A true classic, Creamy Ham, Pea, and Potato Casserole is loaded with tender scalloped potatoes, slices of left over ham, and peas. It’s a great way to use up left over ham!
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I’m super proud to share this recipe with y’all today! It “hails” from one of my very favorite women in the whole wide world. My Grandma Helen. She was an amazing cook…when she didn’t get too creative! lol (I’m still scarred for life over wheat germ in the pancake batter!)
If you think I like to “tweak” a recipe…you should have met my Grandma! She was an AMAZING cook! I loved to watch her in the kitchen. She was a fierce machine in the kitchen.
One year, when I was staying at her house after Easter, there was a lot of leftover ham. Grandma said “Oh, We’ll just whip up one of my Ham, Pea, and Potato casseroles Nori!” (Her nick-name for me!) I was game! It had three of my favorite ingredients…seemed like a great idea to me.
I watched as she made this amazing white creamy “gravy”, peeled & sliced a bunch of potatoes, cut up some of the leftover ham slices, and opened a can of peas. Then she started layering everything. Popped it into the oven and an hour later out came the BEST creamy ham, pea, and potato casserole. It was heavenly!
Ever since that first “lesson” I’ve been making Ham, Pea, and Potato casserole every year after the Holidays with our left over ham.
It’s pure comfort food and reminds me of my beautiful, passionate, fun Grandma. She truly was the hardest working lady I have ever known and reveled in the JOY of working!
Allow me to share a very personal family recipe with y’all today! I’m sure there are copy-cat recipes out there but this one has been around for at least 70 years! (And NO…that’s NOT how old I am!)
How To Make Grandma’s Ham, Pea, and Potato Casserole
Peel and slice 10 large potatoes. Cut out any brown spots. Slice them and place them in a large bowl of water so they won’t turn brown while you are making your “Roux”. (I use that “term” VERY , VERY loosely in this recipe)
Making “cream” sauces from scratch can be intimidating, but don’t let it be. It seems a lot scarier than it actually is.
In a large skillet, over medium heat, melt 1/4 cup of butter. I realize a “true Roux” uses clarified butter… “Hi! My name is Norine and welcome to my down home cooking blog!” Are we all on the same page now? Good! 😉
So back to our “country” Roux…melt the 1/4 cup of butter…Add in 1/2 cup of flour and stir quickly to form a thick paste. Slowly add in, while whisking briskly, 2 1/2 cups of milk.
Tip: ALWAYS use a whisk when making gravy, cream sauces, or cheese sauces. Reduces chance of lumps!
Add in 1/2 tsp salt (I watch the salt in this dish between the salted butter and the ham…it’s sodium loaded! You can always add salt after you serve it!) Add in the 1/2 tsp coarse black pepper. Continue stirring until thick and creamy.
TIP: If the sauce becomes too thick add more milk until you have a creamy white “gravy”.
Drain your potatoes. Spray a deep, 4 quart casserole dish, with cooking oil. Place 1/3 of the slice potatoes in the bottom of your casserole dish. Add a layer of sliced ham, you can used diced ham too if you don’t have leftover.
Sprinkle half the can of drained peas over the top of the ham and potatoes.
Pour 1/3 of the white sauce over the Ham and Potato layer. Repeat the layers again. Sliced potatoes, sliced ham, and the other half of the can of peas. Pour another 3rd of the sauce over the second layer.
Isn’t that starting to look amazing? This is such a yummy casserole!
Top off with the last 3rd of the potatoes and the remaining sauce. Sprinkle top with Paprika or fresh chopped parsley.
Place in a preheated 350°F oven for 1 hour, covered. After one hour remove lid, or foil covering, and place back in the oven for an additional 10 minutes to brown the top of the casserole.
Your potatoes should be “fork tender”. I always gently test by poking a few of the potatoes in the center of the casserole to make sure they are done.
Nothing I hate more than “crunchy” potatoes! This casserole needs to have tender tatters!
The wonderful thing about this casserole…it’s a complete meal with the potatoes, meat, and peas. The cream sauce brings all those ingredients together beautifully.
This is a pure “comfort” dish! It’s so fantastic with that leftover ham. I used the Peach glazed ham leftovers so don’t worry if your ham had a glaze on it. It’s still going to be amazingly delicious!
There you have it friends! My Grandma Helen’s Ham, Pea, and Potato casserole in all its creamy glory! The potatoes are tender and delicious.
The ham just falls apart in this casserole, and is so delicious with that luscious cream sauce. The Pea’s are the perfect “pop” of color and texture for this casserole.
Serve this casserole with a big green salad and fresh blueberry muffins! If you have Meat and “Tatter” lovers at your Nest…this is the dish for you! If you love down home comfort food…this is the dish for you!
I often wonder if Grandma was taught this recipe, or one similar, from her Mom who had 9 children and needed a filling yet delicious meal?
I can see it in my mind’s eye and I’d like to think that’s how this family favorite came to be.
This is perfect for your leftover holiday ham! I hope you love this casserole as much as we do! Grandma sure knew what she was doing!
Here’s a few of my other Favorite Casseroles
- Mexican Tater Tot Casserole
- Poppy Seed Chicken Skillet Dinner
- Easy Ground Beef Enchilada Casserole
- Cheesy Chicken Broccoli Rice Casserole
- Country Hamburger Skillet Dinner
I’m sharing all this goodness with my friends over at a few of my favorite link parties. Click the Links to join the fun!
Have a fantastic day and come back soon!
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp coarse black pepper
- 10 large potatoes, peeled and sliced, keep in a bowl of water to prevent browning, drain before using.
- 10 slices of left over ham or 3 cups diced Ham
- 1 can sweet peas, drained
- Paprika for garnish
- In a large skillet, over medium heat, melt 1/4 cup of butter. Using a whisk, add 1/2 cup of flour and whisk briskly to create a thick paste.
- Slowly add in 2 1/2 cups of milk, whisking continually, until thick and creamy. If sauce is too thick add in more milk until the creamy consistency of gravy.
- Add in 1/2 tsp. of salt and 1/2 tsp, coarse black pepper.
- Spray a deep, 4 quart, baking dish, with cooking spray.
- Place 1/3 of the sliced, drained potatoes in the bottom of the baking dish. Place 1/2 the ham slices or 1 1/2 cups of diced ham on top of the potatoes. Sprinkle half the can of drained peas over the ham.
- Pour 1/3 of the white cream sauce over the top of the layers.
- Repeat the layers again. 1/3 of sliced potatoes, other half of the ham, other half of the can of peas. 1/3 of the cream sauce.
- Top with last layer of potatoes and cream sauce. Ending with cream sauce.
- Sprinkle with Paprika.
- Cover and bake in a 350°F oven for one hour. Remove cover and brown for 10 minutes.
- Serve Immediately.
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Serving Size:2 cups
Amount Per Serving: Calories: 754Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 1127mgCarbohydrates: 124gFiber: 13gSugar: 8gProtein: 36g