This Ham and Hash Brown Casserole is perfect as a main course or side dish, for brunch or dinner…trust me when I say, it’s wonderfully versatile! Made with frozen hash browns, it’s cheesy, creamy, and oh so delicious, plus perfect for making ahead when entertaining too!
Ham and Hash Brown Casserole is about as classic as it gets, a true dish that takes me back! When developing my own version of this cheesy casserole, I knew I had to reference my old MOPS (Mother of Preschoolers) cookbook. It’s a one of those timeless recipes and perfect for any potluck.
With my version, there’s no need to par-boil or peels to worry about and no eggs involved either. I skip the cornflake topping, but also give you all the details on how to add it too. This cheesy hash brown casserole makes minimal mess and bakes up nicely in one casserole dish. It’s sure to become a family favorite, and is one of those recipes I always have bookmarked to make the day after enjoying a holiday ham. Serve with Fruit Salad or Broccoli Salad for a meal that can’t go wrong!
Kathleen’s Tip: The biggest piece of advice when making this casserole is to thaw your hash browns before you bake! The best method is to put the bag in the fridge overnight.
If you are short on time, you can microwave in 30 to 60-second intervals, place the bag in cold water to thaw, or heat them over low heat in a skillet until warmed through (avoid letting them brown!).
Ingredients
- Frozen shredded hashbrowns: Make sure you thaw these in advance.
- Salted butter: Adds creaminess and so much rich flavor.
- Organic cream of mushroom soup: Responsible for that melt-in-your-mouth texture in every bite, you can also make it easily from scratch (see my recipe below)! You may of course use Campbell’s Cream of Mushroom, but taste before adding any additional salt or pepper. Or try cream of chicken soup or celery too!
- Onions: Gives a hint of sweet veggie flavor.
- Sour cream: The extra creamy factor, make sure you buy full-fat here.
- Sharp cheddar cheese: Grate this cheese from the block for ultimate meltiness. When they are pre-shredded, they have a powdery coating that prevents them from melting nicely.
- Diced ham: Adds smokiness and a hint of protein. A great way to use up any leftover ham too. Try cooked bacon, sausage, turkey sausage too!
- Chopped chives or green onions: A vibrant and fresh garnish with a hint of light onion flavor.
Get the full recipe in the recipe card below.
How to Make Ham and Hash Brown Casserole
Step 1: Mix the Hash Brown Mixture
Preheat the oven to 350 degrees F (175°C). Generously spray or butter a 9×13-inch baking dish and set aside.
Place the thawed hash browns in a large mixing bowl. In a microwave safe dish, melt 1 stick butter and pour ½ cup (1 stick) of the melted butter over the potatoes and toss until evenly coated.
In a separate large bowl, combine: Cream of mushroom soup, sour cream, diced ham, diced onions, shredded cheddar cheese (reserve ½ cup for sprinkling on top). Stir until everything is well combined and evenly mixed.
Pour the soup mixture over the buttered hash browns. Gently combine hash browns until evenly coated. Season lightly with salt and black pepper to taste.
Step 2: Assemble the Casserole
Spread the mixture in an even layer into the prepared baking dish. Melt remaining ½ stick (¼ cup) of butter, then drizzle the remaining melted butter evenly over the top. And then sprinkle reserved cheddar cheese (½ cup). Plenty of melted cheese yum!
Step 3: Bake and Serve
Place the dish in the preheated oven and bake uncovered for 90 minutes (1 ½ hours), until hot, bubbly, and lightly golden on top.
Remove from the oven and let rest for 10–15 minutes before serving. Garnish with chopped chives or green onions, if desired.
How to Make Your Own Cream of Mushroom Soup (optional)
- 3 tablespoons of butter
- 8 ounces white button mushrooms, trimmed and diced (or your favorite mushrooms)
- ¾ cup chicken broth
- ¼ cup all-purpose flour, or swap for gluten-free AP flour
- 1 teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¾ cup half and half
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
In a saucepan over medium-high heat, melt butter until foaming. Add sliced mushrooms and cook until they have released their liquid about 5-6 minutes.
Stir in flour and cook, stirring occasionally for 1-2 minutes. Slowly whisk in the chicken broth and return to a simmer.
Slowly add the half and half and the seasonings (garlic, onion powder, salt and pepper). Simmer until thickened and slightly reduced, about 4 minutes. Adjust seasonings as needed.
This recipe makes about 2 cups, 16 ounces, which is a can’s worth!
Use your favorite mushrooms here, or if your family doesn’t like mushrooms, use celery or skip it altogether. Hint: Chop the mushrooms nice and small and they will never notice them in this dish!
Expert Tips
- Don’t forget to thaw your hash browns! This is SO crucial or your casserole will be watery. If you can remember, place the bag in the fridge overnight to thaw, then squeeze out excess moisture in a clean kitchen towel, or press lightly with paper towels.
- Just like with most casseroles, this hash brown casserole with ham also needs to rest for 10 to 15 minutes before serving. This helps it to set for cleaner slices.
- Avoid using low-fat ingredients in this recipe. It’s one of those where you should by the regular ingredients for a texture that’s creamy and decadent. Perfect for Easter or Christmas morning!
- Try not to over-mix the potato hash brown mixture. You want to just stir everything until just combined to avoid making it gummy in texture.
- Bake uncovered, this is key to getting the top nicely golden brown with a hint of crunch.
Variations
- Swap the cheese. Use your favorite here; Cheddar, Colby Jack, Pepper Jack, Gruyère, Swiss and Monterey Jack are all great choices.
- Use your favorite protein. If you aren’t a ham lover, then try turkey, sausage, bacon, kielbasa, or leftover pork.
