Hashbrown & Ham Brunch Casserole

hashbrown ham brunch casserole

For my Easter Brunch I made my favorite hashbrown & ham brunch casserole. I’ve been making this one for years and it’s nice and hearty, creamy and delicious, and full of cheesy goodness.

You can use either shredded or cubed frozen hashbrowns but adjust cooking time accordingly. You can also mix it up the night before and put it in the oven the next morning before guests arrive. Enjoy!

Hash brown & Ham Casserole

  • 28 ounce bag Frozen home-style Hash browns {the kind with peppers & onions included}
  • 16 ounces Lite Sour Cream
  • 1 can Cream of Chicken soup
  • 2 cups shredded cheddar cheese
  • 2 packages diced cooked ham
  • Wavy potato chips for topping – crushed, about 1/4 cup {you could also try crushed Ritz crackers)

Let hash browns thaw overnight. Combine all ingredients except for 1/4 cup of the cheese, and potato chips.

Place in large baking dish and cover with aluminum foil. Cook at 350 degrees for 30-40 minutes for shredded hash browns; 45-50 minutes for cubed.

Uncover the casserole and sprinkle remaining cheese on top, plus the crushed potato chips, and cook for another 5-7 minutes or until cheese is melted.

NOTE: If you mix it up the night before, you don’t need to thaw hash browns first – just mix the frozen hash browns with the other ingredients.  Place dish in oven before you turn it on to pre-heat to avoid sudden temperature change that can break the dish.

hashbrown ham brunch casserole

See our related posts for Easter Entertaining sponsored by Hadley Pottery

 

 

 

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