Ham and Cheese Hash Brown Casserole
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 Glazed 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
Ingredient Notes
- Hash browns: I use a 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.
Recipe tips
- Thawing the hash browns makes it easier to mix them 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.
Recipe Faq's
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 and reheat in the microwave until heated through.
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Ham and Cheese Hash Brown Casserole
Ingredients
- 1 (32 ounce) package frozen hash browns potatoes (thawed)
- 2 cups cooked ham diced
- 2 (10.75 ounce) 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
Instructions
- 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!
You can get cream up of potato soup at Amazon
Cream of celery or cream of mushroom will work 🙂
Unfortunately Campbell s has discontinued cream of potato soup. Any suggestions for another soup?
Oh yay Starla so happy you loved it 🙂
Wow!!! This is seriously delicious and I will be doing it again! Super creamy and the sour cream adds bonus flavor! (glad it popped up in my email just in time for my leftover ham dilemma...
wow, simply WOW, Another great recipe from you.
I am loving your simple ideas.
ham and cheese casserole.
simply amazing.
so much flavour with each mouth full. thank you.
It does reheat nicely, doesn't dry out 🙂
Hi, I am wanting to make this for a “brunch” graduation party. The problem I am having is timing. I will leave at 7:30 am and arrive back home at 10am (with all my guests) and I would like to be serving by 10:30am. Could I bake it all the way before I leave at 7:30 and then just re-heat it at 10? Would that dry it out? Any recommendations?