Cheesy Ham and Hash Brown Casserole Recipe - Allrecipes.com
Cheesy Ham and Hash Brown Casserole Recipe
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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 hrs

Cheesy Ham and Hash Brown Casserole

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2006

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.

 
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.

 
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!

 
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!

 
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!

 
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.

 
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.

 
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.

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 761 mg
  • 30%

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

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