When comfort food calls, this loaded cheesy ham and hash brown casserole answers with a warm, satisfying embrace. It’s the kind of dish that transforms leftover ham and frozen hash browns into something truly magical, all wrapped in a blanket of melted cheese.
Perfect for busy weeknights or lazy weekend brunches, this casserole combines crispy potatoes, smoky ham, and gooey cheese in every hearty bite. It’s a crowd-pleasing dish that feels like a hug from grandma’s kitchen.
Why You’ll Love This
- Uses convenient frozen hash browns – no potato peeling required
- Great way to use up leftover holiday ham
- Prep takes just 10 minutes before popping in the oven
- Makes excellent leftovers for breakfast or lunch
- Customizable with your favorite cheese combinations
Ingredients
- 1 30-ounce bag frozen shredded hash browns, thawed
- 2 cups cooked ham diced
- 2 cups shredded sharp cheddar cheese divided
- 1 cup sour cream
- 1 10.5-ounce can cream of chicken soup
- ½ cup milk
- ¼ cup unsalted butter melted
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ½ cup chopped green onions optional
- Optional toppings: pinch of paprika extra cheese, or crushed buttery crackers for a crunchy top
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Mix the creamy base. In a large bowl, combine sour cream, cream of chicken soup, milk, melted butter, onion powder, garlic powder, salt, and pepper. Stir until smooth.
- Add the filling. Fold in the thawed hash browns, diced ham, and 1½ cups of cheddar cheese. Stir gently until everything is evenly coated.
- Layer and top. Spread the mixture into the prepared baking dish. Sprinkle the remaining cheese evenly over the top. If desired, add paprika or crushed crackers for crunch.
- Bake uncovered for 45–50 minutes, until golden and bubbling around the edges. The center should be hot and set.
- Rest and serve. Remove from the oven and let rest 10 minutes before serving. Garnish with green onions for a fresh finish.
Tips & Variations
- Swap ham for cooked bacon or shredded chicken
- Add diced bell peppers or mushrooms for extra vegetables
- Try different cheese combinations like Swiss and Gruyere
- Make ahead and refrigerate overnight before baking
- Crush potato chips on top for extra crunch
Serving Suggestions
Serve this hearty casserole with a fresh green salad or steamed broccoli to balance the richness. For brunch, pair it with fresh fruit and warm biscuits. A dollop of extra sour cream and chopped chives on top adds a perfect finishing touch.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- Casserole is done when edges are golden and center is hot throughout
- Let rest 5-10 minutes before serving for easier portioning
FAQs
- Can I use fresh potatoes instead of frozen hash browns?
Yes, but shred them yourself and squeeze out excess moisture first. - Can this be frozen?
Yes, wrap tightly and freeze unbaked for up to 3 months. Thaw overnight before baking. - What can I substitute for cream of chicken soup?
Use cream of mushroom or celery soup, or make a basic white sauce from scratch. - Can I make this vegetarian?
Skip the ham and use vegetable soup instead of chicken soup. Add extra vegetables for bulk.
Servings4
Prep15 min
Cook50 min
Calories—
Ingredients
- 1 30-ounce bag frozen shredded hash browns, thawed
- 2 cups cooked ham diced
- 2 cups shredded sharp cheddar cheese divided
- 1 cup sour cream
- 1 10.5-ounce can cream of chicken soup
- ½ cup milk
- ¼ cup unsalted butter melted
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ½ cup chopped green onions optional
- Optional toppings: pinch of paprika extra cheese, or crushed buttery crackers for a crunchy top
Steps
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Mix the creamy base. In a large bowl, combine sour cream, cream of chicken soup, milk, melted butter, onion powder, garlic powder, salt, and pepper. Stir until smooth.
- Add the filling. Fold in the thawed hash browns, diced ham, and 1½ cups of cheddar cheese. Stir gently until everything is evenly coated.
- Layer and top. Spread the mixture into the prepared baking dish. Sprinkle the remaining cheese evenly over the top. If desired, add paprika or crushed crackers for crunch.
- Bake uncovered for 45–50 minutes, until golden and bubbling around the edges. The center should be hot and set.
- Rest and serve. Remove from the oven and let rest 10 minutes before serving. Garnish with green onions for a fresh finish.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- Casserole is done when edges are golden and center is hot throughout
- Let rest 5-10 minutes before serving for easier portioning
