Ham and Hash Brown Casserole

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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?

ham and 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.

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One Comment

  1. OH this sounds delicious! I made the chicken chimichangas and they were a definite hit with the whole family! Have a wonderful day and thank you so very much for sharing with us!

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