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Ham and Hash Brown Casserole

This Ham and Hash Brown Casserole is a potluck lovers dream filled with hearty potatoes and smoked ham. Most recently I made it and took it to my son’s “Thankful Breakfast” at school. I think it’s perfect for breakfast, brunch or serve it as a side dish for any meal. It’s super convenient as it can be prepared in advance, then baked just before serving.

Ham And Hash Brown Casserole

Easy Ham and Hash Brown Casserole Recipe

While growing-up my Parents work revolved around church. It would be impossible for me to recollect just how many church potluck dinners we attended. I love them, not just for the lively chatter, laughter and miles of  delicious food but, for the sense of community that potlucks stand for. Dishes like this ham and hash brown casserole were made for such an event. Without a doubt it will disappear in a flash.

step-by-step preparation images hash browns, ham cooked vegetables in mixing bowl

How to Make the Best Ham and Hash Brown Casserole Recipe

I’ve attended many potluck parties that are breakfast, lunch or supper themed. I love the sense of community that comes with potluck dining with friends. It’s one of those events where everyone pools their resources resulting in a family-style meal for everyone to enjoy. People tend to put their best foot forward and even if there are 10 different hashbrown potato casseroles each one usually features their own little twist. When the potluck is brunch themed, potato casseroles are a guaranteed hit.
  • Ingredients you’ll need to make homemade Ham and Hash Brown Casserole: Cubed Ham, country style hash brown potatoes (if frozen, thawed) bacon, red bell peppers, green onions, sour cream, cream of celery soup, melted butter, shredded cheddar cheese, grated Parmesan cheese, Dijon mustard, granulated garlic, black pepper and onion powder.
  • Kitchen gadgets you’ll need: One 13 x 9 inch casserole dish, measuring cups and spoons, large bowl, cheese grater, a large rubber spatula, sharp knife and chopping board.
  • You can fully assemble this casserole one day in advance, cover and chill. Allow 15 minutes or so at room temperature then bake per the recipe until heated through. You may need to add additional baking time.
  • You could change the flavor of cheese in this casserole depending on your preference. For example, you could use pepper jack cheese in place of cheddar  and add chopped pickled jalapenos to add some heat to the mixture.
  • Store leftover Ham and Hash Brown Casserole in the refrigerator for up to 3 days. Reheat in single servings in the microwave or cover with foil and reheat in a 350°F oven until heated through.

Ham And Hash Brown Casserole

More Easy Casseroles to Make

When you’re in a quandary about what to make for dinner a casserole  is always a winning option. More delicious casserole recipes you may also like to try:


baked ham and potato casserole in a pan

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Ham And Hash Brown Casserole

Prep Time15 minutes
Cook Time50 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Breakfast, brunch, Side Dish
Cuisine: American
Keyword: ham-and-hash-brown-casserole
Servings: 12 servings
Calories: 422kcal
Author: Melissa Sperka


  • 1/2 lb bacon
  • 1 small red bell pepper finely diced
  • 6 green onion thinly sliced
  • 1 30 oz package frozen country style hash brown potatoes thawed
  • 1 16 oz sour cream
  • 1 10 3/4 oz can cream of celery soup
  • 1/2 cup butter melted
  • 3 cup shredded sharp cheddar cheese
  • 1/2 lb smoked ham cubed
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 1/2 tsp black pepper


  • If baking immediately, preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
  • In a skillet cook the bacon until crisp then remove to paper towels to drain. Reserve 2 Tbsp of drippings in the pan.
  • Cook the red bell pepper until it begins to soften then add the green onion. Season with salt and black pepper to your taste. Add oil to the pan, if needed. Cook for 1 minute longer then remove from the heat.
  • In a large mixing bowl mix the cooked vegetables with the remaining ingredients, reserving a few bacon crumbles, green onion and 1 cup of shredded cheddar cheese for the top.
  • Spread evenly into the baking dish.
  • Sprinkle the remaining shredded cheese on top. If making in advance, cover with plastic wrap and chill until baking.
  • To prepare, place into a preheated 350°F oven and bake for 50 minutes or until the potatoes are tender and the top is golden.
  • Rest for 10 minutes then serve.


This dish can be made one day in advance, covered with plastic wrap and chilled. Bake for an additional 15-20 minutes or until cooked through and bubbly.


Serving: 1serving | Calories: 422kcal | Carbohydrates: 6g | Protein: 16g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 847mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 9mg | Calcium: 244mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Can make this recipe without the ham because we are having a ham for dinner? I would just add bacon. Do I need to add anything extra when leaving the ham out ?

      1. I’m not sure if you mean scrambled eggs or raw eggs. I haven’t tested this recipe either way. If you try it, let us know how it goes.

    1. I’m certain you could freeze this although, I haven’t tested it. My thought is it would be best to bake, cool and freeze.

    1. Do you bake covered? I would guess so but doesn’t say. Also when one adds the cream of celery soup, no water or milk get added? Just making sure.

  2. I made this today and it was amazing. We were however curious about a calorie count per serving. I probably don’t want to know.

    1. No you don’t want to know, but that’s why it is called Southern Comfort Food. Enduldge and enjoy, worrying about calorie count ruins dish. ????

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