Toss frozen mashed potato medallions in the casserole dish and 4 other ingredients to get a meal so delicious your family will be begging for more!

This 5-ingredient oven baked potato bake using frozen mashed potato medallions is one of those cozy, no-fuss dinners that feels like a hug at the end of a long day. You literally toss the frozen medallions straight into a casserole dish with just four more simple ingredients, and the oven does the rest. It has that classic Midwestern comfort-food feel—creamy, cheesy, and hearty enough that the whole family will be asking for seconds. It’s perfect for busy weeknights, potlucks, or any time you want something warm and satisfying without a lot of prep.

Serve this potato bake hot, straight from the oven, with a simple green salad or steamed veggies like green beans or broccoli to balance out the richness. It also pairs nicely with roasted chicken, baked pork chops, or meatloaf if you want a heartier spread. For a fun family-style meal, set it in the center of the table with a bowl of sour cream and some extra green onions or bacon bits so everyone can top their own portion just the way they like it.

Servings: 4-6

1 (24–28 oz) bag frozen mashed potato medallions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch oven-safe glass casserole dish with cooking spray or a little butter so the potatoes don’t stick.

Pour the frozen mashed potato medallions into the prepared casserole dish and spread them out into an even layer. No need to thaw them first—straight from the freezer is perfect.

Sprinkle the cooked diced ham evenly over the frozen potato medallions so there’s a bit of ham in every bite.

In a medium bowl, stir together the sour cream, 1 cup of the shredded cheddar cheese, and the sliced green onions. Add a small pinch of salt and black pepper if you like. Spoon this mixture over the potatoes and ham, then gently toss everything together right in the casserole dish until the medallions are lightly coated and the ham and onions are distributed throughout.

Use the back of a spoon or spatula to spread the mixture into an even layer. It doesn’t have to be perfectly smooth—little peaks and valleys will get nice and golden in the oven.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.

Cover the casserole dish tightly with foil and bake for 25–30 minutes, or until the potatoes are mostly heated through and starting to soften.

Remove the foil and continue baking for another 15–20 minutes, or until the top is bubbly and golden brown and the potatoes are completely hot and tender in the center. If you like extra browning, you can broil for 1–2 minutes at the end, watching closely so it doesn’t burn.

Carefully remove the casserole from the oven and let it rest for 5–10 minutes. This helps the bake set up a bit so it scoops more neatly and keeps everyone from burning their mouths.

Top with extra sliced green onions if desired, then scoop and serve warm. Expect the family to circle back for seconds!

For picky eaters, you can leave out the green onions and simply stir together the sour cream and cheese for a milder, creamier bake. If your crew loves veggies, add 1–2 cups of frozen peas, corn, or mixed vegetables when you toss everything together in the casserole dish (no need to thaw them first). For a different protein, swap the diced ham for cooked crumbled bacon, shredded rotisserie chicken, or even browned ground sausage—just make sure any meat you add is fully cooked before it goes into the casserole. To lighten things up a bit, you can use light sour cream and part-skim cheese, though the bake may be slightly less rich. For a little extra flavor, stir in a teaspoon of garlic powder or onion powder with the sour cream mixture. Food safety tips: Always start with fully cooked ham, bacon, or sausage; this recipe is designed to reheat and bake them, not cook them from raw. Keep the frozen mashed potato medallions in the freezer until you’re ready to assemble the dish so they stay at a safe temperature. If you add cooked meats, cool them slightly before mixing so you’re not partially thawing the potatoes on the counter. Bake the casserole until it is piping hot in the center (at least 165°F/74°C if you check with a food thermometer). Refrigerate leftovers within 2 hours of baking in a shallow, covered container and use within 3–4 days; reheat leftovers until steaming hot before serving.