Underground Ham Casserole (Amish Ham Casserole)

ham and mashed potato casserole

Mashed Potato and Ham Casserole Recipe

Underground Ham Casserole is an Amish ham and mashed potatoes casserole that is great to serve as a main dish.

It’s simply cubed ham and mushroom gravy topped with delicious mashed potatoes. And this diced ham casserole is an easy-to-make and hearty dish that will be loved by all!

Underground Ham Casserole

It’s apparent where the name “Underground ham casserole” came from because the ham and gravy are buried beneath the mashed potatoes. You have to dig underground to find the ham. 🙂

And if you ever browse through an Amish or Mennonite cookbook, you might find interesting names for some of the recipes. I guess someone got bored with common recipe names, so they decided to get creative.

But the name for this potato ham casserole totally makes sense.

Leftover Ham and Mashed Potatoes

This mashed potato and ham casserole recipe is a great way to use up leftovers.

Perhaps you’ve cooked a big Christmas or Easter dinner and ended up with lots of leftover mashed potatoes and ham. Here’s a delicious way to use both of them.

It’s ok to use leftover mashed potatoes even if they aren’t made the same as in this recipe. If they seem really stiff, you can warm the potatoes and mix in the sour cream. Then use them to make this delicious Amish casserole.

cubed ham and onions
cooked onions and ham

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How to Make Ham and Potato Casserole

To make this easy ham and potato dish, you’ll want to start by peeling and cooking the potatoes.

Peel and slice or dice the potatoes. Place them in a large pot with several inches of water. Bring to a boil and cook for about 20 – 25 minutes until they are soft. (Continue boiling the potatoes until you are ready to mash them.)

Drain the water and mash the potatoes (I use my hand mixer). Add the sour cream, milk, and seasonings and beat until creamy.

While the potatoes are cooking, melt the 2 Tbsp. butter in a small skillet. Add the chopped onions and cook until softened, then add the ham and Worcestershire sauce. Pour this mixture into a roaster or deep-dish 8″ baking pan.

Mix the cream of mushroom soup, milk, and cheese in a small saucepan and heat. Then pour this mixture over the top of the ham.

Carefully spoon the mashed potatoes over the mushroom gravy and spread them over the top.

To make brown butter, you simply melt salted butter and continue cooking it until it is lightly browned with a wonderful nutty aroma. Drizzle this over the top of the mashed potatoes.

mushroom soup, cheese, and milk
ham and mushroom gravy for underground ham casserole
mashed potatoes with brown butter on top and ham underground

Make-Ahead Ham and Mashed Potatoes Casserole

This Amish potato casserole can be made ahead and refrigerated overnight. And you won’t need to heat the mushroom soup mixture before adding it.

However, you will need to bake it longer since it will be cold. I recommend baking this cold casserole dish at 275 degrees for an hour or until heated through.

underground ham casserole

More Amish Casserole Recipes for you to try…

Amish Shipwreck Casserole Recipe

Yumasetti – Amish Noodle Casserole Recipe

Amish Beef and Noodle Dairy Casserole Recipe

Pennsylvania Dutch Chicken Pot Pie Recipe

ham and mashed potato casserole

Underground Ham Casserole (Amish ham and potato recipe)

Underground Ham Casserole is a tasty main dish recipe of mashed potatoes with ham and gravy on the bottom.
5 from 1 vote
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American, Amish
Servings 6 servings
Calories 620 kcal

Ingredients
  

  • 6 medium potatoes
  • 3/4 c. sour cream
  • 1/2 c. milk
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 2 1/2 c. cubed ham
  • 2 Tbsp. butter
  • 1/3 c. onion (finely chopped)
  • 1 Tbsp. worcestershire sauce
  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 1 c. shredded cheddar cheese
  • 2 Tbsp. brown butter

Instructions
 

  • Peel, slice, and cook potatoes in water until soft (takes about 25 minutes).
    6 medium potatoes
  • Drain the potatoes and mash. Add the sour cream, milk, and seasonings.
    3/4 c. sour cream, 1/2 c. milk, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
  • Melt the butter in a skillet. Add chopped onions and fry for a few minutes. Add the cubed ham and worcestershire sauce. Mix and cook for a couple of minutes.
    2 1/2 c. cubed ham, 2 Tbsp. butter, 1/3 c. onion (finely chopped), 1 Tbsp. worcestershire sauce
  • In a small saucepan, heat the milk, mushroom soup, and cheese.
    1 can cream of mushroom soup, 1/2 c. milk, 1 c. shredded cheddar cheese
  • Cook the 2 Tbsp. of butter until lightly browned.
    2 Tbsp. brown butter
  • Pour the ham mixture into the bottom of a deep dish 8×8" baking pan or a roaster.
  • Spread the mushroom soup mixture over the top of the ham.
  • Drop the mashed potatoes, by large spoonfuls, over the top and carefully spread to cover the gravy.
  • Drizzle the browned butter over the top of the mashed potatoes.
  • Bake uncovered, at 300°, for about 30 minutes or until heated through. (If you make this dish ahead and chill it, you will need to bake it for about an hour at 275°.)

Notes

If using leftover mashed potatoes, it takes about 5 cups.
This recipe is versatile. You can add more ham, as desired. Or sprinkle the top with fried bacon crumbles, parsley, etc.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 48gProtein: 36gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 137mgSodium: 2199mgPotassium: 1135mgFiber: 5gSugar: 7gVitamin A: 875IUVitamin C: 44mgCalcium: 394mgIron: 3mg
Keyword Amish ham casserole, Mashed potato and ham casserole, Underground ham casserole
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1 thought on “Underground Ham Casserole (Amish Ham Casserole)

  1. 5 stars
    Hi! Whole family enjoyed this!!!

    As a #Suggestion: As a Mum, a Nutritionist, and a Chef, I have a couple of things to recommend (PLEASE don’t take this as criticism!!) A. I never peel my potatoes, as all the nutrients are in the peels – and B. I always use red potatoes, since they’re so gloriously waxy, and the skins so thin!! Sure, it makes a chunky “smashed” potato, but it’s SO DELICIOYUS – for #5 of potatoes, I use #.5 of butter, and maybe 1/2-3/4 cup whole milk, that’s all, and they’re perfect!. C. ALWAYS cut potatoes 1 time, LENGTHWISE – potatoes absorb water on all cut sides, so giving it just a single side to absorb helps ensure they will never be gluey!!! D. Let the potatoes sit a bit in the colander (DO NOT rinse, you want that starch!). But it helps any excess water drain off.

    Truly, I thought I was the mashed potato master until I learned about the single lengthwise slice – it really does make all the difference!!! And leaving it as a “slightly chunk smashed potatoes” made digging through to the diced ham/gravy even more delightful – bites of potato and ham in a heavenly bechamel (I’m allergic to onions, so I omit and just make a bechamel gravy without)? Bliss!!!

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