Leftover Ham ‘n’ Potato Casserole

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

In a large pot, bring potatoes to a boil in salted water. Cook until tender but still firm, about 10 minutes. Drain and set aside.

In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in flour and cook for 1-2 minutes until bubbly. Gradually whisk in milk and cook, stirring constantly, until the mixture thickens and bubbles.

Remove from heat and stir in shredded Cheddar cheese until melted and smooth. Add sour cream, garlic powder, onion powder, salt, and pepper. Mix well.

In a large bowl, combine the diced ham, cooked potatoes, and cheese sauce. Pour the mixture into the prepared baking dish.

In a small bowl, mix together bread crumbs and 2 tablespoons melted butter. Sprinkle evenly over the casserole.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Let cool slightly before serving. Enjoy your Creamy Ham and Potato Casserole!