Ham and cheese hash brown casserole is creamy, cheesy with bits of juicy ham. A simple recipe that's a warm and comforting meal the whole family will love!
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After a holiday meal, I'm always looking for another way to use up leftovers. This is a hearty dinner casserole that can be made as a main dish or a side dish that's always a huge hit! If you love breakfast recipes as much as we do check out my French Toast Casserole or my Easy Breakfast Casserole.
Why this recipe works
This is a delicious way to use up leftover Easter ham-like from my Crock Pot Ham or my Root Beer Ham. Serve it for breakfast, lunch, or dinner all the ingredients get tossed together at once and then baked to cheesy perfection. The best part is you can prepare it in advance and bake it right before serving.
Ingredients for this recipe
- Hash browns- I use shredded bag of hash browns but diced O'brian potatoes are also delicious.
- Cream of potato soup-In a pinch you can use cream of chicken soup or even cream of mushroom.
- Sour cream-Use full fat sour cream.
- Onions-I like to use a finely chopped sweet onion, but you can also use minced dried onions.
- Peppers-You can use a red bell pepper or green bell pepper, they add tons of great flavor.
- Ham- If you don't have leftover ham grab a chunk from the deli.
How to make this recipe
- Step 1-In a large mixing bowl add all the ingredients.
- Step 2-Using a wooden spoon or spatula mix everything until well incorporated.
- Step 3-Spray a 9x13 casserole dish with cooking spray and spread the potato mixture out evenly.
- Step 4-Sprinkle parmesan cheese on top of the casserole and bake until bubbly and crispy on top.
- Thawing the hash browns makes it easier to mix all together.
- I like to dice the peppers and onions up finely, but you can leave them out if you're not a fan.
- This recipe can easily be halved.
- I like to garnish with sliced green onions on top.
You can leave them in the refrigerator overnight. Or spread them out on a baking sheet and place them on your counter for about an hour to thaw.
Of course, if you plan on freezing these cheesy potatoes there is no need to thaw the hash browns first. Just prepare the easy hashbrown casserole and place it in a foil baking dish, cover it with aluminum foil and freeze it for up to 3 months. Thaw in the refrigerator before baking.
Store in an airtight container for 3-4 days reheat in the microwave until heated through.
- 1 (32-oz) package frozen hash browns potatoes (thawed)
- 2 cups cooked ham, diced
- 2 (10.75 oz) cans cream of potato soup
- 1 cup onion, diced
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 cup grated parmesan cheese
- Green onion or fresh parsley for garnish
- Preheat the oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.
- In a large bowl add the potatoes, ham, soup, onion, peppers, sour cream, and cheese and m,ix until combined.
- Spread the casserole into the prepared baking dish and top with the parmesan cheese.
- Bake uncovered for 1 hour or until bubbly and crispy on top.
- Garnish with green onion or fresh parsley, and serve!
Thawing the hash browns makes it easier to mix all together.
This recipe can easily be halved.
You can make this ahead of time and refrigerate it until ready to bake.
You can freeze this casserole for up to 3 months, thaw completely then bake it as directed.
Amount Per Serving Calories 313Total Fat 22gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 77mgSodium 665mgCarbohydrates 14gFiber 1gSugar 4gProtein 17g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.