I’m so excited to share with you my family’s favorite hashbrown casserole with ham recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion – whether it’s a family gathering, a holiday dinner, or just a weeknight meal.
The combination of crispy hash browns, savory ham, and creamy cheese is absolute perfection. And the best part?
It’s incredibly easy to make and requires minimal prep time. I like to serve it hot, straight from the oven, and let everyone dig in.
My kids love helping me assemble the casserole, and my husband requests it whenever he wants a comforting, home-cooked meal. In fact, I’ve even started making it for potlucks and church gatherings because everyone always raves about it.
I’ve experimented with various cheeses and spices over the years, but the original recipe remains my go-to. The key to this dish is using high-quality ingredients and cooking the hash browns just right – not too crispy or too soggy.
By following these simple steps and tips, you’ll be enjoying this delicious hashbrown casserole in no time.
Hashbrown Casserole with Ham
4.9 from 674 votes
A creamy and comforting casserole made with frozen hashbrowns, diced ham, and a rich cheese sauce. This hearty dish is perfect for breakfast, brunch, or a quick weeknight dinner.
2Grease a 9×13 inch baking dish with butter or non-stick spray.
3In a large mixing bowl, combine the thawed hashbrowns, diced ham, cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, melted butter, chopped onion, salt, pepper, and garlic powder.
4Stir until all ingredients are evenly incorporated.
5Transfer the mixture to the prepared baking dish and spread it into an even layer.
6Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7Bake uncovered for 40 to 45 minutes, until the casserole is hot and bubbly and the top is golden brown.
For a lighter version, use reduced-fat cream of chicken soup, low-fat sour cream, and reduced-fat cheddar cheese. You can also add a pinch of paprika or cayenne pepper for extra flavor.
Watch Video Of How Hashbrown Casserole with Ham Works
This hashbrown casserole with ham recipe is always a hit at family gatherings and potlucks alike.
When storing leftovers, make sure to refrigerate within two hours of serving – keeping it at room temperature for more than two hours can lead to food safety issues.
If you’re planning to store it in the fridge for an extended period (up to three days), consider freezing individual portions before reheating as needed.
❓ Frequently Asked Questions About Hashbrown Casserole with Ham
Q: What type of ham should I use for this recipe?
A: For this recipe, you’ll want to use a smoked or cured ham – preferably one that’s thinly sliced. You can also use diced prosciutto or pancetta if you prefer a more salty flavor.
Q: Can I use frozen hash browns instead of fresh?
A: While fresh hash browns are ideal, frozen ones will still yield great results. Just thaw them according to package instructions before using.
Q: How do I prevent the casserole from becoming too browned during baking?
A: To prevent over-browning, cover the dish with foil for most of the baking time – removing it only for the last 10-15 minutes to allow for a golden crust.
Q: Can I make this recipe ahead of time and store it in the fridge or freezer?
A: Yes, you can prepare the casserole up to 24 hours in advance – assembling it but not baking until you’re ready to serve.
Q: What’s the best way to reheat leftover hashbrown casserole?
A: For reheating leftovers, simply place them in the oven at 350°F (175°C) until warmed through – about 20-30 minutes depending on your oven’s temperature and your desired level of crispiness.
Q: Can I customize this recipe by adding other ingredients like diced veggies or extra cheese?
A: Feel free to get creative by adding your favorite ingredients! Just be mindful of the overall flavor profile and texture when making substitutions.
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