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.
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.
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.
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:
- Holiday ready Slow Cooker Loaded Mashed Potato Casserole frees up the oven on busy cooking days.
- Chicken Bacon Ranch Potato Casserole is a one dish meal.
- Southwestern Chicken Cavatappi is packed with vibrant colors and flavors.
- Cheesy Au Gratin Ranch Potatoes can be served as a side dish with most any meal including summer grilled steaks, pork and chicken.
- Nacho Beef and Macaroni is a terrific option featuring the South of the border flavors we love.
- Tater Tot Italian Sausage Breakfast Casserole comes together in no time flat.
- Creamed Greens Casserole from Southern Living.
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Helpful Kitchen Items:
Ham And Hash Brown Casserole
Servings: 12 servings
Calories: 422kcal
Ingredients
- ½ 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 ¾ oz can cream of celery soup
- ½ cup butter melted
- 3 cup shredded sharp cheddar cheese
- ½ lb smoked ham cubed
- ¼ cup grated Parmesan cheese
- 2 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
Instructions
- 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 tablespoon 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.
Notes
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.
Nutrition
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!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Karen
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 ?
Melissa
You can leave the ham out, sure.
Charlotte DiPace
GGreat recipe! Can’t wait to try!
Melissa
Thanks so much!
Dawn
Could you add eggs to this?
Melissa
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.
Candida Daniels
Can this be frozen for later? Would I bake first or bake from frozen? Thanks!!
Melissa
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.
Anonymous
Are the hash browns cubed or shredded?
Melissa
I use cubed but if you prefer shredded could be adapted for this dish.
Melissa
I'm delighted you enjoyed this. Calorie count could be established using an online calorie calculator if you like. There are many available.
Tanya Brearley
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.
Melissa
I don't bake this covered. Use the liquid called for in the recipe only.
Anonymous
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.
Chuck W
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. ????
Melissa
No they aren't.
Anonymous
Are the frozen hash brown potatoes pre-cooked?