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.
This casserole is great for breakfast, lunch, or dinner. We serve this with some green beans or broccoli and some biscuits. Here are a few of our favorite recipes from the blog that go great with this easy casserole:
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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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Can this be frozen after baking, it’s just the two of us
Yes
Used 2 bags of the Shredded Simply Potatoes , subbed cream of celery for one of the potato soups. Really delicious! Made a bunch, was very filling and is the perfect way to use up that extra ham in freezer from Easter.
Has anyone tried this in a crockpot?
Lana, I made a similar recipe without ham, and not Steph’s, from Pinterest in my 6 quart crockpot. It was a huge, embarrassing fail and I will never cook it that way again. The potatoes didn’t cook evenly; cooking it for so long, the potatoes soaked up the all liquid; it tasted very dry; some potatoes were mush, others hard; there were cold spots; even though I sprayed the pot with oil, there were burnt areas on the bottom that made cleaning a pain; and the cheese didn’t mix in well, so clumps of cheese. I advise not cooking this in a crockpot.
Now, Steph’s recipe is my go-to for making a one-pan, hash brown meal. The ham really adds a jump to a hash brown casserole and the prep time is minimal. I have added frozen peas, broccoli, or corn and also, raw diced carrots, just to get those veggies on the plates. Stick with this recipe and you will be making it all the time.
This was great. So easy to put together and it made such a big amount for our little group of three that I took half and froze that for another time. Great way to use the extra ham we had from our family get together earlier this week!
I’ve made this several times and it’s fantastic!
Do the hash browns have to be frozen?
I made this a few days ago for the first time. It is delicious. The only problem I had was the shredded Parmesan cheese started to get burnt before casserole was done. Any ideas on that? Should I cover when the cheese starts to burn?
Yes. I would cover the dish if it starts to get overly brown.
It is grated parmesan vs shredded.
Either is fine – it would be a personal preference
Thank you, I was wondering which to use.
Our Christmas Eve dinner theme this year was Breakfast for Dinner, so this recipe was one of my contributions. It was so easy to put together (the day before!) and transport over the river and thru the woods, and it was a HUGE hit. Everyone loved it. I used one can cream of mushroom and 1 can cream of chicken soup instead of the potato soup. Will definitely be making this again.
Delish!!! Used baked potato soup from local grocery store. Definitely a hit!
This was excellent. Only 2 of us, so cut recipe in half. Makes a lot!
Would be good side dish for brunch.
Husband had 2 helpings and he doesn’t do that much.
Made it as written, just cut in half.
Green chili might be a good add in, also from NM and yes, we do green chili in a lot of things!
Thank you!
I thaw the hash browns in the refrigerator and right before making the casserole, I microwave the hash browns for 3 minutes on high. It helps speed up the baking.
Wife sent me this recipe, and the ratings sure make me want to make it, so i will. My recipe policy is to make the Exact recipe first and then make one adjustment at a time.
Ina Garten has a ham casserole recipe that ive made, but the potatoes Never get done. Unfortunately, inas recipes are never Quickand easy
It’s been two years, but if you get this, or if anyone else needs the tip, pre-cook the potatoes. Slice them and boil them. Not all the way cooked, but most of the way. Afterward, rinse them in cold water before adding them to your recipe and baking them. I started doing this when I make homemade au gratin potatoes, which makes a HUGE difference.
I’ve made this probably a dozen times now. I usually use potatoes O’Brien and instead of 2 cans of cream of potato I typically use one and a cream of celery. I have also used a cream of onion or a cheddar cheese soup and it’s delish no matter what! Definitely a keeper. So easy to put together and my family loves it. Thank you!
This is so good. I made the recipe exactly as written, and it is delicious!! This is the second time that I have made this casserole, and will be making it on a regular basis. Thank you
Have made this amazing casserole three times this week. Fixing to put it in the oven to share with our Sunday School class this morning.
Holy wow this was delicious!
I used a cheese blend from the store instead of just cheddar, and I’m solo so did half batch, But will DEFINITELY be making again.
Very rich and savory. Loved it!
Made this today and love it! Didnt have a full cup of sour cream but used greek yogurt to fill in the remainder of the 2 cups and it still tastes great!
I used Potato O”Brien hash browns…added an extra flavor with the onions and peppers.