In addition to being quick and simple to prepare, this ham and hash brown dish is also tasty! This dish is fantastic anytime, but I typically offer it for breakfast. Served with or without diced ham is up to you.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.
- 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.
- Bake in the preheated oven until bubbly and lightly brown, about 1 hour.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 15 g |
| Sodium | 761 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
My wife and I love this simple but delicious casserole. I’ve made it probably 20 times now and it is always a winner. Followed directions as written with zero changes.
Whenever I make this, It gets rave reviews! I sometimes dice bacon and use it in place of the ham, also adding scallions or chives is great too! I typically make it for the holidays.
Everyone that tries it asks for the recipe. The only thing I change is I only use a cup of Parmesan cheese on top. Not quite as salty and still yummy!
Used 3 cans of Cream of Mushroom soup instead of Cream of Potato soup and Sour Cream.
Fast, easy, hearty, and delicious. I make it all the time because I slice my own sandwich meat from whole hams because it’s cheaper and tastes better than the prepackaged, water-added ham lunch meat. So I always have at least a pound of ham chunks too small to slice up. And the bone is for soup, of course.
I use dehydrated hash browns and rehydrate with beef broth…makes for a super savory breakfast. My boys love this!
This is THE go to breakfast casserole in our house. Absolutely delicious! The only modification we make is omitting the can of cream of potato soup, and using 2 cans of cream of mushroom soup. For the cheese, we use sharp white cheddar and Dubliner Irish cheese. I’m getting hungry writing this!
Everybody loved it
This is a fam fav!
Our new Christmas morning breakfast casserole! I add one more cup of sharp cheddar and double the ham for good measure 🙂
This is a family favorite and quite popular with my co-workers.
I took it to a church potluck and it was the first thing gone.
Great recipe I have been using for years. The only difference for my version is I use dehydrated hashbrowns that you can soften with just a little hot water. Less watery than frozen. But either way it has been a hit.
I added more shredded cheese. Just a personal preference.
I love this casserole and so does everyone who has it. I add about a 1/2 cup of onions, 1/4 cup medium spicy peppers, and 1/2 cup bell peppers. It gives it a little zing. It’s a very good recipe as is though.
Made it several times. Big hit at church luncheon
I made this recipe for Christmas brunch. Everyone loved it and it was very easy to make.
This was really good. I did add some diced onion, gr & red pepper I had around. I also had to do 1/2 sour cream and 1/2 plain yogurt ’cause I ran out.
Everyone who has tried this loves it! I also substitute different meat depending on what I cooked. My favorites are left over brisket or roast. I cut up the meat and throw it in a skillet for about 5 minutes before I mix it together. Can not go wrong with this.
Like others I added small diced onion and only once cup Parmesan cheese on top
Wow this is really yummya !Also has aNice presentation served in a glass casserole dish. Allowing for the vision of the bubbling ingredients beneath the golden brown top. I expected this dish to weigh in heavy but I suppose it isn’t heavy because it lacks eggs. I try to sneak in veggies when I can & added mini orange and red pepper rings & a bit of chopped onion. I split the measurements right down the middle (6 servings) for Hubs & I which afforded us a hearty dinner entree served with a side of jaw dropping bings (it’s all about the sweet and salty for me!) & accompanied eggs the next morning. Did I mention how easy to make and clean up is a breeze. Married nearly 40 years Im so over menu planning and cooking I just want to sew for my granddaughters and dote on my dog. Whose with me? Thanks all recipes you help make that possible with meals like these.