Ham and Cheese Casserole with Crunchy Topping

This ham and cheese casserole with crunchy topping is creamy and full of flavor surprises. The melted cheddar and salty shoestring potatoes seal the deal.

Ham and Cheese Casserole with Crunchy Topping Is My Favorite Way to Use Leftover Ham

This ham and cheese casserole is built for leftover ham and big flavor. You start by mixing a creamy base—mayonnaise, sour cream, scallions, and lemon juice—then fold in the good stuff: diced ham, celery for crunch, peas for a little sweetness, water chestnuts and almonds for even more texture, and pimentos to round it out. It’s one of those mixes that might sound a little odd at first, but it works.

Once everything’s stirred together, it gets piled into a baking dish and topped with a generous layer of extra sharp cheddar. I like to spread the filling evenly but not press it down too much, so the cheese can melt into all the nooks and melt just the way it should. After about 20 minutes in the oven, the edges are bubbling and the top is melted and golden.

Right when it comes out, that’s when the shoestring potatoes go on. They stay crisp and add the kind of salty crunch that really makes the whole thing pop. It’s not fancy-looking, but it hits all the right notes—warm, creamy, cheesy, and crunchy in every bite.

Why I Love This Recipe

• It uses up leftover ham in a way that doesn’t feel like a repeat of yesterday’s dinner.
• It’s way more interesting than your typical casserole.
• Simple to put together.

Ingredients

The ingredients for this ham and cheese casserole are not typical, but after one bite you’ll see how well they work together.

• Water chestnuts – Canned, sliced, and usually in the Asian section. They add great crunch.
• Almonds – For even more texture. I like them slivered or sliced.
• Pimentos – Diced and usually found near the pickles. They add a little color and mild flavor.
• Black pepper – Just enough to give it a subtle kick.
• Shoestring potatoes – These are the crispy kind you find in the snack aisle, near the chips. Pik-Nik brand is the one I usually grab. My regular grocery store always has them in stock.
• Mayonnaise – Go with the full-fat version for the best flavor and texture.
• Sour cream – Also full-fat. It adds creaminess and a little tang.
• Scallions – Use the whole thing, both the white and green parts.
• Fresh lemon juice – Brightens everything up. Bottled works in a pinch, but fresh tastes better.
• Ham – Leftover ham is perfect here. Just chop it small.
• Celery – Adds more crunch and keeps it from feeling too heavy.
• Frozen peas – Thaw them first so they mix in easily.
• Extra sharp cheddar cheese – The sharp stuff really punches up the flavor.

How to Make Ham and Cheese Casserole with Crunchy Topping

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (get the oven and dish ready)
  Preheat your oven to 375°F. Grab a 2-quart baking dish and give it a light coating of cooking spray so nothing sticks later.
• Step Two (mix up the creamy base)
  In a big bowl, stir together the mayo, sour cream, scallions, and lemon juice until it’s nice and smooth.
• Step Three (add all the good stuff)
  Now toss in the ham, celery, peas, water chestnuts, almonds, pimentos, and a little pepper. Give it all a good mix so everything’s coated.
• Step Four (assemble it)
  Spoon that mixture into your prepared baking dish and spread it out evenly. Sprinkle the cheddar cheese over the top.
• Step Five (bake it)
  Pop it in the oven and bake for about 20 minutes, or until it’s warmed through and the cheese is all melty and bubbly.
• Step Six (finish and serve)
  Take it out of the oven and top it with a layer of crunchy shoestring potatoes. Serve it up while it’s still warm.

Recipe Tips

A few tips that make this ham and cheese casserole with crunchy topping even better:

• Cube the ham into small, bite-sized pieces for a better overall texture in every bite.
• Shredding your own cheese helps it melt more smoothly and gives the casserole a creamier finish.
• A smaller, shallow baking dish works best. I used a 9.5-inch round stoneware baker that’s about 2 inches deep. A 9×13 pan is too big unless the recipe is doubled.
• Extra sharp cheddar adds great flavor, but any cheese can be used based on what’s available.
• Sliced almonds work just as well as slivered if that’s what you’ve got.
• Ham steak is a good substitute if there’s no leftover ham in the fridge.
• Thick, plain kettle chips can be used instead of shoestring potatoes—they hold up well and stay crisp.

Storage and Freezing

Here’s how I handle leftovers and make this ham and cheese casserole with crunchy topping last a little longer:

• Leftovers keep well in the fridge for up to 3 days. Just cover the dish tightly or transfer to an airtight container.
• Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through. Add fresh shoestring potatoes on top after reheating if you want that crisp texture back.
• To freeze, skip the shoestring potatoes and wrap the baked (and cooled) casserole tightly in foil or a freezer-safe container. It’ll keep for up to 2 months.
• Thaw overnight in the fridge before reheating. Add fresh topping once it’s hot and ready to serve.

