This meal is a nice one to have in the freezer for a nice brunch meal…or you can eat it for supper like we do. Our boys just love it. How can you go wrong with ham, potatoes, and cheese?
HASH BROWN CASSEROLE
1 10.75 oz. can cream of chicken soup
1 8 oz. carton light sour cream
4 cups frozen shredded hash brown potatoes
1 cup diced cooked ham (I use way more if it’s going to be a main course dish)
1 cup cubed American cheese
1/4 cup chopped onion
1/8 tsp. ground black pepper
1 cup cornflakes (or cracker crumbs)
3 tablespoons butter, melted
In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture into an ungreased 2 quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture. Cover with foil and freeze.
When ready to use, thaw and bake at 350 degrees – uncovered – for 50-55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.