By Teresa G
This is one of my favorite casseroles that I’ve created over the years. It’s a delicious, creamy, cheesy ham and potato casserole with a crunchy, buttered cornflake topping. It’s a great recipe for making the most of your leftover Easter ham! We love it and I’m confident that you will too.


1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 can(s) milk (whole or 2% measured in a soup can)
1/4 tsp seasoned salt
1/8 tsp ground black pepper
6 medium potatoes, raw idaho, russet, yukon gold etc…
3-4 c chopped smoked ham
1/4 c finely chopped onion (optional)
1 c shredded extra-sharp white cheddar cheese
1 c shredded sharp cheddar cheese (yellow)
2 1/2 c crushed cornflakes
4 Tbsp salted butter, melted


1. Prep and assemble all ingredients.
2. Butter, or lightly coat with cooking oil spray, a 9″x13″ casserole; set aside.
3. In a large bowl, using a large spoon, mix together both soups.
4. Gradually mix in 1 can of milk …

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