This Cheesy Ham & Hashbrown Casserole makes a super easy, kid-friendly dinner. Serve it up with steamed vegetables, or enjoy it as a tasty breakfast casserole. It’s also great with cooked crumbled sausage in place of the ham. Does anything really taste bad that’s loaded with cheese?!! Also, when buying cheese, go for the block of cheese and shred it yourself. It might be an extra step, but it tastes so much better! Another potato casserole favorite is this Loaded Potato Breakfast Casserole. Let me know if you try it! It’s breakfast heaven, ya’ll!!
Cheesy Ham & Hashbrown Casserole
Ingredients:
2 cups diced cooked ham
1 (20oz) bag shredded hashbrowns (in the refrigerated section)
1 (12oz) carton Pacific Foods organic cream of chicken soup (there is no wheat in this creamed-based soup)
3/4 cup sour cream
1/4 cup Parmesan cheese, freshly grated
1 3/4 cups low-fat sharp cheddar cheese (I used sharp white cheddar)
1/4 cup Grassfed butter, melted
1/4 tsp paprika
sea salt and pepper to taste
Directions:
Heat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick olive oil spray. Combine all ingredients in a large bowl, reserving 3/4 cup of the shredded cheddar cheese. Spread into the casserole dish and top with remaining cheese.
Bake for 45 minutes or until hashbrowns are tender.
- 2 cups diced cooked ham
- 1 20oz bag shredded hashbrowns (in the refrigerated section)
- 1 12oz carton Pacific Foods organic cream of chicken soup
- 3/4 cup sour cream
- 1/4 cup Parmesan cheese freshly grated
- 1 3/4 cups low-fat sharp cheddar cheese I used sharp white cheddar
- 1/4 cup Grassfed butter melted
- 1/4 tsp paprika
- sea salt and pepper to taste
- Heat oven to 350 degrees F.
- Spray a 2 quart casserole dish with non-stick olive oil spray.
- Combine all ingredients in a large bowl, reserving 3/4 cup of the shredded cheddar cheese.
- Spread into the casserole dish and top with remaining cheese.
- Bake for 45 minutes or until hashbrowns are tender
Oh these would get gobbled up here for sure-yum!