Frequently Asked Questions

• Can I make this ahead of time? Yes—assemble everything except the shoestring potatoes, cover, and refrigerate up to a day ahead. Bake as directed, then add the topping right after.
• What can I use instead of water chestnuts? If you want to skip them, just leave them out or swap in something like chopped bell pepper or extra celery for crunch. However, the water chestnuts are one of the best parts of this recipe!
• Is there a substitute for pimentos? Diced roasted red peppers (jarred) work well here. They give similar color and a mild, sweet flavor.
• Can I double the recipe? Absolutely. Just use a 9×13-inch pan and expect a few more minutes of bake time.
• How can I make this nut-free? Leave out the almonds entirely—no need to replace them unless you want more texture, in which case more celery or crispy topping will do the trick.
• Can I use pre-shredded cheese? You can, but freshly shredded melts better and gives a smoother, creamier texture.
• What’s the best way to keep the topping crisp? Wait to add the shoestring potatoes until right after baking or reheating. That keeps them from getting soggy.

More Leftover Ham Recipes 

If you’ve got extra ham to use up, here are a few more leftover ham recipes worth making next.

• Ham and Biscuits with Red Eye Gravy
• Epic Grilled Ham and Cheese Sandwich
• Skillet Ham Pasta
• Leftover Holiday Ham Strata
• Ham and Havarti Sliders
• Loaded Baked Potato Soup with Ham
• Slow Cooker Ham and Bean Soup
• Ham and Cheese Sliders

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Print Recipe

5 from 7 votes

Ham and Cheese Casserole with Crunchy Topping

Creamy and comforting, this Ham and Cheese Casserole with Crunchy Topping combines leftover ham, peas, and sharp cheddar with a crispy potato topping for a hearty baked dish.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: American

Keyword: Ham and Cheese Casserole with Crunchy Topping

Servings: 6 people

Calories: 585kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring of ingredients.
• mixing bowls To combine the necessary ingredients.
• baking dish 11x7 To bake the casserole.

Ingredients

• cooking spray
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsps. scallions, white and green part, more for garnish
• 2 tbsps. fresh lemon juice
• 3 cups cubed ham -1/2" pieces * leftover ham or ham steak
• 1 cup chopped celery
• 1/2 cup frozen peas thawed
• 8 oz. sliced water chestnuts, drained
• 1/2 cup slivered almonds or sliced
• 2 tbsps. chopped pimentos
• 1 tsp. coarsely ground black pepper
• 1-1/2 cups extra sharp cheddar cheese
• 1 cup shoestring potatoes (such as Pik-Nik brand)

Instructions

• Preheat the oven to 375°F. Lightly coat a 2-quart baking dish with cooking spray.
  cooking spray
• In a large bowl, combine the mayonnaise, sour cream, scallions, and lemon juice. Stir in the ham, celery, peas, water chestnuts, almonds, pimentos, and pepper. Spoon the mixture into the prepared baking dish (11x7) and top with shredded cheddar cheese.
  1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsps. scallions, white and green part, more for garnish, 2 tbsps. fresh lemon juice, 3 cups cubed ham -1/2" pieces *, 1 cup chopped celery, 1/2 cup frozen peas, 8 oz. sliced water chestnuts, drained, 1/2 cup slivered almonds, 2 tbsps. chopped pimentos, 1 tsp. coarsely ground black pepper, 1-1/2 cups extra sharp cheddar cheese
• Bake for about 20 minutes, or until heated through and the cheese is melted. Remove from the oven and sprinkle with shoestring potatoes before serving.
  1 cup shoestring potatoes (such as Pik-Nik brand)

Notes

*Ham: Spend the time to cube the ham into small, bite-sized pieces. It really make a difference and improves the overall final texture of the dish.

Baking Dish: I used a round stoneware baker that’s about 2 inches deep and 9.5 inches wide. Any shallow casserole dish will work—something like an 11x7 is a good option. A 9x13 is a bit too large unless you’re doubling the recipe.

For optimal outcomes when preparing this ham and cheese casserole with crunchy topping, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

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The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Ham and Cheese Casserole with Crunchy Topping

Amount Per Serving (175 g)

Calories 585 Calories from Fat 392

% Daily Value*

Fat 43.6g67%

Saturated Fat 18.8g118%

Polyunsaturated Fat 8.2g

Monounsaturated Fat 3.2g

Cholesterol 104mg35%

Sodium 860mg37%

Potassium 95mg3%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 3.6g4%

Protein 33g66%

Vitamin A 22.1IU0%

Vitamin C 8.2mg10%

Calcium 49mg5%

Iron 11.3mg63%

* Percent Daily Values are based on a 2000 calorie diet.

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