How to make Sandra Lee's ham and potato casserole

Add this to your Easter menu!

The chef shares how to make ham two ways, as well as some tips on how to make the best Easter desserts.
Servings:Over 8
Difficulty: Easy
Cook Time: min

Sandra Lee appeared on "Good Morning America" today and shared must-try recipes for Easter. Try this simple but delicious recipe for ham and potato casserole at your Easter celebration.


  • Cooking spray
  • 1 bag (32 ounces) Southern-style hash brown potatoes
  • 2 cups chopped ham
  • 1 cup frozen chopped onion
  • 10 ounces shredded Swiss cheese, divided
  • 1 jar (4.5 ounces) sliced mushrooms, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10.75) ounces condensed cream of mushroom soup
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • Cooking Directions

    Preheat oven to 350 degrees Fahrenheit. Coat a 3-quart baking dish with cooking spray.

    In a large bowl, combine potatoes, ham, onion, half the Swiss cheese, the mushrooms, salt and pepper, stirring until combined.

    In a medium bowl, whisk together soup, milk, and melted butter.

    Add soup mixture to potato mixture, stirring to combine.

    Pour into baking dish and top with remaining Swiss cheese.

    Bake for 35 minutes. Increase for 5 minutes longer, or until cheese is lightly browned. Serve hot.

    Recipe courtesy Sandra Lee Magazine.

    Recipe Summary

    Main Ingredients: ham, potatoes, milk, mushrooms, cheese, onion, butter

    Course: Brunch, Breakfast, Dinner, Lunch, Casserole

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