Ham and Hash Brown Casserole Cheesy |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Breakfast casserole with potatoes and ham in a creamy sauce. Ingredients:
1 (32 ounce) package frozen hash brown potatoes |
8 ounces cooked diced ham |
2 (10 3/4 ounce) cans condensed cream of potato soup |
1 (16 ounce) container sour cream |
2 cups shredded sharp cheddar cheese |
1 1/2 cups grated parmesan cheese |
Directions:
1. 1. Preheat oven to 375*F. Lightly grease a 9x13 inch baking dish.
2. 2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. 3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
4. My Note: I made it this past weekend. He loved it. Instead of using the sharp cheddar, I used medium cheddar. I also added 1/4c red bell peppers, 1/4c green bell peppers, and 1/4c onions, and 1/4c mushrooms. Also after I serve this onto a plate, I grate some fresh parmesean cheese to give it a little kick. The peppers added such a wonderful flavor to this dish. This is going to be a favorite for a long time.
5. Don't subsitute cream of chicken or celery soup for the cream of potato. It's a key ingredient and worth the trip to the market to get it if you don't have it on hand.
6. I did cover loosely with foil after about 20 minutes when it looked like the edges were browning too early, but next time I'm just going to let it go. I didn't think a cup of ham would be enough or that this would actually serve 12, but it was just right. I used diced hash browns instead of the shreds, and shredded parmesan from a bag instead of the shaker can. Next time I might throw in some chopped jalapenos or green chiles for more zip - bacon crumbles would be good too. Breakfast burrito idea for leftovers also sounds fabulous!
7. I made this for a church group and got rave good reviews, and many recipe requests. I agreed with other reviewers that it was very salty, if you can use any low sodium ingredients do so. To the reviewer whose results were soupy, I wonder if you might have used ready to serve, rather than condensed soup. Thanks for the reviewer this recipe! This is an addition to my original review. I recently made this again, I omitted the Parmesan cheese, instead topping it with an additional handful of cheddar. This eliminated the salt problem! Wonderful stuff, try it you will be pleased!
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