Cheesy Potato-Topped Ham and Kale Casserole

Cheesy Potato-Topped Ham and Kale Casserole

This delicious recipe is the perfect way to use up those leftovers in a new and delicious way. Mashed potatoes are used as a topping for a creamy and decadent ham and kale casserole. A crispy parmesan topping brings this comfort meal together. Sure to be a hit for the whole family, it’s an easy-to-prepare delicious cold weather meal. Top with panko for a crispy final touch.




15 Mins

Cook Time

45 Mins



3 tbsp butter

1 small onion, chopped

¼ cup all-purpose flour

2-1/2 cups milk

½ cup (1/2 of a 250 g pkg.) cream cheese, softened

1 tbsp Dijon mustard

2 tsp chopped fresh thyme

2 cloves garlic, minced

½ tsp each salt and pepper

1 700 g Schneider’s Original Applewood Smoked Ham, cut into ½-inch cubes

2 cups leftover cooked kale (or frozen kale, thawed and squeezed dry)

1 cup freshly grated Parmesan

3 cups leftover mashed potatoes, warmed

½ cup panko bread crumbs


Preheat oven to 375°F.

In small saucepan, melt 2 tbsp of the butter over medium heat; cook onion until softened, about 3 minutes. Sprinkle flour over top; cook, stirring for 2 minutes. Add milk, a little at a time, stirring constantly, until smooth; bring to boil. Continue to cook, stirring for 2 minutes. Remove from heat. Stir in cream cheese, mustard, thyme, garlic, salt and pepper until melted and smooth.

Combine ham and kale in greased 3L casserole dish. Pour cheese sauce over top, stirring gently to combine. Sprinkle with ½ cup of the Parmesan cheese.

Spoon mashed potatoes in small dollops over top, smoothing to create one even layer. Sprinkle with panko and remaining Parmesan cheese. Cover with foil.

Bake, covered, for 15 minutes. Uncover and bake until light golden, 20 to 25 minutes.

Tips (Not Mandatory) Garnish with chopped fresh parsley, chives or sliced green onions, if desired. Serve with steamed broccoli or a crisp salad.

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