Cheesy Ham and Hashbrown Casserole
User Reviews
5
Cheesy Ham and Hashbrown Casserole
Description
The casserole starts with a sauce combining softened cream cheese, condensed soup, milk, and cheddar cheese mixed into hashbrowns and ham. Seasoned with salt and pepper, the mixture is baked covered to meld flavors and cook evenly, then uncovered to let cheese brown and create a crust.
The dish results in a creamy, slightly tangy interior softened by the hashbrowns, with savory bits of ham dispersed throughout. The top cheese layer provides a melted, golden counterpoint. It is convenient for reheating or making ahead.
This casserole is versatile for serving as a main or side dish during breakfasts, brunches, or casual dinners. It can be garnished with green onions or parsley to add a fresh element and color contrast.
Store leftovers airtight in the refrigerator up to five days or freeze for up to three months. Reheat gently to maintain texture and flavor.
Ingredients
- 10.5 ounces cream of chicken condensed soup (1 can)
- ½ cup cream cheese softened to room temperature (do not use lite, fat free, whipped, or 'spreadable' cream cheese)
- ½ cup milk whole or 2% recommended
- 1 ½ cups cheddar cheese mozzarella, Jack, pepper Jack may be substituted, shredded, divided
- 3 cups hash browns I use frozen that I thaw, refrigerated are also fine, see FAQs for more info
- 1 cup ham diced (leftover ham of almost any kind works, or use a piece of ham from your grocery store's deli case, and cube it; don't use thin-sliced ham like cold cuts, cooked
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground, to taste
- parsley fresh parsley or thinly sliced green onions, optional for garnishing
- green onion fresh parsley or thinly sliced green onions, optional for garnishing
Instructions
- Preheat oven to 375F, spray your baking dish with cooking spray; set aside.
- To a large mixing bowl, add the condensed soup, cream cheese, milk, half the cheese, and whisk to combine. Tip - It's important that the cream cheese be very well softened to room temp or this step is unnecessarily challenging.
- Add the hash browns, ham, salt, pepper, and stir to combine.
- Turn mixture out into prepared baking dish, smoothing the top lightly with a spatula.
- Evenly sprinkle the remaining half the cheese over the top, cover tightly with foil, and bake for about 30 minutes. Tip - If you're making this in advance, cover and refrigerate it for up to 24 hours before baking. Before baking, allow the casserole dish to sit on your counter for 30-60 minutes, or until it's not chilled. Baking with a cold casserole dish may cause uneven baking, or may unnecessarily add time to the baking process.
- Remove the foil and allow the casserole to bake, uncovered for about 10 minutes, or until the top is lightly golden browned.
- Optionally garnish with parsley or green onions and serve immediately. Anything with melted cheese is always better served hot and freshly made.
Notes
- Leftovers keep well for up to 5 days refrigerated or up to 3 months frozen in airtight containers.
- Reheat gently in a microwave or oven to preserve the casserole's moisture and texture.
- If making ahead, cover and refrigerate the assembled casserole for up to 24 hours before baking.
- Allow refrigerated casserole to sit at room temperature for 30-60 minutes before baking to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 314kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 779mg | 32% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
