This ham and hash brown casserole is quick and easy to make, not to mention delicious! I mostly serve this as a breakfast casserole, but it’s great anytime. It may be served with or without diced ham.
Ingredients
- cooking spray
- 1 (32 ounce) package frozen hash brown potatoes
- 2 (10.5 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 8 ounces cooked, diced ham
- 1 ½ cups grated Parmesan cheese
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.
Step 2
Mix together hash browns, condensed soup, sour cream, Cheddar cheese, and ham in a bowl until well combined. Spread evenly into the prepared dish. Sprinkle with Parmesan cheese.
Step 3
Bake in the preheated oven until bubbly and lightly brown, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 415 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat15g | 74% |
Cholesterol53mg | 18% |
Sodium761mg | 33% |
Total Carbohydrate30g | 11% |
Dietary Fiber2g | 9% |
Total Sugars1g | |
Protein14g | |
Vitamin C5mg | 27% |
Calcium304mg | 23% |
Iron2mg | 9% |
Potassium438mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: Joanna
- 23 years ago
This recipe tasted very good although it seemed a bit mushy. Next time I am going to cut the sour cream in half and substitute a can of cream of chicken for one of the cream of potato. Loved the crunch of the cornflake topping. I have a similar recipe I have used before and am trying to perfect it to my family’s taste. Quickly becoming one of my favorites. I especially like the convenience of mixing it up the night before. Thanks!
-
- by: Cookdap Member
- 23 years ago
Very quick and easy. I was excited to find a recipe using hashbrowns, my family love them. This casserole smelled wonderful baking but I have to say it was a bit bland, all of us thought so. Also, this recipe made a huge amount of food, now I have leftovers from the leftovers!
-
- by: Cassandra Walker
- 23 years ago
This was absolutely wonderful. I couldn’t believe something so easy would taste so great. Just when I forgot to fix it for work(main dish) I got it ready and was barely late for work that morning. That how quick it was. Not only did my coworkers want the recipe but they ate it all except for the piece they saved for my begging husband who couldn’t understand why I couldn’t cut him a corner of that good smelling breasfast stuff prior to leaving for work. Thanks ——— A must keep !!!!!!!!!
-
- by: JANICE MARIE
- 23 years ago
I recently made this casserole (quick and easy!!) for an RVing trip with friends. To reduce the fat content, I used fat-free sour cream and reduced-fat Cheddar cheese and substituted one can of reduced-fat cream of mushroom sour for one of the cans of potato soup. Everyone loved it! Thanks for sharing your wonderful recipe, Melissa.
Jan O.
-
- by: MONSHERI28
- 23 years ago
My husband had to change his pants after eating almost the whole casserole himself. My 5 year old didn’t like it, my 3 year old ate it but it wasn’t her favorite. This is more of a side dish than anything…I probably would only make this again if I was taking it too a brunch potluck or if I was having family over. It IS really easy to make.
-
- by: Cookdap Member
- 23 years ago
This was a great recipe. I did alter it just a wee bit. I added one can of cheddar cheese soup and cut the sour cream down to half. The first time I made it I followed the recipe to the t and it was too sour and dry. The second time with my alterations it was much better! This is a keeper! 🙂
-
- by: Laurie
- 23 years ago
Made this as a side dish on Christmas morning – I tried to halve the recipe to an 8×8 but forgot to halve the potatoes and it still turned out great!
TIP: I used Ore Ida’s frozen Potatoes O’Brien, which are tiny cubed potatoes (vs. shredded) which has a little onion and green pepper already in the bag – adds flavor and saves chopping! Great recipe. -
- by: FILLY062178
- 23 years ago
I took this to a party and it was a big HIT! Everyone loved it, and several people asked me for the recipe. I took out the ham, but added 1/2 tsp. of salt to add a bit of flavor. The type of frozen hashbrowns I used had no salt, so it may not be the best choice for everyone. The second time I made it, I added some bacon to the mix. It was definitely a good suggestion. Thanks for the great recipe!
-
- by: MISSBIX
- 23 years ago
Let me add my voice to the chorus of praises! This recipe was yummy comfort food that was ridiculously easy and quick to prepare. I probably won’t make very often because of its high fat content, but it’s a great recipe to have for special occasions when you just don’t care. ( I also added chopped onion, substituted bacon for ham, and used reduced fat sour cream, which I cut in half.) Really delicious recipe!
-
- by: SARAH FROM IOWA
- 22 years ago
The whole family loved this recipe. I cut it in half since there are only 4 of us and it was the perfect amount. My man just raved about it all day, so I know I’ll be making it on a lot of weekends from now on. Perfect just as the recipe is, but next time I might add a few slices of crumbled bacon.
-
- by: Cookdap Member
- 22 years ago
This is delicious! I found it to be very salty though.
After reading previous reviews about bland and/or soupy, I combined several previous suggestions: I used half cheese soup, half potato, I sauteed some green onions and added a little bacon and black pepper – it was full of flavor!This is also a great recipe for throwing in the microwave for part of the cooking time if you’re running late like me.
