It’s a simple oven dinner that serves six. Use the condensed soup straight from the can and spread it in thin layers so there’s enough to coat the potatoes and finish the top.
What You’ll Need
- Spam. Slice one 12-ounce can thinly so the meat is distributed throughout the casserole and each serving gets a little in every layer.
- Russet potatoes. Peel four medium potatoes and cut them into even rounds about ⅛ inch thick. Thin slices cook more evenly, especially in the middle of the dish.
- Condensed cream of mushroom soup. One 10.5-ounce can provides the sauce. Give it a quick stir in a bowl so it’s easier to spread.
How to Make Spam Potato Casserole
Spread a thin spoonful of soup across the bottom of a lightly greased, oven-safe glass baking dish. Add a layer of potatoes, overlapping the rounds slightly. Top with sliced Spam and spread a little soup over it. Repeat the layers, saving enough soup to spread across the top.
Cover tightly with foil and bake at 375°F (190°C) for 50 minutes. The cover holds in steam while the potatoes soften. Remove the foil and bake for another 20–25 minutes, until the top bubbles and the edges brown. Slide a thin knife into the middle to check the potatoes. It should pass easily through the layers.
Tips for Tender Potatoes and Golden Edges
- Slice the potatoes evenly. A sharp knife or a mandoline with a hand guard helps keep the rounds the same thickness.
- Overlap the rounds lightly. Thick stacks can stay firm in the middle after the outer layers soften.
- Spread the soup in thin layers. Reserve some for the top before you start assembling so the final potato slices get an even coating.
- Check the center before serving. If the potatoes still feel firm and the top is already browned, cover the dish again and bake a little longer.
What to Serve with Spam Potato Casserole
Steamed green beans, roasted broccoli, or a crisp salad with vinaigrette pair well with the creamy potatoes and salty Spam. Let the casserole rest for about 5 minutes before serving so the bubbling sauce settles and the layers are easier to scoop.
Frequently Asked Questions
Do I add water or milk to the mushroom soup?
Use the condensed soup straight from the can. The tight foil cover traps steam during the first part of baking, and the soup becomes easier to spread through the layers as it heats.
Do I need to boil the potatoes first?
The potatoes go into the dish raw. Cut them into thin, even rounds and check the center for tenderness before taking the casserole out of the oven.
Can I use Yukon Gold potatoes?
Yes. Yukon Golds tend to hold their shape a little better, while russets give the layers a softer texture. Slice them to the same thickness and use the knife test to check doneness.
3-Ingredient Spam Potato Casserole Recipe Card
Tender layers of russet potatoes and sliced Spam baked in a creamy mushroom sauce.
- Prep time — About 15 minutes
- Bake time — 70–75 minutes
- Servings — 6
- Equipment — Medium oven-safe glass baking dish and foil
Ingredients
- 1 can (12 ounces) Spam, thinly sliced
- 4 medium russet potatoes, peeled and cut into thin rounds
- 1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium oven-safe glass baking dish.
- Spread a thin spoonful of condensed soup over the bottom of the dish. Add a layer of potato rounds, overlapping them slightly.
- Add a layer of sliced Spam, then spoon and spread some soup over it.
- Repeat the layers with the remaining potatoes, Spam, and soup, finishing with soup on top.
- Cover tightly with foil and bake for 50 minutes.
- Uncover and bake for another 20–25 minutes, until the potatoes are tender in the center and the top is bubbling and browned around the edges.
- Let rest for about 5 minutes, then serve warm.