a simple casserole with ham, cheese, and potatoes. I’ve heard from a few people who claim that this might be the best thing they’ve ever eaten. Even your pickiest diner will enjoy this dish because of the cheese, ham, and hash browns. Your children will urge you to make this scrumptious recipe!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 1 (30 ounce) package frozen hash brown potatoes, thawed
- 1 (12 ounce) package pre-cooked ham steak, diced
- 2 cups shredded sharp Cheddar cheese, or more to taste
- 1 onion, chopped
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- ½ cup butter, melted
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
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- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Stir hash browns, ham, cheese, onion, condensed soup, sour cream, and butter in a large bowl; season with salt and pepper.
- Dotdash Meredith Food Studios
- Transfer mixture to the prepared baking dish and cover with aluminum foil.
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- Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.
- Dotdash Meredith Food Studios
- A nice topping for this is some lightly crunched-up Ruffles regular potato chips. They add a nice crunch factor to the casserole. I use them as a garnish when I serve the casserole so they do not get mushy!
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 14 g |
| Sodium | 730 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I added some prepared mustard to perk up the flavor.
Delish. Added the chips as suggested. Divided, made two dishes. One now. One saved.Light dusting on top of smoked Spanish paprika.
Husband and kids loved this except the onion didn’t cook through. Will definitely make again but will precook the onion in the butter first before mixing all together. Also, I didn’t add extra salt as the ham and soup were enough salt.
This is really awesome tasty recipe I have made this like 100 times in the last 4 years and I love making it for everybody
Great recipe!! Have made it a few times, always without the butter. Always turns out great. This is a great basic recipe as is or can be changed up, my newest change is smoked sausage and green peppers. YUM!
Made this last night for supper. Very good. There was one last minute change when I found the sour cream in the fridge was not the sour cream I thought I bought last weekend. It was sour cream bought at some point in time this year. It expired a month ago. Funny how that happens. Anyway, I found an 8 ox box of cream cheese (sort of alike, they both have cream in their names). I put the cream cheese and butter in a sauce pan over low heat and melted them together then poured over everything. Mixing was a little tough as my hash browns had frozen in a lump (note to self- let taters thaw a bit). Poured the semi mixed casserole in the baking dish and cooked for 20 min. Gave it all a stir and put it back in to finish cooking. 40 minutes later, oooey, gooey, cheesy deliciousness! YUM! The cream cheese actually gave it a twice baked potato taste. Hubby was happy, cook was happy! Can’t wait to heat up the leftovers for supper. Thank you for sharing your recipe. BTW, butter and onion amounts were right for us. Lots of flavor.
Delicious and oh so easy. I used a mix of of mild and sharp cheddar cheese. I used pre-diced ham. I think I’ll add more ham next time.
We loved it!
We liked it but ours was a little salty, next time we’ll use low salt cream of chicken soup. We added a step at the end (which may have been why it was a little salty) topping it with unseasoned breadcrumbs, parmesan and a little more shredded cheese. And then put it back in for a couple minutes under the broiler to brown the topping.
On a keto diet so I substituted two 12 oz boxes of frozen cauliflower mash for potatoes.
I didn’t add onions since my son doesn’t like them. I do put crushed lightly buttered corn flakes on top before putting it back in uncovered. My 15 year old son requests I make it on a regular basis.
Made exactly as directed, was delicious and easy!! Will make again, thank you.
Surprisingly good! For the first time in 40 years, my husband said,”I love this!” Didn’t change anything. Thanks for this easy way to make him happy.
A little heavy on the salt. Otherwise, it was pretty tasty.
Underwhelming. I made this after reading several reviews. Was not impressed, I will not make again.
I loved this recipe! Personally we don’t care for cooked onions so we omitted the onions and sprinkled in some onion and garlic powder. We made it last night and I’m currently eating it for breakfast, it’s that good!
Meh, my husband, son and I thought this was just ok. I did as many reviewers said, and used half of the recommended butter. I think we would’ve enjoyed it years ago, but our tastebuds have evolved into wanting more complex and exciting flavors. I get that this is comfort food, but it left us kind of wanting more flavor. Won’t be making it again.
Great stuff and easy to make!!! Thanx
This was pretty good. It was super easy to put together. I made it exactly according to the recipe. The onions didn’t cook completely so next time I would sauté them before adding to the recipe. Overall a good dish.
This recipe is one that I will make again. I did not use any onion or salt or pepper. It didn’t need it. I did half the butter and it was delicious. Great comfort food
Didn’t have hashbrowns in stock, so finely cubed 6 potatoes. Needed to cook for 90 minutes, then broiler for browning the top. Agree with others to cut back the onions (and/or sautee them). Delicious.