Potato 'N Ham Bake

This one-pan casserole stacks everything on top of a simple Bisquick dough base and bakes until bubbly and golden. Hash brown potatoes, cream of mushroom soup, diced smoked ham, frozen peas and carrots, and a thick blanket of melted cheddar all come together without any pre-cooking.

The Bisquick layer on the bottom bakes into a soft, biscuit-like crust that soaks up the mushroom soup and gives the casserole structure. It’s not crispy. Think of it more like a savory bread pudding base.

Layering matters here. Spread the dough first, then potatoes, then soup, then ham and vegetables, then cheese on top. This order keeps the crust from getting soggy and lets the cheese brown and bubble on top.

Pro Tips

• Spread the dough evenly and push it into the corners. Thin spots bake faster and thick spots stay doughy in the center.
• Use frozen hash browns straight from the bag. No need to thaw. They cook through during the 25-minute bake.
• Don’t stir. This casserole works because of its distinct layers. Mixing everything together turns it into a bland mush.
• Let it rest 5 minutes after pulling from the oven so it sets up and portions cleanly.

Variations

• Broccoli cheddar: Swap the peas and carrots for frozen broccoli florets.
• Bacon version: Use crumbled cooked bacon instead of ham for a smokier flavor.
• Cream of chicken: Substitute cream of chicken soup for mushroom if you prefer a milder base.