Mashed Potato and Ham Casserole
Mashed potatoes blended with cheddar cheese, sour cream, green onions, and tender chunky ham, baked to perfection in the oven.
Mashed potatoes blended with cheddar cheese, sour cream, green onions, and tender chunky ham, baked to perfection in the oven.
- 0.5 cup sour cream
- 2 cups boiling water
- cooking oil spray
- 1 4-oz pkg pkg of instant mashed potatoes (i used idahoan brand--it makes 2 cups.)
- 0.75 cup cheddar cheese shredded
- 0.5 cup green onion tops chopped
- 5 can tender chunk ham (i used hormel brand. be sure to cut it into chunks before adding it in.)
- Carbohydrate 4.820995 g
- Cholesterol 65.4084375 mg
- Fat 24.175245 g
- Fiber 0.26731250166893 g
- Protein 5.05154875 g
- Saturated Fat 14.2738525 g
- Serving Size 1 1 Serving (159g)
- Sodium 170.3798125 mg
- Sugar 4.55368249833107 g
- Trans Fat 2.5712165625 g
- Calories 252 calories
Step-by-step
- Make the instant mashed potatoes, adding the 2 generous cups of boiling water, according to package instructions. (You may substitute 2 cups of leftover mashed potatoes, if you have them.)
- Add in 3/4 cup shredded Cheddar cheese, 1/2 cup sour cream, 1/2 cup chopped green onion tops, and 5 oz. of tender chunk ham, cut into chunks.
- Add in any ham broth that may be in the can.
- Mix thoroughly, and then pour into a medium oven-proof baking dish that has been sprayed with cooking oil.
- Bake at 375 degrees for 25 minutes.
- Serve while hot.
- Your family will devour every bite of this!!!
Standard measurements on a package label often hide the physical reality of how starches absorb moisture once dairy and protein enter the bowl. Instant potato flakes demand precise liquid control, whereas leftover homemade spuds introduce varying levels of existing butter and milk that alter final density. Integrating sour cream and sharp cheddar directly into warm flakes creates a uniform emulsion before the ham goes in, preventing pockets of dry starch.
Managing Moisture and Substitutions
When swapping instant flakes for two cups of leftover mashed potatoes, evaluate their initial hydration level first. Starchy leftovers that spent days uncovered in the refrigerator will absorb less boiling water and require an extra tablespoon of sour cream to prevent a grainy texture in the oven. Incorporating the canned ham along with its natural canning broth supplies necessary internal moisture, but draining excess liquid prevents the casserole from turning watery during baking.
Thermal Control and Baking Sequence
Setting the oven to 375 degrees Fahrenheit ensures the dairy fats melt evenly while heating the center through without burning the top layer of cheddar. Grease the medium oven-proof baking dish thoroughly with cooking oil spray to stop starches from sticking to the ceramic surface. Bake the mixture for twenty-five minutes until the edges bubble actively and the surface cheese develops a light golden brown hue.
