Leftover ham after a holiday meal or family gathering? Dice it up and make something delicious and comforting, like this Ham and Hash Brown Casserole.
When cooking for Easter dinner, I don’t want to run out of ham, so I tend to overbuy. It’s great for the meal itself—everyone takes as much as they want—but over the next few days, we can only eat so many ham sandwiches! Ham and Hash Brown Casserole to the rescue.
Just like making chicken noodle soup from leftover roast chicken, or turkey hot shots after Thanksgiving, Ham and Hash Brown casserole is a great way to transform leftovers. Home cooks have been coming up with ways to make something new out of yesterday’s meal for centuries; this recipe continues that tradition.
You will love this recipe because it uses ingredients you can keep in your pantry or freezer, it makes a ton, and is a hearty one-dish meal for brunch or dinner. Shredded hash browns are great to keep on hand in your freezer, as they taste great on their own or mix well with other ingredients like the ones here. Cream of potato soup, sour cream, cheese: what’s not to love? The recipe yields a big pan of yummy goodness. Set it out with fruit for a brunch or, for dinner, try it with garlic toast and a side of steamed broccoli. So versatile!
How Do I Reduce the Fat & Sodium Content?
While our Ham and Hash Brown Casserole is definitely delicious and filling, it is not light fare. If your diet restricts you from indulging in sodium and fat or you are just making a conscious effort to eat healthfully, you have a couple of options with this recipe. First, opt for low-sodium soups (most brands make them nowadays). Second, go with light sour cream or substitute an equal amount of strained non-fat plain yogurt. Finally, use less cheese or a low-fat cheese (although it may not melt as well). Little steps like these can reduce the fat and sodium while maintaining the flavors and texture.
Ingredients
- 1 (30 oz.) package frozen hash brown potatoes, thawed
- 2 cups cooked ham, diced
- 1 (10 1/2 oz.) can condensed cream of potato soup
- 1 (16 oz.) container sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
How to Make Ham and Hash Brown Casserole
Step 1: Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: In a large mixing bowl, combine the thawed hash browns, diced ham, cream of potato soup, sour cream, and 1 1/2 cups of the shredded cheddar cheese. Stir until all ingredients are well mixed.
Step 3: Transfer the mixture to the prepared baking dish, spreading it out evenly.
Step 4: Sprinkle the top with the remaining 1/2 cup of shredded cheddar cheese and the grated Parmesan cheese.
Step 5: Bake in the preheated oven for about 1 hour, or until the casserole is bubbly and the top is golden brown.
Step 6: Let the casserole stand for a few minutes before serving to allow it to set.
FAQs & Tips
How do I prep and store this casserole?
Ham and Hash Brown Casserole is a perfect make-ahead recipe. Assemble through to Step 4 and then cover with foil. Refrigerate overnight or freeze up to 1 month. If refrigerated, let it come to room temperature before baking. If frozen, thaw overnight in the fridge before baking the next day. Leftovers keep well and can be reheated in the microwave; they will keep in the fridge for 3-5 days in an airtight container.
How can I make this a vegetarian dish?
You can simply omit the ham and make as directed. Or, you can substitute the ham with 2 cups of chopped veggies (mushrooms, onions, and bell peppers, for instance). Just sauté the veggies for about 5 minutes in some olive oil and let cool slightly before adding to the other ingredients.
How do I thaw the frozen shredded hash browns?
You’ve got three options here. The best one is to plan ahead and set the bag of frozen hash browns in the fridge overnight. If you forget to do that, no worries! You can also thaw them in the microwave on the ‘defrost’ setting. Finally, if that is not an option, you can place them in a mesh colander and run cold water over them until they are thawed. Whichever of the three methods you use, be sure to pat the hash browns dry with a clean kitchen towel before mixing with the other ingredients.
Serving Suggestions
Ham and Hash Brown Casserole is a great dinner option on a chilly night. It’s quick enough to assemble and bake on a weeknight, and you can throw together easy sides like garlic bread, biscuits, and green veggies like broccoli or green beans. Try our Easy Sauteed Broccoli recipe for a great stovetop side dish. You can make it while the casserole is in the oven. Alternatively, Ham and Hash Brown Casserole is lovely for breakfast or brunch. Serve it alongside some fresh fruit and our Best Homemade Cinnamon Rolls for something sweet. You won’t be disappointed!
Ham and Hash Brown Casserole
Ingredients
- 1 (30 oz. package) frozen hash brown potatoes thawed
- 2 cups cooked ham diced
- 1 (10 1/2 oz. can) condensed cream of potato soup
- 1 (16 oz. container) sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the thawed hash browns, diced ham, cream of potato soup, sour cream, and 1 1/2 cups of the shredded cheddar cheese. Stir until all ingredients are well mixed.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the top with the remaining 1/2 cup of shredded cheddar cheese and the grated Parmesan cheese.
- Bake in the preheated oven for about 1 hour, or until the casserole is bubbly and the top is golden brown.
- Let the casserole stand for a few minutes before serving to allow it to set.
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