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This cheesy ham and potato casserole is perfect for busy weeknights potlucks or whenever you need classic comfort food that makes everyone rush to the dinner table. The rich creamy texture and touch of smoky ham make it a longtime favorite in my home no matter the season.
I made this after Easter the first time when ham leftovers were filling the fridge and now it is a post holiday tradition everyone looks forward to eating
Ingredients
- Frozen hash browns: look for the cubes not the shreds for the best texture and make sure the pieces are not clumped together
- Cream of chicken soup: brings creamy consistency and savory depth choose a high quality or low sodium version for better taste
- Sour cream: adds tanginess and keeps the casserole from drying out select full fat for the richest result
- Butter, melted: enhances flavor and creates a golden top try using real butter for best color and taste
- Shredded sharp cheddar cheese: provides oozy cheesiness and bold flavor grating your own means better melt and less clumping
- Small onion, diced: gives a touch of sweetness and builds the base make sure it is fresh and not sprouting
- Diced ham: adds protein and saltiness use thick cut or spiral ham for meaty bites
- Salt and pepper to taste: adjust at the end since ham and cheese both add saltiness
Instructions
- Preheat and Prepare:
- Set your oven to 375°F and lightly grease a standard 9 by 13 inch baking dish so nothing sticks and cleanup is quick
- Mix the Filling:
- In a large mixing bowl combine the frozen hash browns breaking up any icy clumps with the can of cream of chicken soup the cup of sour cream melted butter sharp cheddar cheese diced onion and diced ham Stir everything until the potatoes are moistened and the mixture looks even Salt and pepper to taste at this stage helps the flavors blend well
- Assemble in the Dish:
- Shift the potato mixture into your prepared baking dish smoothing it out so it fills all corners and is level on top This keeps baking uniform and helps the cheese form a perfect crust
- Bake:
- Place the dish uncovered in your oven and bake for thirty five to forty minutes Check at thirty five for a golden top and bubbling edges which means the center has cooked through Let cool briefly once out of the oven so the casserole sets for scooping
- Serve:
- Spoon generous helpings onto plates and if you like sprinkle with chopped fresh chives for color and a gentle onion bite Letting it rest for five minutes makes serving easier
When I was growing up my mom used extra sharp cheddar for a bold kick and now whenever I smell this baking in the oven it takes me right back to chilly Sundays around our kitchen table This recipe always gets the biggest smiles from my family at reunions
Storage Tips
Store leftovers tightly covered in the refrigerator for up to four days Reheat portions in the microwave covering the dish to keep moisture from escaping For longer storage freeze in individual containers and bake or microwave from frozen until hot Make sure to let the casserole cool before wrapping it up to keep the top layer from getting soggy
Ingredient Substitutions
Swap in cooked turkey or rotisserie chicken if you are out of ham Monterey Jack or mozzarella can stand in for cheddar if you want a melty milder result In a pinch Greek yogurt works instead of sour cream for a lightened up version This recipe is forgiving and a good way to clean out the fridge with odds and ends
Serving Suggestions
Serve this casserole with a crisp green salad or roasted veggies to balance the richness I love adding steamed broccoli or peas on the side For brunch pair with a light fruit salad and fresh coffee My kids sometimes request a drizzle of hot sauce on top for a zesty kick
Cultural and Historical Context
Ham and potato casseroles have roots in traditional American potlucks and church gatherings They are beloved in the Midwest and South for their heartiness and flexibility Hash brown casseroles gained popularity in the nineteen sixties when quick and easy meals became household staples Holiday leftovers often inspired creative ways to use up ham which became the center of many favorite casseroles like this one
Seasonal Adaptations
Use fresh chives in spring for a bright flavor twist Add a handful of blanched asparagus or peas in early summer for color and crunch Layer in sautéed mushrooms or roasted peppers for a fall and winter spin
Success Stories
Every winter my neighbor hosts a holiday brunch and this is always the first dish to disappear One friend doubled the recipe for a ski trip and said it was the warmest hit after a day on the slopes I have even brought it to school events where teachers asked for the recipe after just one bite
Freezer Meal Conversion
Assemble everything up to the baking step and cover well with foil or plastic wrap Freeze for up to two months Thaw in the fridge overnight before baking or bake straight from frozen adding ten to fifteen minutes to the total time Make sure the center is piping hot before serving
This is hands down one of those recipes that gets better the next day Enjoy your cheesy ham and potato casserole and do not be afraid to put your own spin on it
Recipe FAQs
- → What type of ham is best for this casserole?
Diced cooked ham, such as leftover holiday ham or thick-sliced deli ham, works well and adds robust flavor.
- → Can I use fresh potatoes instead of frozen hash browns?
Yes, peel and shred fresh potatoes, then soak and dry before using to prevent excess moisture.
- → Is there a substitute for cream of chicken soup?
Cream of mushroom or cream of celery soups offer similar creaminess and can be used as alternatives.
- → How can I make this casserole ahead of time?
Assemble ingredients, cover, and refrigerate up to 24 hours. Bake when ready to serve, adding a few extra minutes if cold.
- → What cheeses work best for this dish?
Sharp cheddar melts well and provides bold flavor, but Monterey Jack or Colby can be added for variety.
- → Should the casserole be covered when baking?
Bake uncovered to allow the casserole top to become bubbly and golden, enhancing texture and flavor.