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    Home » Recipes » Eggs and Cheese

    Home » Recipes » Eggs and Cheese

    Easy Cheesy Ham and Hash Brown Casserole

    By Chula King · May 1, 2017 · Updated April 9, 2021 Leave a Comment

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    Easy Cheesy Ham and Hash Brown Casserole

    Easy Cheesy Ham and Hash Brown Casserole is a perfect compliment to your Mother’s Day brunch. It’s absolutely delicious as is, but quite versatile in terms of the ingredients that can be added to dress it up. In addition, it can be made ahead of time. If by chance there are any leftovers, they reheat beautifully. Who could ask for more?

    Easy Cheesy Ham and Hash Brown Casserole

    Contents show
    1 Ingredients:
    2 Making the Easy Cheesy Ham and Hash Brown Casserole:
    3 Easy Cheesy Ham and Hash Brown Casserole
    3.1 Ingredients
    3.2 Instructions
    3.3 Nutrition

    Ingredients:

    I used the following ingredients: Frozen shredded hash brown potatoes, diced ham, condensed cream of potato soup, sour cream, shredded Cheddar cheese, Panko bread crumbs, and unsalted butter.

    Ingredients for the casserole

    Making the Easy Cheesy Ham and Hash Brown Casserole:

    I started by spreading the frozen hash brown potatoes on a paper towel lined baking sheet. The reason for doing that was to be able to blot excess moisture from the potatoes as they thawed. Otherwise, the casserole has a tendency to be soupy.

    Thawing the hash browns

    Meanwhile, I added the soup, sour cream, shredded Cheddar cheese, and ham to a large bowl. I used a wooden spoon to mix all of the ingredients.

    Making the sauce

    After the hash browns had thawed, I blotted them with a paper towel. Then, I added them to the sauce mixture. I stirred the mixture to ensure that everything was well incorporated, and transferred the mixture to a 2.5 quart casserole dish. I took care not to pack the mixture into the casserole dish, but rather to just smooth out the top. Because I was making this ahead of time, I covered the dish and popped it in the refrigerator.

    Casserole ready for the oven

    A little more than an hour before I was ready to serve the casserole, I preheated the oven to 375° F. I baked the casserole uncovered for about 45 minutes. Then, I removed it from the oven, and topped it with some additional shredded Cheddar cheese and Panko bread crumbs. I dotted it with butter before returning the casserole to the oven for 15 additional minutes.

    Easy Cheesy Ham and Hash Brown Casserole

    After 15 minutes, the cheese was perfectly melted, and the Panko was nicely browned. The Easy Cheesy Ham and Hash Brown Casserole was absolutely delicious. I can’t wait to dig into the leftovers. Yum!

    Easy Cheesy Ham and Hash Brown Casserole

    For another amazing potato casserole, check out my Twice Baked Potato Casserole. It’s super yummy.

    Easy Cheesy Ham and Hash Brown Casserole

    Easy Cheesy Ham and Hash Brown Casserole is a perfect compliment to your Mother’s Day brunch. It’s absolutely delicious as is, but quite versatile in terms of the ingredients that can be added to dress it up. In addition, it can be made ahead of time. If by chance there are any leftovers, they reheat beautifully. Who could ask for more?
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6 servings
    Calories: 326kcal
    Author: Chula King

    Ingredients

    • 16 ounce package frozen shredded hash brown potatoes
    • ¾ cup (4 ounces) cooked, diced ham
    • 10.5 ounce can condensed cream of potato soup
    • 8 ounce container light sour cream
    • 1 ½ cups (6 ounces) shredded extra sharp Cheddar cheese
    • ¼ cup Panko bread crumbs
    • 1 Tablespoon unsalted butter

    Instructions

    • Preheat oven to 375° F. Lightly grease a dish.
    • Place frozen hash brown potatoes on paper towel lined baking sheet. Allow to thaw; blot with paper towels to remove excess moisture.
    • In a large bowl, combine cream of potato soup, sour cream, ham and Cheddar cheese. Add hash brown potatoes; stir to combine.
    • Spread evenly in prepared dish taking care to not pack mixture in dish.
    • May be prepared in advance up to this point, covered and refrigerated.
    • Bake uncovered at 375° F for 45 minutes. Remove from oven; add remaining ½ cup of Cheddar cheese. Sprinkle on Panko bread crumbs; dot with butter.
    • Return to oven for 15 more minutes, or until cheese is melted and top is golden brown.
    • Yield: 6 servings.

    Nutrition

    Calories: 326kcal | Carbohydrates: 22g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 745mg | Potassium: 427mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 6.5mg | Calcium: 277mg | Iron: 1.4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Breakfast, Casseroles, Eggs and Cheese, Mother's Day, Vegetables

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    Chula King is an award-winning photographer, and videographer behind Pudge Factor. She’s a professor by day and foodie by night showcasing her favorite tried and true recipes.

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