- Make the cream of mushroom soup from scratch. I give you an easy recipe I’ve been using for years. If you don’t like mushrooms, try using cream of chicken or celery soup instead.
- Add some more veggies. I love to also add bell peppers, onions, frozen peas, and even mushrooms for some added flavor and nutrients. Even baby spinach or kale is nice.
- Make a super crunchy topping with cornflakes. Just toss 2 to 3 cups with a ½ a stick of melted butter and sprinkle on top before baking. Skip the ¼ stick drizzle of melted butter that’s in the original recipe.
Storage
You’re in luck, leftovers for this cheesy ham and hash brown casserole store beautifully. Let the casserole cool completely, then cover with plastic wrap and refrigerate for up to 4 days.
This casserole also freezes well. Allow to cool completely, then wrap tightly and store in an airtight container for up to 2 months. Remove from freezer and thaw overnight in the fridge, then reheat preferably in the oven at 325ºF until warmed through (about 25 to 30 minutes).
You can even freeze before baking, then bake through until warm and golden (this will take a few minutes longer in the oven).
If you want to microwave to reheat, that also works fine, but I can’t say the texture is as crunchy on top afterwards.
Making this casserole in advance is a dream, that’s why this ham and hash brown casserole is great for entertaining. You can assemble the dish up to 1 day in advance, then cover tightly and refrigerate. When it’s time to bake, do so as directed, but you may need a few extra minutes until it’s fully cooked through. Cover the pan with foil if it’s browning quicker than it’s cooking.
FAQs
If you have leftover ham, this is the perfect opportunity to use it! You can also use ham steak, chopped deli ham, or even packaged cubed ham.
Make sure you fully thaw your hash browns, squeeze them of any excess liquid, then avoid over-mixing to make sure it’s not gummy.
Yes, I give easy instructions for making your own creamy condensed soup sauce that’s super simple and made from scratch.
Not at all, our family has enjoyed this cheesy ham hash brown casserole for dinner several times! It’s also a delish leftover!
Most traditional funeral potatoes recipes don’t have ham and typically have the crunchy cornflake topping, but the basics are the same, and it’s the perfect side dish to serve at any event! Not just for funerals either.
Not exactly, I developed a Cracker Barrel Copycat recipe adapted for the slow cooker, you should give it a try! Perfect for holiday dinners!
More Easy Casserole Recipes
- Chicken and Wild Rice Casserole
- Turkey Divan Casserole
- Hamburger Tater Tot Casserole
- Best Philly Cheesesteak Casserole
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Equipment
Ingredients
- 30 ounces frozen shredded hash browns thawed (2 16 ounce packages are fine too), I like using organic if I can find them
- ¾ cup salted butter 1 ½ sticks, melted separately
- 1 can organic cream of mushroom soup see notes to make your own Cream of Mushroom soup, or use Campbell's, but hold off on salt until after mixing and tasting
- ½ cup onions diced small
- 1 pint (16 ounces) sour cream I used full-fat
- 2 cups sharp cheddar cheese shredded 8-ounce block, reserve ½ cup
- 2 cups diced ham from a ham steak or leftover ham
- Salt and black pepper to taste Adjust after mixing all ingredients together before potatoes, not all cream of soups are created equal
- Chopped chives or green onions for garnish optional
Instructions
- Preheat the oven to 350°F (175°C). Generously spray or butter a 9×13-inch baking dish and set aside.
- Place the thawed hash browns in a large mixing bowl. In a microwave safe dish, melt 1 stick butter and pour ½ cup (1 stick) of the melted butter over the potatoes and toss until evenly coated.30 ounces frozen shredded hash browns, ¾ cup salted butter
- In a separate large bowl, combine: Cream of mushroom soup, sour cream, diced ham, diced onions, shredded cheddar cheese (reserve ½ cup for sprinkling on top). Stir until everything is well combined and evenly mixed.1 can organic cream of mushroom soup, ½ cup onions, 1 pint (16 ounces) sour cream, 2 cups sharp cheddar cheese, 2 cups diced ham, Salt and black pepper to taste
- Pour the soup mixture over the buttered hash browns. Gently mix until all the potatoes are coated. Season lightly with salt and black pepper to taste.
- Spread the mixture evenly into the prepared baking dish. Melt remaining ½ stick (¼ cup) of butter, then drizzle the remaining melted butter evenly over the top. And then sprinkle reserved cheddar cheese (½ cup).
- Place the dish in the oven and bake uncovered for 90 minutes (1½ hours), until hot, bubbly, and lightly golden on top.
- Remove from the oven and let rest for 10–15 minutes before serving. Garnish with chopped chives or green onions, if desired.
Notes
- 3 tablespoons butter
- 8 ounces white button mushrooms, trimmed and sliced
- ¾ cup chicken broth
- ¼ cup all-purpose flour (or gluten-free AP flour)
- 1 teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¾ cup half and half
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Melt butter in a saucepan over medium-high heat. Add mushrooms and cook until they release their liquid, about 5–6 minutes.
- Stir in flour and cook 1–2 minutes. Slowly whisk in the chicken broth and bring to a simmer.
- Add the half and half and seasonings. Simmer until thickened, about 4 minutes, stirring occasionally.
- This makes about 2 cups (16 ounces) — roughly the same as one can of condensed soup.
- Refrigerate: Store covered in the refrigerator for up to 4 days.
- Freeze: Cool completely and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before using.
- Make Ahead: The casserole can be assembled 1 day in advance, covered, and refrigerated until ready to bake.
Nutrition
Naomi
Delicious! Creamy and cheesy 🙂
I wholeheartedly agree Naomi!