cheesy, and packed with enough greens to make you feel virtuous. Serve it with a side of crusty bread to sop up all that deliciousness, or go rogue and eat it straight from the dish—we won’t judge.

Ham and Carrot Casserole

Picture this: a dish so comforting, it hugs you back with every bite—our Ham and Carrot Casserole is the culinary equivalent of your favorite cozy sweater, but with way more flavor and zero risk of stretching it out.

Ingredients

• 2 cups diced ham (the chunkier, the better—think hearty bites)
• 3 cups sliced carrots (I like them on the thicker side for a satisfying crunch)
• 1 cup shredded cheddar cheese (because everything’s better with cheese)
• 1/2 cup heavy cream (this is where the magic happens)
• 1 tbsp butter (salted, because we’re not savages)
• 1 tsp garlic powder (for that little kick)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Preheat your oven to 375°F—because patience is a virtue, especially when cheese is involved.
2. In a skillet over medium heat, melt the butter and toss in the carrots. Sauté for 5 minutes until they start to soften but still hold their ground.
3. Add the diced ham and garlic powder to the skillet, stirring like you mean it for another 3 minutes. Tip: This is when your kitchen starts smelling like heaven.
4. Pour in the heavy cream, stirring gently to coat every ham and carrot piece in that creamy goodness. Let it simmer for 2 minutes—just enough time to debate whether you should double the recipe.
5. Transfer the mixture to a baking dish and shower with cheddar cheese. Tip: More cheese on top means more golden, bubbly perfection.
6. Bake for 20 minutes or until the cheese is gloriously melted and slightly golden. Tip: If you’re not checking the oven every 5 minutes, are you even baking?

Cheesy, creamy, with just the right amount of crunch from the carrots, this casserole is a textural dream. Serve it with a side of crusty bread to sop up all that creamy goodness, or go rogue and top it with a fried egg for breakfast vibes any time of day.

Conclusion

Convenience meets comfort in these 22 easy ham casserole recipes, perfect for those bustling weeknights. Whether you’re craving something cheesy, hearty, or a little bit of both, there’s a dish here to satisfy every appetite. We’d love to hear which recipes become your weeknight heroes—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!