Cheesy Hashbrown Casserole with Ham - Weeknight Easy

This cheesy Hashbrown Casserole is made with frozen hashbrowns, leftover ham, sour cream, combined with cheddar cheese and a few other pantry staples. This cheesy casserole will quickly become a family favorite. 

We had a wonderful casserole last night and I couldn't wait to share the recipe. I'm a big casserole lover, but my husband not so much. It's always hard to find a casserole that the whole family likes, but I finally found one.  I saw this Hashbrown Casserole recipe over at Eat at Home . The best thing about this recipe is that it can be baked in a casserole dish or in your crock pot. You can also serve this casserole plain or add some leftover ham like I did.  

How can you go wrong with potatoes, cheese and ham. The casserole baked up golden brown with a crispy topping. I couldn't wait to dig in and get every ones opinion. Well, I'm happy to report that everyone loved it!!!! My oldest son is already asking me to make it again. 

Cheesy Hashbrown Casserole W/Ham

Ingredients:

1 - (26 oz) bag frozen, shredded hash brown potatoes (thawed)
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
1/4 - cup butter, melted
1/4 - cup onion, chopped fine 
salt and pepper, to taste 
1 - 16 oz package cubed ham (I used Farmland or use leftover ham)
1 1/2 cups shredded cheddar cheese 

Instructions: 

Preheat oven to 350 degrees. 

In a large bowl combine the thawed has browns with butter, cream of chicken soup, sour cream, onion, salt, pepper and ham. 

Stir all the ingredients together and add to a greased 13 x 9 inch baking dish.   

This is optional but you can add a bit more cheese on top if you like. 

Bake at 350 degrees for 40 - 45 min or until casserole is bubbly and golden brown on top. 

Let cool and enjoy

Crock Pot Instructions: Coat the inside of a slow cooker with cooking spray or butter. Spoon the hash brown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours. 

servings: 8 
source: eat at home 




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