Ham & Cheese Hashbrown Casserole

Creamy, cheesy hashbrown casserole loaded with diced ham, baked until golden and bubbly. Simple, comforting, and perfect for breakfast, brunch, or an easy dinner.

Yield: 6-8
Prep Time: 10 minute
Cook Time: 40 minutes
Special Equipment: 9x13 inch

Ingredients

• 1 large bag frozen shredded hashbrown potatoes, thawed

• 1 can cream of chicken soup

• 1 can milk (use the empty soup can)

• 8 oz sour cream

• 2–3 cups sharp cheddar cheese, shredded, divided

• 1–1½ cups diced ham

• ½ yellow onion, diced

• 4 tbsp butter, melted

• Garlic powder, to taste

• Paprika, to taste

• Salt and black pepper, to taste

Directions

1. Preheat oven to 375°F and grease a 9x13 baking dish.

2. In a large bowl, combine hashbrowns, cream of chicken soup, milk, sour cream, melted butter, onion, ham, 1½–2 cups of the sharp cheddar, garlic powder, paprika, salt, and pepper. Mix until fully combined.

3. Spread evenly into the prepared baking dish.

4. Sprinkle the remaining sharp cheddar over the top.

5. Bake uncovered for about 35 minutes, until hot, bubbly, and lightly golden.

6. Rest a few minutes before serving.