This recipe comes from one of my many cookbooks called: “Proven Recipe’s for Picky Kids!” It’s the perfect embodiment of an Idaho dinner: comforting, down-home goodness.

2 cups cooked, cubed ham
1 – 32 ounce package shredded frozen potatoes
1 – 10.75 ounce can cream of mushroom or chicken soup
2 cups sour cream
2 cups heavy cream
1/2 cup chopped onion (opt)
2 tablespoons butter
1 tube Ritz crackers, crushed
1 cup shredded cheddar cheese


 Preheat oven to 350 degrees. Combine ham, frozen shredded potatoes, soup, sour cream, cream, and onion in a large bowl. Pour into a 9×13 inch baking dish. Melt 2 tablespoons butter in a small skillet over medium heat. Add crushed crackers and saute until toasted. Sprinkle the cheese and then the crackers on top of the casserole. Bake for 45 minutes. Serves 6