Directions
1. Preheat your oven to 350°F (175°C).
2. In a large pot, boil the diced potatoes until just tender, about 10 minutes. Drain and set aside.
3. In a large mixing bowl, combine the cooked potatoes, diced ham, and chopped onion.
4. In a separate bowl, mix together the cream of mushroom soup, sour cream, shredded cheddar cheese, salt, and pepper.
4. Pour the soup mixture over the potato and ham mixture, stirring gently to combine.
5. Transfer the mixture into a greased 9×13 inch baking dish.
6. In a small bowl, mix the crushed cornflakes with the melted butter, then sprinkle evenly over the casserole.
7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
8. Let cool for a few minutes before serving.
Variations & Tips
For a lighter version, substitute Greek yogurt for the sour cream. You can also add vegetables like peas or broccoli for added nutrition and color. If you prefer a different cheese, try Swiss or Monterey Jack for a unique flavor twist. For a crunchy topping, consider using panko breadcrumbs instead of cornflakes.
