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After Easter Casserole – Use Those Leftovers

This after Easter casserole is a perfect Easter leftovers recipe. Some links in this post are affiliate links that earn me a commission if you purchase through them.

If you’re anything like me, Easter dinner means that you’ve made enough food not just for the people who joined you for dinner but for ten of their best friends, too. And that means leftovers. A lot of them.

While I love Easter dinner, I don’t want to have Easter. Dinner. for dinner for the next several days. Instead, I repurpose our leftovers into other dishes to keep it interesting and to attempt to make it all disappear before it goes bad.

The hardest thing to get rid of is always the eggs. How many hardboiled eggs do you have in your fridge right now because of Easter?

Hardboiled eggs on the table

While I love simply slicing a hard boiled egg and placing it and a thin slice of cheddar on a piece of fresh baked bread, I’m the only one in my family who enjoys that.

We always make Bunsteads, which have the added benefit of using up ham in addition to the eggs sitting around. And of course there are deviled eggs and nicoise salads and all sorts of other uses for eggs, right?

This year, I went old school. I made the most awesome casserole yesterday from our Easter leftovers.

It’s one of those dishes where you make yourself a serving and eat it, then go back to the casserole dish with your fork and take “just another bite” to even it out. And then another. And then… oops.

I’m not the only one who does that, am I?

Casserole cut into

How to Make This Easter Leftovers Casserole

Peel your potatoes, and cut them into thirds, making them cook faster while still keeping them intact enough to slice after cooking. This is a great job for kids, and Little Miss was thrilled that I told her she could be in charge of the potatoes. And she did a pretty good job, too!

Little Miss peeling potatoes

Don’t want to peel the potatoes yourself? I now have the coolest tool that peels my potatoes for me – accurately and quickly. You need this automatic potato peeler (thank my mom for the birthday gift).

Place the potatoes into a pot with cold water that covers them by an inch. Bring the water to a boil, then remove the lid and cook for 10 minutes until they’re just softened.

While the potatoes are cooking, place 2 tablespoons of butter into a saucepan and melt. Add the diced onion and saute until the onion has caramelized. Yum.

Turn the heat to low, and add the rest of the butter. When the butter has fully melted, go ahead and add your yogurt/sour cream. Stir until this has also melted.

Add a little pepper, the nutmeg, and a bit of salt. Slowly add about a half cup of the shredded cheddar cheese.

You want to put that half cup in slowly. Put in just a little, then stir until the cheese has melted before you add more. Otherwise, you’ll end up with a clump of cheese which isn’t our goal, yummy as it may be.

When the potatoes have finished, drain them and let them cool. Preheat the oven to 350 degrees while you’re at it.

While the potatoes cool, slice your ham or kielbasa. Once the potatoes are cool enough to handle, slice them as thinly as you can – about an eighth of an inch.

Start assembling your casserole in your casserole dish. Layer the potatoes first, then a layer of sliced hardboiled eggs, then the meat.

Pour just a thin coating of the sauce over this, then repeat your layers. Add one final layer of potatoes, then add the remaining sauce atop the potato layer.

Add the cheddar cheese to the top, just enough to cover it lightly.

Layers of potato, egg, and meat

Place the casserole in your 350 degree oven with a lid or tin foil for 15 minutes. After 15 minutes, remove the lid or foil and bake for another 30 minutes until your cheese is starting to brown around the edges. Serve immediately.

Baked casserole ready to eat

So what do you think? Totally yummy – and different – right? It’s a great way to use up some of those leftovers (and yes, that includes the lamb butter you bought but didn’t use all of), and it’s super tasty.

This is a dish I’d love to bring to a potluck and watch people’s faces as they ate it because it’s so different from what you’d expect. The caramelized onions and nutmeg add such a great extra dimension to it that is so unexpected.

What are you doing with your leftover Easter eggs or ham or bread or green beans?

Easter Leftovers Casserole

This casserole is absolutely delicious and uses up so many of those Easter staples that become boring leftovers. It's easy to make and a real crowd-pleaser – plus, it's naturally gluten-free!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 302kcal
Author: Michelle


  • 5 medium potatoes
  • 6 hardboiled eggs
  • 1 cup ham cut into sliced pieces
  • 1 cup cheddar cheese shredded
  • 1/2 cup unsalted butter
  • 1/2 onion diced
  • 16 ounces Greek yogurt
  • 1/2 teaspoon nutmeg
  • salt and pepper to taste


  • Peel potatoes and cut into thirds. Place into a pot with cold water that covers them by an inch. Bring water to a boil, then remove the lid and cook for 10 minutes.
    5 medium potatoes
  • While potatoes cook, place 2 tablespoons butter into saucepan and melt. Add diced onion and saute until caramelized. Turn heat to low, and add remaining butter.
    1/2 cup unsalted butter, 1/2 onion
  • Once melted, add yogurt and stir. Add pepper, nutmeg, and salt. Slowly add about a half cup of shredded cheese.
    16 ounces Greek yogurt, 1/2 teaspoon nutmeg, salt and pepper, 1 cup cheddar cheese
  • Preheat oven to 350 degrees.
  • Once potatoes cook, drain and let cool. Slice ham, then slice potatoes thinly.
  • Assemble casserole. Add potatoes, then a layer of sliced hardboiled eggs, then meat. Pour a thin coating of sauce over this, then repeat layers. Add one final layer of potatoes, then remaining sauce atop potatoes. Add remaining cheddar cheese.
    6 hardboiled eggs, 1 cup ham cut into sliced pieces
  • Place casserole in 350 degree oven with a lid or foil for 15 minutes. Remove lid or foil and bake for another 30 minutes until cheese starts to brown around the edges. Serve immediately.


  • If you don’t have ham, substitute sliced kielbasa. Likewise, feel free to use sour cream in place of Greek yogurt. Both substitutions work well.
  • For more tips and tricks, be sure to read the full article above.


Serving: 1g | Calories: 302kcal | Carbohydrates: 21g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 158mg | Sodium: 370mg | Fiber: 2g | Sugar: 3g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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  1. Pat says:

    This recipe is a keeper! My mouth was watering as I read through this post. I’m definitely going to make this for dinner next week when we’re back home. We’re on our way (I’m typing this in the car as we drive 500 miles south to SoCal) to visit our sons and grandsons for several days. I stashed the leftover ham in the freezer before we left.

    • Michelle says:

      It was surprisingly good. And I say surprisingly because it isn’t necessarily foods I would have put together if I didn’t have them sitting around my house at the time! I hope it’s something you made and enjoyed!

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