Crunchy Ham And Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This ham & cheesy casserole is an oldie but a goodie! I usually freeze half of it to enjoy another day. Unless you're having a crowd, you may want to do the same thing! Instructions on freezing at the end...Enjoy! Read more ! -Kn0x- Ingredients:
2 lb. bag chunk-style frozen hash brown potatoes, thawed |
1 can cream of chicken soup |
16 oz. sour cream |
1 tsp. black pepper |
1/2 tsp. seasoning salt with garlic |
12 oz. shredded cheddar cheese |
1/2 c. butter, melted (1 stick) |
2 1/2 c. cubed, cooked ham |
1 small onion, chopped finely |
topping |
2 cups cornbread crumbs, cornflake crumbs or bread crumbs |
1/4 cup melted butter |
Directions:
1. Combine all casserole ingredients in a HUGE mixing bowl.
2. Spray baking pan with buttery flavored spray, pour ingredients into pan.
3. Combine melted butter and your choice of crumbs, sprinkle over top.
4. Cover tightly with foil, bake 40 minutes.
5. Uncover, bake 20 more minutes, or until really bubbly and topping is nicely browned.
6. Enjoy!
7. NOTE: To freeze one portion for re-heating later: Divide casseroles into two 8x8 or similar sized casseroles. Be sure to spray well with the non-stick spray first. Leave the crumb topping off until ready to bake! Cover your freezer-ready dish really well with a layer of PressNSeal before freezing, then wrap in foil as well. Freezer odors are banned!
8. To Re-heat: Allow to thaw in fridge about 12 hours, then add 1/4 cup milk across the top of the casserole, bake at 350 for 45 minutes, add fresh crumb topping and bake about 15 minutes more.
9. Enjoy!
10. -Kn0x-
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