This creamy potato and ham casserole is a comforting dish that brings back memories of family gatherings in my childhood home. It's perfect for those busy weeknights when you want something hearty and satisfying but don't have the time to fuss over a complicated recipe. With just five ingredients, this casserole is a breeze to put together and is sure to become a staple in your meal rotation.

This casserole pairs beautifully with a simple green salad or some steamed broccoli to add a bit of freshness to the meal. If you're feeling indulgent, a side of buttery garlic bread would complement the creamy texture of the dish perfectly. For a lighter option, consider serving it with a crisp cucumber and tomato salad.

Servings: 4

4 cups thinly sliced potatoes
2 cups diced cooked ham
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup milk

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the cream of mushroom soup and milk until smooth.

Layer half of the sliced potatoes in a greased 9x13 inch baking dish.

Sprinkle half of the diced ham over the potatoes.

Pour half of the soup mixture over the ham and potatoes, spreading it evenly.

Repeat the layers with the remaining potatoes, ham, and soup mixture.

Sprinkle the shredded cheddar cheese evenly over the top.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.

For a bit of a kick, try adding some diced jalapeños or a pinch of cayenne pepper to the soup mixture. If you're not a fan of cream of mushroom soup, cream of chicken works just as well. You can also swap out the cheddar cheese for Swiss or Gruyère for a different flavor profile. For a vegetarian version, simply omit the ham and add some sautéed mushrooms or spinach for extra texture and flavor.

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