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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This rich ham and hash brown casserole is frequently requested at family gatherings, relates Barbara Larson of Rosemount, Minnesota. I include it in my brunch buffets and sometimes I serve it as a meal in itself along with juice and toast. It offers fix-and-forget-it ease. Ingredients:
1 package (24 ounces) frozen o'brien potatoes |
2 cups cubed fully cooked ham |
3/4 cup shredded cheddar cheese, divided |
1 small onion, chopped |
2 cups (16 ounces) sour cream |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well.
2. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10-12 servings.
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