Ham and Cheesy Potato Casserole
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!
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Servings: 10
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.
Notes
Reheating leftovers- 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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