Ham and Cheesy Potato Casserole is an easy and comforting meal. Layers of creamy hashbrowns, ham, and cheese topped with crunchy cornflakes. A great way to use up leftover ham during the holidays and can be enjoyed for breakfast or dinner!
I am sharing a family recipe my mom usually makes after the holidays. It is a family favorite! Ham and cheese hash brown casserole is perfect after holidays like Christmas and Easter to use up leftover ham. A creamy hashbrown mixture layered with ham and cheese with a buttery, crunchy cornflake topping. Such a comforting and satisfying meal. What I love about this dish is it can be served as either breakfast or dinner and feeds a crowd!
Ingredients for Ham and Cheesy Potato Casserole
How to Make Ham and Cheesy Hash Brown Casserole
- In a large bowl, mix sour cream, cream of celery soup, milk, and black pepper. Add hash browns and stir to mix well.
- Layer half of the hash brown mixture into the baking dish pressing down to form an even layer. Sprinkle on half of the cubed ham and half of the shredded cheese. Layer on the remaining hashbrown mixture, ham, and cheese.
- Drizzle melted butter over the crushed cornflakes and toss to combine. Sprinkle over the top of the potato mixture.
- Bake for 55-60 minutes until the top is golden and the edges are bubbly. Let cool slightly before serving.
Is the Recipe Gluten-Free?
To make the recipe gluten-free just make sure you use a gluten-free condensed soup mix.
Do I Have to Thaw Frozen Hash Browns for Casserole?
Yes, for best results thaw hash browns slightly before baking. This makes the hash browns easier to work with and they won’t take as long to bake.
Can This Recipe be Made Ahead?
Yes, make the hash brown, ham, and cheese layers cover and refrigerate leaving off the crunchy cornflake topping. When you are ready to bake, get the casserole out and sprinkle on the cornflake topping. Then bake as directed.
Tips/Variations
- Thaw hash browns slightly before baking.
- Leave off ham for a yummy side dish.
- Add vegetables.
- Substitute cream of celery soup for any condensed soup. I recommend cream of potato or cream of chicken soup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing Hash Brown Casserole
You can freeze the casserole either baked or unbaked for up to 3 months.
Reheating
I suggest reheating in the oven or toaster oven at 350 degrees until heated through. This is the best method to keep the cornflake topping nice and crunchy.
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More Comforting Meals
Ham and Cheesy Potato Casserole
Equipment
- 9 by 13 baking dish
- large bowl
Ingredients
- ¼ cup butter cubed
- 12 ounces sour cream
- 1 can cream of celery or potato condensed soup or other "cream of" condensed soup mixture
- ½ cup milk
- ¼ tsp black pepper
- 30 ounces frozen, shredded hash browns thawed slightly
- 2 cups cooked ham cubed
- 2 cups shredded cheddar cheese
- 2 cups corn flakes crushed
- ¼ cup butter melted
Instructions
- Preheat oven to 375°F.Melt the butter in the microwave then pour it into the baking dish.
- In a large bowl, mix sour cream, cream of celery soup, milk, and black pepper. Add the hashbrowns and stir to mix well.
- Layer half of the hash brown mixture into the baking dish pressing down to form an even layer. Sprinkle on half of the cubed ham and shredded cheese. Layer on the remaining hash brown mixture, ham, and cheese.
- Drizzle melted butter over the crushed cornflakes and toss to combine. Sprinkle over the top of the potato mixture.Bake for 55-60 minutes until the top is golden and edges are bubbly. Let cool slightly before serving.
- Refrigerate leftovers for up to 5 days.
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