Ham and Hash Brown Casserole
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
Hash brown Casserole with Ham is full of cheese and a delicious creamy potato base. Perfect for breakfast, you will love how many this easy-to-make casserole serves, and everyone will enjoy every bite in the morning!
Cheesy Hash Brown Casserole with Ham
This hash brown casserole with ham makes a perfect breakfast! Great to make on holiday mornings (or after a holiday with leftover ham pieces!), this breakfast casserole is simply a base of hash brown potatoes, creamy potato soup, and sour cream, with melty hot cheese and diced-up ham. Just YUM!! If you are looking for more of a side dish take for meals, try this broccoli ham casserole recipe or varying recipe for ham and potato casserole instead.
Ingredients
- frozen hash browns
- ham
- condensed cream of potato soup
- sour cream
- shredded cheddar cheese
How to make Ham & Hashbrown Casserole.
Preheat oven to 375 and grease a 2.5-quart casserole dish (typically a 13 x 9 pan) with nonstick cooking spray and set aside.
In a large mixing bowl, add frozen hash browns, diced ham, soup, sour cream, and 1 cup of cheddar cheese. Mix well to evenly coat everything in the bowl. Pour hashbrowns into the prepared pan and spread evenly.
Top your potatoes with the remaining shredded cheese (because you can never have too much cheese)!
Bake ham and hash brown casserole, uncovered, for 45-55 minutes or until the center is hot and the cheese is melted.
Serve immediately while still hot. Serves 8
Substituting Cream of Potato Soup
This recipe is really forgiving. While it will change up the flavor, you can substitute cream of potato with cream of chicken or cream of cheddar soup in a pinch.
Will the Hash Browns Crisp up?
No, the bottom base of hash browns acts as potatoes and is not the same as skillet-fried hash browns, which crisp up in oil.
Can you prep Ham and Hash brown Casserole the night before?
You can, but it’s best to fully defrost your hash browns to eliminate any extra water in the mixture. Drain any excess and then proceed in preparation as normal. Keep the casserole dish covered and cold.
Breakfast Casseroles
One thing I really took advantage of this year was breakfast casseroles. They can be salty with lots of cheese or sweet and take no time at all to make. But what I really love is filling hearty casseroles, and hash browns are SO good as a perfect base to keep you full all morning long!
Tater Tot Breakfast Casserole – Breakfast Casserole with a full layer of tater tots, breakfast pork sausage, eggs, and cheddar cheese will help you get the day started off right! The recipe is perfect for holidays and make-ahead mornings with quick assembly.
Amish Breakfast Casserole – Amish breakfast casserole is a mouthwatering cheesy casserole made with shredded cheese, dense cottage cheese, and bacon – a perfect large-volume breakfast casserole to feed a potluck or to serve on busy holiday mornings.
Cracker Barrel Copycat Casserole – Cracker Barrel Hash brown Casserole, yum!! This copycat recipe tastes JUST LIKE Cracker Barrel’s infamous breakfast side dish casserole and is perfect for feeding the whole crowd.
Sausage Hash Brown Breakfast Casserole – Sausage Hash Brown Breakfast Casserole is a filling, hearty and delicious way to start off your morning! Once you taste the combined flavors of this awesome morning bake, you will never want to skip breakfast again
Ham and Hashbrown Casserole
Ingredients
- 1 package frozen hash browns 16. oz
- 1 cup ham diced
- 1 can 10.75 oz. condensed cream of potato soup)
- 1 container sour cream 8 oz.
- 1 cup shredded cheddar cheese + more for topping
Instructions
- Preheat oven to 375 and grease a 2.5 quart casserole dish with nonstick cooking spray and set aside.
- In a large bowl, add hash browns, diced ham, cream of potato soup, sour cream and 1 cup cheddar cheese.
- Mix well to evenly coat.
- Pour ham and hash browns into prepared pan and spread evenly.
- Top casserole with remaining cheese.
- Bake ham hash brown casserole, uncovered, for 45-55 minutes or until center is hot and cheese is melted.
- Serve immediately while hot and bubbly.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
Hello, can I substitute cream of celery if I don’t have cream of potato? Let me know, thank you!
Lisa, you can substitute cream soups 1 for 1 in this case, but it will change the flavor. The texture will be the same and it will cook however. As long as you enjoy cream of celery, it should be fine. I just have honestly never tried it.
Hello. Can I freeze this recipe before baking it? Would like to have a casserole in the freezer on hand.
I have actually never frozen this particular recipe before, but in general shouldnt have an issue. I would wait till ready to bake to add the cheese topping and you may need to extend cooking just a tad longer to account for the extra cold from the freezer.
Trisha
I used cheesy broccoli soup and it was good
Made this, cubed russet potatoes, Gouda cheese, really good !
Can i add Scrambled eggs to it
I dont see why not!
I used frozen potatoes O’Brian and cream of chicken, it turned out great.
I doubled the recipe (made exactly the way the recipe is listed) but I used four table spoons of Camp Seasoning and mixed that in. DELICIOUS!!!!
https://www.kitterytradingpost.com/camping-travel/coolers-camp-kitchen-supplies/camping-food/camp-mix-spud-fixin%C2%92-seasoning-27200.html
Thanks for the suggestion 🙂
Can I use Cream of Cheddar soup instead of Cream of Potato soup ?
Jane, I dont see why not. It will change the flavor but should act the same as far as texture.
I made this last year for my hubby when he went ice fishing. I put all the ingredients together and froze it. They thawed it out and cooked it up on a stove top and turned out great. I am making it again for them this year and I am going to use sausage instead of ham.
Yum
So easy and delicious! I sautéed some mushrooms and sweet onions and added them to the mixture just because I had them, but it would’ve been great without. Very forgiving recipe as far as the amount of hash browns to add. Will make again!
Made this for my family and they loved it. I have a very picky eater who said it was absolutely delicious. It has been put in our regular meal rotation per request of my entire family. Great for breakfast or dinner. If we have leftovers it’s even very good reheated. We love this recipe.
This recipe was excellent! I used southern (cubed) hash browns instead of shredded, cubed up a ham slice, and used 2 cans of potato soup, a cup of sour cream and an 8 oz. Bag of extra sharp cheddar. Baked an hour at 375.
I make this recipe all the time and my family loves it. Sometimes I substitute breakfast sausage in place of the ham and either way, it is always a winner! Thank you for the recipe.
Easy to make and delicious!
Love this dish. But now I’m on a low sodium diet. Looking at your nutrition facts….a serving size is only 1 gram?!
Bc its part of the recipe card and its automating it. I always encourage you to put the recipe in whatever app you use.
– as listed “Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.”