Ham and Cheese Hash Brown Casserole – only 6 ingredients!! Hash browns, ham, parmesan cheese, cheddar cheese, cream of potato soup, and sour cream. YUM! He took one bite and couldn’t stop raving out this casserole!! Can make ahead of time and refrigerate or freeze for later. A new favorite in our house!
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Pin This RecipeHam and Cheese Hash Brown Casserole is a new favorite in our house. I made this for lunch. Chicken Legs took one bite and said “Hey! This is really good!”. He could not stop eating this! I can see why, it is crazy good! Hash browns, ham, parmesan cheese, cheddar cheese, cream of potato soup, and sour cream. YUM!
This casserole is different from our usual potato casseroles because it uses Cream of Potato soup instead of Cream of Chicken soup. It made the casserole super creamy and delicious! I used freshly grated parmesan cheese, but you can certainly use the canned grated cheese if that is what you have in the fridge.
This casserole can be made ahead of time and refrigerated or frozen for later. This is great for breakfast, lunch or dinner. You can omit the ham if you want to serve this as a side dish. I like to split the casserole into two foil pans and bake one now and freeze one for later.
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Ham and Cheese Hash Brown Casserole
Ingredients:
- 1 (32-oz) package frozen hash brown potatoes
- 1 pound cooked diced ham
- 2 (10.5-oz) cans Cream of Potato soup
- 1 (16-oz) container sour cream
- 2 cups shredded cheddar cheese
- 1½ cups grated Parmesan cheese
Instructions:
- Preheat oven to 375ºF. Lightly grease a 9×13 inch baking dish with cooking spray.
- In a large bowl, mix together hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. Spread into prepared pan. Sprinkle with Parmesan cheese.
- Bake uncovered 1 hour , or until bubbly and lightly brown.
Notes:
Steph
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Made this tonight, family loved it! This recipe is definitely a keeper! ^-^ Thank you so much for sharing!!
If I don’t have cream of potato would you use cream of chicken or mushroom?
I used one of each and it was amazing!!
I would add green onion & put crushed cornflakes on top
Sounds good
Made this last night, never seen my daughter go for seconds and ask if any leftovers this morning! Will make this again and again! Finally a recipe everyone likes! Thank you!
That is AWESOME!!! SO glad it was a hit!
Can you make it with raw potatoes and if so, does it change cooking time or other ingredients?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I make this but used cream of chicken soup. LOL
could you make this easier for me , 4 and 5 people , how much of each ingredient ? 1/2 cup , 1 cup ect , not 0.5 or 0.4 ………….thx
You could cut each ingredient in half and bake in a 9-inch square baking dish
Wait, but it doesn’t say to thaw the hashbrowns first, they would be too hard if not right?
I don’t thaw them, but you can if you want.
I thaw them in the frig. Makes it easier to stir up and still same amount of baking time. I do for an hour or a little more depending on how brown I want it.
I made this for the first time last night. I wasn’t to totally sure about it. My family and I are not to keen in frozen potato products. But OMG! It was delicious. There was nothing left and we always seem to have leftovers. Thank you so very much for sharing this recipe. I will definitely be cooking this again.
would it work without the sour cream?
I have only made it as written.
I make this all the time without sour cream and have no problem.
Was good but I substituted the cream potato soup with cream of celery and cream of broccoli and cheese
This is a great way to put leftover ham to use! I made this last night and find it to be a substantial meal. I’m not such a huge lover of cheese, though – and especially with the sour cream, the dish comes out very rich. I wonder what it would be like to cut back on the cheese some. Might try that the next time.
Can this be made in crockpot for how many hours
Thanks
I added eggs and took a shot… it turned out amazing!! I had to add an additional 20-25 more minutes for the eggs to get done but my husband and I both loved it.
I mixed up 8 eggs in a bowl then added it on top of the hash brown casserole and since it was already quite full in the casserole dish, I moved some of it around and let some of the eggs go down into the places where I moved the casserole. I then, flattened it back out and baked it as you directed and was very pleased. Very good recipe and instead of using cream of potato, I realized last minute I didn’t have everything I needed so I substituted cream of potato with a can of the same size of cream of mushroom and cream of chicken and I used cheddar and mozzarella. I was out of the parmesan.
Thanks for sharing! I’m going to try it.
Can you add eggs?
I tried to look at the other comments, but they wouldn’t pop up. Thank you for sharing this recipe!
Can you prepare ahead of time and refrigerate overnight?
Absolutely