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Cheesy Ham and Hash Brown Casserole

This casserole is everything you love about breakfast in one dish. See more

READY IN 1¼ hrs

Cheesy Ham and Hash Brown Casserole

Read Reviews (1245)

"I mostly use this as a breakfast casserole, but it's great anytime. May be served with or without diced ham. Quick and easy to make, not to mention delicious!" — POOBOO

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Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup

1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

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Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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There are so many awesome reviews of this recipe that you may never even bother to read mine but . . . we have this at EVERY single family gathering. We have to plan the rest of the food around this recipe because the entire extended family insists upon this particular recipe. Others have brought different versions but they just don't cut it with the "fam." You cannot go wrong if you try this recipe. Don't subsitute cream of chicken or celery soup for the cream of potato. It's a key ingredient and worth the trip to the market to get it if you don't have it on hand.

—bmatheson

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Most Helpful Critical Review

Oct 29, 2011

I may get kicked to the curb for saying this, but it was ok. I was a little surprised that there were no eggs in a breakfast casserole! It was good though, just not fantastic.

—3RDTIMESACHARM

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1,660 Ratings

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Dec 12, 2003

This is a wonderful casserole. The first time I made this dish my boyfriend thought it was too rich. He decided to give it one more try. I made it this past weekend. He loved it. Instead of using the sharp cheddar, I used medium cheddar. I also added 1/4c red bell peppers, 1/4c green bell peppers, and 1/4c onions, and 1/4c mushrooms. Also after I serve this onto a plate, I grate some fresh parmesean cheese to give it a little kick. The peppers added such a wonderful flavor to this dish. This is going to be a favorite for a long time. Enjoy. Thank you Melissa!

—MISSYMOO12

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Aug 25, 2005

I followed the recipe precisely, and this was yummy. I did cover loosely with foil after about 20 minutes when it looked like the edges were browning too early, but next time I'm just going to let it go. I didn't think a cup of ham would be enough or that this would actually serve 12, but it was just right. I used diced hash browns instead of the shreds, and shredded parmesan from a bag instead of the shaker can. Next time I might throw in some chopped jalapenos or green chiles for more zip -- bacon crumbles would be good too -- and the earlier reviewer's breakfast burrito idea for leftovers also sounds fabulous! This was super-easy to make up the night before. Thanks!

—Molly

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Mar 19, 2007

I made this for a church group and got rave reviews, and many recipe requests. I agreed with other reviewers that it was very salty, if you can use any low sodium ingredients do so. To the reviewer whose results were soupy, I wonder if you might have used ready to serve, rather than condensed soup. Thanks for sharing this recipe! This is an addition to my original review. I recently made this again, I omitted the Parmesan cheese, instead topping it with an additional handful of cheddar. This eliminated the salt problem! Wonderful stuff, try it you will be pleased!

—Chris S

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Apr 14, 2003

I have made Hashbrown Casserole for many years and I have never had a recipe this good! I made it for twenty one employees for a meeting we had and it was a hit! I wouldn't change a thing in this recipe and this is going to me my main one I use from now on.

—JENNESUE

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May 17, 2003

For my son's First Holy Communion I had the whole family over for brunch after Church. Everyone raved about this recipe and I had to give the recipe to several people, I did make some changes that came out wonderful. I used 1 can of cheddar cheese soup and 1 can of potato soup, I also added bacon and used Oreda potatos O'brien, I can't tell you enough how easy and tasty this recipe is.

—DIANE73162

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May 22, 2003

Oh this is good!!! I added green onions and salt and pepper because I can't live without those things in my hashbrowns but even without those this is a great recipe. I took it to my mother's group brunch and while we were cleaning up women were eating the last little bits with their fingers. It was pretty funny. This recipe is also very easy to throw together and I love it with the potato soup instead of cream of chicken which is a variation I have tried in the past. This one is definitely a keeper.

—SHABRACH

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Nutrition

Calories
399 kcal
20%

Carbohydrates
29.3 g
9%

Cholesterol
47 mg
16%

Fat
26.4 g
41%

Fiber
2.3 g
9%

Protein
12.9 g
26%

Sodium
639 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Ham and Hash Brown Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 399
** Calories from Fat: 238

% Daily Value *
** Total Fat 26.4g 41 %
** Saturated Fat 14.4g 72 %
** Cholesterol 47mg 16 %
** Sodium 639mg 26 %
** Potassium 411mg 12 %
** Total Carbohydrates 29.3g 9 %
** Dietary Fiber 2.3g 9 %
** Protein 12.9g 26 %
** Sugars 0.7g
** Vitamin A 10 %
** Vitamin C 8 %
** Calcium 38 %
** Iron 15 %
** Thiamin 11 %
** Niacin 30 %
** Vitamin B6 7 %
** Magnesium 9 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.