ham and hashbrown casserole recipe

Written ByJenny Smyth Posted on
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The Best ham and hashbrown casserole recipe

I’ve been making this ham and hashbrown casserole recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and feeds a crowd. I love how the crispy, golden-brown hashbrowns on top give way to a creamy, savory filling.

My kids are picky eaters, but they always devour this casserole without complaint. I think it’s because it’s just so satisfying – the combination of flavors and textures is really something special. And the best part is that it’s incredibly easy to make.

Just brown some ham, cook up some hashbrowns, mix everything together with some canned condensed cream of mushroom soup and shredded cheddar cheese, and bake until it’s hot and bubbly. It’s the perfect recipe for a weeknight dinner or a special occasion like holidays or potlucks. Plus, it’s relatively healthy compared to other casseroles I’ve made over the years.

The hashbrowns add fiber and crunch, while the ham provides protein. And let’s be real – who doesn’t love a good excuse to use up leftover ham? I like to serve this casserole with some steamed vegetables or a side salad for a well-rounded meal.

It’s also great as a brunch dish – just add some scrambled eggs or sausage on top for added protein.

Ham and Hashbrown Casserole

4.7 from 1084 votes

This hearty ham and hashbrown casserole combines tender potatoes, savory ham, and a creamy cheese sauce for a comforting meal. It is perfect for breakfast, brunch, or a quick weeknight dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

1 (30 oz) package frozen shredded hashbrowns, thawed
2 cups diced cooked ham
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 (10.5 oz) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup crushed corn flakes cereal
2 tablespoons melted butter

👨‍🍳Directions

1Preheat the oven to 375°F.
2Grease a 9×13 inch baking dish with nonstick spray or butter to prevent sticking.
3In a large mixing bowl, combine the thawed hashbrowns, diced ham, shredded cheddar cheese, mozzarella cheese, chopped onion, and green bell pepper.
4Stir until all ingredients are evenly distributed.
5In a separate small bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and black pepper until smooth.
6Pour this mixture over the hashbrown mixture and stir until everything is well coated.
7Transfer the mixture into the prepared baking dish and spread it into an even layer.
8In a small bowl, mix the crushed corn flakes with melted butter, then sprinkle evenly over the top of the casserole.
9Bake uncovered for 40 to 45 minutes, until the casserole is hot and bubbly and the topping is golden brown.
10Let it rest for 5 minutes before serving to allow the casserole to set.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Small bowl
Measuring cups and spoons
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For a lighter version, use reduced-fat cheese and sour cream. You can substitute cream of chicken soup for the mushroom soup if preferred. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Ham and Hashbrown Casserole Works

This ham and hashbrown casserole is always a good idea for any occasion because it is easy to make and feeds a crowd without a lot of work. I love that I can prep it ahead and just pop it in the oven when everyone is ready to eat.

For storage let the casserole cool completely then cover it tightly with foil or plastic wrap and keep it in the fridge for up to 4 days. To reheat you can warm individual portions in the microwave for about 2 minutes or reheat the whole dish in a 350 degree oven for 15 to 20 minutes.

If you have leftovers you can also freeze the casserole for up to 3 months just thaw it overnight in the fridge before reheating. When I serve it I like to pair it with a fresh green salad or some roasted vegetables to balance out the richness.

It also works great for brunch with a side of fruit or a simple tomato soup. This recipe has become a staple in my home and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Ham and Hashbrown Casserole

Q1: What type of ham should I use in this recipe?

This recipe works best with a boneless ham steak or diced cooked ham. You can also use leftover roasted ham if you have some on hand.

Q2: Can I make this recipe ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance and store it in the fridge until you’re ready to bake it.

Q3: How do I keep the hashbrowns from getting soggy?

Make sure to squeeze out as much moisture as possible from the grated potatoes before adding them to the casserole mixture.

Q4: Can I substitute other vegetables for the hashbrowns?

Sliced or diced carrots or zucchini would work well in place of the hashbrowns.

Q5: Is this recipe suitable for low-carb diets?

No, this recipe is not low-carb due to the presence of hashbrowns and condensed cream of mushroom soup.

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