Ham and Potato Casserole
User Reviews
5
Ham and Potato Casserole
Description
The Ham and Potato Casserole blends hash browns with a creamy mixture of sour cream, cream of chicken soup, melted butter, and seasoning to enrich the flavor and texture. Cheddar cheese and cubed ham are folded in, contributing richness and heartiness. The casserole is topped with crushed cornflakes coated in melted butter, which crisps during baking to add a contrasting crunch. Baking uncovered ensures the topping browns nicely while the potatoes soften yet maintain some texture.
This casserole can serve as a main or side dish paired with vegetables or a salad. It's suitable for gatherings or family meals where a warm, filling dish is desired.
For best results, fresh potatoes can be substituted for hash browns by parboiling diced potatoes to maintain a tender yet intact texture. The dish can be prepared ahead by assembling without the topping, storing it refrigerated or frozen, then adding the cornflake topping and baking when ready. Properly draining potatoes before mixing helps avoid excess moisture in the casserole.
Ingredients
- 1 (32-ounce) package hash browns thawed, frozen, diced
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- ½ cup butter melted
- 1 teaspoon salt
- 1 teaspoon onion powder optional
- 2 cups cheddar cheese shredded
- 1½ cups ham cubed
- 2-3 cups corn flakes crushed
- ¼ cup butter melted
Instructions
- Preheat the oven to 350°F.
- Place your potatoes in a colander. Let them sit until thawed and drained.
- Combine sour cream, soup, and butter in a bowl. Mix it well. Add salt, onion, and cheese to this mixture and mix until combined.
- Add potatoes and ham and mix until combined. Pour into a 9x13 baking pan.
- In a bowl, toss cornflakes with melted butter and spread evenly over the top of the casserole.
- Bake uncovered for 40-50 minutes.
Notes
- Use fresh potatoes by parboiling diced russet or Yukon Gold potatoes until just tender; do not overcook to prevent the casserole from becoming mushy.
- Prepare the casserole in advance by assembling the ingredients without the cornflake topping; store covered in the fridge overnight or wrap tightly and freeze up to 3 months.
- Add the cornflake topping and bake just before serving to retain the crunchy texture.
- Ensure potatoes are well drained to avoid a watery casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 818mg | 34% |
| Potassium | 88mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 912IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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