-
- by: DIANE73162
- 22 years ago
For my son’s First Holy Communion I had the whole family over for brunch after Church. Everyone raved about this recipe and I had to give the recipe to several people, I did make some changes that came out wonderful. I used 1 can of cheddar cheese soup and 1 can of potato soup, I also added bacon and used Oreda potatos O’brien, I can’t tell you enough how easy and tasty this recipe is.
-
- by: Linda
- 22 years ago
I made this last night to test out on my family before serving it for an upcoming party. It was really easy to make and it tasted great! My husband loved it and he is very “honest” about my cooking. I substituted swiss cheese for cheddar. I will try cheddar for the party and more ham. Thanks for the great recipe!
-
- by: Debi
- 22 years ago
VERY good, Extremely easy, relatively inexpensive and makes plenty although I doubled the recipe for a family gathering and there wasn’t a scrap left in the pan. Great for a potluck. I will DEFINETELY fix again and again. Could even leave out the ham and it would be great. Thanks Melissa
note: I have made this about 12 times now and am always asked for the recipe by someone and I have never received anything but rave reviews.
THIS IS NOT FOR THE DIETER and I would say you should only eat this ocassionally.
I might suggest that if you have never made this before then start the first time you make it with low-fat or fat-free cheese and sour cream then you won’t miss the extra flavor from the regular (with extra fat and calories). I am sure it would still be terrific 😉 -
- by: NUTTERBUTTER
- 22 years ago
This dish is simply marvelous! I followed previous comments and used the Ore Ida O’Brien potatoes for a little extra flavor. I served it at a brunch I had and everyone wanted the recipe. It was very easy to prepare, my 3 1/2 year old son had fun dumping everything in the bowl for me to mix together. I prepared it several hours before my event and kept it covered in the fridge until I was ready to cook it.
-
- by: KKTHOMAS94
- 22 years ago
I made this dish this morning and took it to work. It was a hit. Both males and females asked for the recipe!!. I did follow the suggested changes: 1 can cream of cheddar and 1 can cream potatoe, also added crumbled bacon and 1 8oz sour cream and 1 8 oz. of French onion.. This was so yummy!!
-
- by: Cookdap Member
- 22 years ago
this was soooo good!!! my husband and some of his friends were in a wedding and they all stayed at our house the night before. I had this ready for them when they got up in the morning and i swear you could hear a pin drop when they were eating!!!! we all LOVED it!!! they could have easily eaten a second pan!!!!
-
- by: Cookdap Member
- 22 years ago
This is a wonderful recipe! It is great to make ahead and serve for breakfast on holidays or when you have company. The only changes I made to this was to add more sour cream (if you follow the recipe it comes out too dry), season the hashbrowns, and use turkey sausage instead of plain ham.
-
- by: Cookdap Member
- 22 years ago
This recipe is GREAT! I made it in a disposable tin for a camping trip, froze it and cooked it the morning after we arrived. I made the following changes: 1 can cheese soup, 1 can potato soup, used Obrien hashbrowns, bacon and added sliced mushrooms. I put in 1/2 the sour cream called for and then added the second 1/2 while cooking to keep it moist. THANK YOU – This is definitely a must have!
-
- by: CALAW
- 22 years ago
This is a very good recipe. I used 16 oz. of sausage instead of ham/bacon and it turned out very tasty. I did throw a bit of sage into the sausage when cooking it, just because I like sage in my sausage. I also used onion and cheddar cheese soup as others had suggested (1 can cream of potato and 1 can cheddar cheese). One person commented that it was a bit dry and suggested more sour cream. I used about 1/2 cup of milk and that worked fine. I used “Simply Potatos” for my hashbrowns which is a refrigerated brand – not frozen. They worked well. This is a very rich dish and people who are willing to go off their low fat diets love it! Big hit at a brunch!
-
- by: Cookdap Member
- 22 years ago
I cut this recipe in half for the two of us and it was very tasty. I still used the 8 oz. of ham and I also used the potatoes O’Brien that has the green and red peppers and onions. I cut the parmesan down to 1/2 cup instead of 3/4 cup (for a halved recipe) and it was plenty enough parmesan. The half recipe still made too much for 2 people so we ate it again!
-
- by: SHABRACH
- 22 years ago
Oh this is good!!! I added green onions and salt and pepper because I can’t live without those things in my hashbrowns but even without those this is a great recipe. I took it to my mother’s group brunch and while we were cleaning up women were eating the last little bits with their fingers. It was pretty funny. This recipe is also very easy to throw together and I love it with the potato soup instead of cream of chicken which is a variation I have tried in the past. This one is definitely a keeper.
-
- by: JK20165
- 22 years ago
This recipe was very good although be warned – it’s very rich! I did make a few modifications. I didn’t have any Parmesan cheese so used Asiago cheese instead. Also added some dried onion flakes, and a few shakes of Beau Monde seasoning and cracked black pepper. My picky son had 3 helpings! I will make this again the next time I have leftover ham.
-
- by: Gochisosamadeshita
- 21 years ago
This was sooo tasty and went fast! Rivals Cracker Barrel’s hashbrown casserole, which is my favorite! I made this for dinner and we had the leftovers for breakfast the following morning. I made absolutely no substitutions or changes, and I won’t… perfect just as it is! Thanks!
Leave feedback about this