Vintage Crockpot Ham & Potato Casserole
56 CommentsUpdated Feb 26, 2026
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Slow Cooker Vintage Ham and Potato Casserole is stick-to-your-ribs good! Smoky ham, potatoes and green beans in a cheesy sauce, what could be better?
Featured Comment
This was great. All in one pot.
– Lora
I found this ham and potato casserole recipe in my Amish-Country Cookbook and adapted it for the slow cooker. It’s full of cheesy sauce that keeps everything moist, with smoky ham flavor throughout and potatoes that turn perfectly tender after hours of slow cooking. This tastes like scalloped potatoes, but it’s a complete meal on its own.
Key Ingredients
Ham – Diced ham takes center stage in this vintage-inspired dish. Leftover holiday ham works perfectly and this is my favorite leftover ham recipe!
Potatoes – Sliced russet potatoes, skins left on give the dish a rustic flavor.
Green Beans – Fresh green beans cook along with the other ingredients adding a fresh bite.
Sauce Ingredients – A smooth mix of cream of chicken soup, milk, and seasonings coats every layer in creamy, savory goodness.
How to Make Ham and Potato Casserole
- Combine the soup, milk, and seasonings until smooth.
- Layer the potatoes, green beans, ham, onion, and part of the cheese, then pour the sauce over the top and stir to coat.
- Slow cook until the potatoes are tender, then add the rest of the cheese and let it melt before serving.
Tips & Variations
- Meat swap: You can swap out the ham for cooked ground beef, kielbasa or bacon for a change.
- Other Veggies: In addition to the other vegetables, you can add mushrooms or thin sliced carrots. You can even add peas or a pack of frozen mixed vegetables.
- Lower the sodium by using the heart healthy Campbell’s soup and omitting the salt.
- Cheese Swap – Try mozzarella, Swiss, or pepper jack instead of sharp cheddar for a different flavor.
What to Serve with Ham and Potato Casserole
- Toppings: Add a sprinkle of extra cheese and generous amount of freshly ground black pepper.
- Sides: Other sides to round out the old fashioned ham and potato casserole meal are a garden salad and dinner rolls.
Vintage Ham and Potato Casserole Recipe
How to Video
Equipment
Ingredients
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- 5 cups russet potatoes, sliced
- 3 cups green beans, trimmed and cut
- 2 cups ham, diced
- 1/2 cup white onion, diced
- 2 cups shredded sharp cheese, divided
Instructions
- In a small bowl whisk together the can of soup, milk, salt, pepper, and onion powder. Set aside.
- Add the potatoes, green beans, ham, onions and 1 cup of the cheese to the slow cooker.
- Pour in the soup, stir well and evenly smooth the mixture in the crock.
- Cover and cook on LOW for 5-6 hours.
- When the cooking time is done, sprinkle in the remaining cheese.
- Replace the lid and let the cheese melt; about 5 minutes.
- Serve and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Leftover Ham Recipes:
Ham and Beans or Ham and Potato Soup are hearty, comforting dishes that make the most of leftover ham.
Crockpot Split Pea Soup is a filling lunch or dinner, while Slow Cooker Quiche is perfect for breakfast or brunch.
Mississippi Sin Dip and a Black Eyed Peas Recipe add a crowd-pleasing touch to game days, parties, or holiday spreads.
How thick do you cut the potatoes?
About a 1/4 inch thick
Could you use canned green beans?
I don’t see why not, I love canned green beans in crock pot recipes.
I was going to say you could use canned. Just add them later on in the process, since they are already cooked
could you use cream of mushroom
Yes, that would work great!
Thank you so much
Could you use canned corn if you don’t have green beans?
I don’t see why not! Sounds really good actually.
Thank you for your recipe.Tried it with the corn and it was awesome!
I’m making it now with cream of celery soup and corn instead of the cream of chicken and green beans. Hope it turns out well!
I would use cream of celery soup
That would be good too!
Has anyone made this without the cheese? I guess I am the only person in the world that does not like cheese!!
I love Sarah Olsen’s way because of the cream of chicken soup. Thank you for sharing your ideas. For you “analytical readers,” keep your opinions silent and just eat!
If I want to double the ingredients, would I have to increase the time and how much if I did? This looks so good.
I think an hour more if you were to double. Definitely keep the lid on during the cooking time!
Looks DELICIOUS!
My family has been making what you call Ham and Potato dinner for hears. However, we use real finely diced red or yellow onion; 2 cups of 100% milk or half and half and 3 tablespoons butter. This is turned into a casserole dish and nuked in the microwave for 45 minutes. Or you can do 30 minutes in the microwave and 30 minutes in a 350 degree oven. I don’t have a problem cooking this in the crock pot but using Cream of Chicken soup – you have got to be kidding – yick. That ruins this dish.
I understand some do not like cream of chicken. My family loves it, if you don’t make your own substitutions.
Not a problem. One other question – why do you show using real onions in your video and then use onion powder in the recipe? Curious. Kathi
The onion powder is used in the soup/milk mixture and the real onions are tossed in with everything else.
I use both in the video and recipe.
At what temp and how long would you cook this if you were to do in oven?
Why didn’t you just scroll past instead of making a rude comment? Does being ugly to someone make you feel better? How rude!!