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 Is Perfect Potluck Food
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.
Potatoes Dishes are Always Crowd Pleasing
As I mentioned, I’ve attended many potluck parties. I love the sense of community that comes with potluck dining. 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 potato salads they usually feature their own little twist. When the potluck is brunch themed, potato casseroles are a guaranteed hit. For that reason, you may like to try is this hearty Sausage Hashbrown Casserole from The Country Cook or scroll through this collection of 32 Potato Dishes that are Company Worth on Parade to plan your party menu today.
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Helpful Kitchen Items:
Ham And Hash Brown Casserole
Servings: 12
Ingredients
- 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 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
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 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.
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.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Anonymous says
Are the frozen hash brown potatoes pre-cooked?
Melissa says
No they aren’t.
Anonymous says
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 says
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 says
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 says
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 says
I don’t bake this covered. Use the liquid called for in the recipe only.
Anonymous says
Are the hash browns cubed or shredded?
Melissa says
I use cubed but if you prefer shredded could be adapted for this dish.
Candida Daniels says
Can this be frozen for later? Would I bake first or bake from frozen? Thanks!!
Melissa says
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.
Charlotte DiPace says
GGreat recipe! Can’t wait to try!
Melissa says
Thanks so much!