Crockpot Ham and Potato Casserole
This Crockpot Ham and Potato Casserole is creamy, cheesy, and hearty, made with hashbrowns, ham, sour cream, soup, stuffing, and cheddar for an easy slow cooker dinner that’s perfect for busy days or cozy family meals.
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Servings: 8
Ingredients
- 30 oz shredded frozen hashbrowns
- 1 lb diced ham
- 1 can cream of onion soup
- 1 packet onion soup mix
- 1 c sour cream
- 1/4 c unsalted butter melted
- 6 oz Pepperidge Farm herbed stuffing mix
- 2 c shredded cheddar cheese
Instructions
Prepare the casserole base.
- In the crockpot, combine the shredded frozen hashbrowns, diced ham, onion soup mix, cream of onion soup, and sour cream. Stir until the ingredients are evenly mixed.
Add the cheese layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the ham and potato mixture.
Add the stuffing topping.
- Layer the herbed stuffing mix evenly over the cheese.
Add the butter.
- Drizzle the melted butter evenly over the stuffing layer.
Cook the casserole.
- Cover the crockpot with the lid and cook on high for 4 hours.
Serve.
- Remove the lid and serve the casserole warm.
Notes
To make this Crockpot Ham and Potato Casserole gluten free, use a certified gluten-free cream soup substitute, a gluten-free onion soup mix, and a gluten-free stuffing mix. Also confirm that the diced ham and shredded cheddar cheese are free from gluten-containing additives or fillers. Because packaged ingredients can vary by brand, always read labels carefully if preparing this casserole for someone with celiac disease or a strict gluten-free diet.