Crunch Top Ham and Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Nancy Schmidt, Delhi, California Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
2 cups cubed cooked ham |
2 cups (16 ounces) sour cream |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup butter, melted |
1/3 cup chopped green onions |
1/2 teaspoon pepper |
topping: |
2 cups crushed cornflakes |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 10 servings.
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