This cheesy potato and ham casserole is an great way to use baked ham leftovers and combines a few kitchen staples for an easy dinner. Cheesy and creamy, this casserole is very filling. It could definitely be a meal. I was looking for a one-dish meal on a rainy day and came up with this twist on the hashbrown casserole. It was a hit with my family. If you would like a crunch, you could add a topping. I usually end up adding some extra cheese on top, since we like the ooey-gooey factor at my house.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Casseroles Yield: 6 Servings
Ingredients :
- 1 can(s) cream of chicken soup (10.5 ounces)
- 1 can(s) cream of mushroom soup (10.5 ounces)
- 8 ounce(s) sour cream
- 2 pound(s) diced hash brown potatoes
- frozen
- 2 1/4 cup(s) shredded cheddar cheese
- divided
- 1 tablespoon(s) minced onion
- 1 teaspoon(s) black pepper
- 1 cup(s) diced ham
Intructions :
- Preheat the oven to 350 degrees F. Combine soups and sour cream. Set aside.
- Mix the potatoes
- 2 cups of the cheddar cheese
- the onion
- and black pepper in a large bowl.
- Add the potato mixture and ham to the soup mixture. Mix well. It may seem dry
- but it will cook up nicely without any added liquid.
- Pour into a buttered casserole dish.
- Bake uncovered for 45 minutes.
- Sprinkle the remaining 1/4 cup of shredded cheese over the top or use the topping of your choosing.
- Bake for an additional 10 minutes
- or until cheese is melted.
Rated 5/5 based on 75 Reviews
Keyword : recipe-American-Casseroles-Bake