"Creamy, easy, and so very tasty, this casserole can be made ahead of time and can be changed depending on the cheese and veggies used. It's great for a brunch, lunch, or easy dinner and a great way to use up leftover ham." — The Baking Bookworm
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green bell pepper, chopped
frozen shredded hash brown potatoes, thawed
diced cooked ham
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese, divided
grated Parmesan cheese, divided
I must admit, I thought the lone 2 star rating (without a review) was a fluke. I've made many breakfast casseroles like this before and they've all been delicious. However, this is missing two key ingredients: butter and salt. It took everything in me not to add them when I was prepping this, but decided to follow the recipe since I'd be the first "real" review. I wish I'd added them... I made this the night before and chose to forgo sauteing the veggies for a few reasons: I'm lazy, we like veggies w/a bit of a crisp, and they cook just fine IN the casserole. Other than that, I followed the recipe, though I did halve it for the two of us (and froze the remainder of the potatoes and cream of chicken soup together for another future half). I took a small portion, and did not finish it. It tastes strongly of cream of chicken soup, which is not a pleasant flavor (most of the other recipes I've made call for the soup, too, and I've never noticed it as prominently). If you add 1/2C butter and 1 tsp of salt, this would be at least 4 stars. THANKS for the recipe; I'm sorry it wasn't our cup o' tea.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Ham 'n' Hash Brown Casserole
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 436
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