Tuesday, December 24, 2013

Cheesy Ham and Hash Brown Casserole

Good Christmas Eve, friends!  I hope you're all enjoying a lovely day with friends and family.

Here's one more ham dish if you're looking for a home for your leftovers.  I made it as a breakfast dish, but honestly, this would be a great lunch or dinner served with a green salad, or a fruit salad like I served with breakfast.

Be sure to cook the full hour and make sure the top is golden brown so you can get those crispy crusts.  But I would advise not to season the mixture with salt, as you will get plenty of sodium between the soup, cheese, and ham.  I did add some dried parsley and black pepper for a little pop of color.  I cut the recipe in half, baked in an 8x8 dish and it was more than enough for the two of us and four dogs!


1 (32 oz) package frozen hash brown potatoes
8 oz cooked, diced ham
2 (10.75 oz) cans condensed cream of potato soup
1 (16 oz) container sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups grated Parmesan cheese
dried parsley, shake in enough add some color, optional
black pepper, shake in enough to add some color and to taste, optional

Preheat oven to 375F.  Lightly grease a 9x13 baking dish.

In a large bowl, mix hash browns, ham, 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.  Let rest 5-10 minutes before serving.

Recipe Source: www.allrecipes.com

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