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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

I’ve attended many potluck parties that are breakfast, lunch or supper themed. 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. Potatoes are the perfect comfort food. How to make Ham and Cheese Hash Brown Casserole: (Scroll down for full printable recipe.)

  • Bacon – In a large skillet cook bacon until crisp then remove to paper towels to drain. Reserve 2 Tbsp of drippings in the pan.
  • Vegetables – Cook 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.
  • Combine – In a large mixing bowl mix the cooked vegetables with bacon, hash browns, ham, 2 cups shredded cheese, sour cream, soup, butter, Parmesan cheese, Dijon, onion powder, garlic powder, seasoned salt and black pepper 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 reserved shredded cheddar cheese on top.
  • Bake – Place into a preheated 350°F oven and bake for 50-60 minutes or until the potatoes are tender and the top is golden.
  • Rest for 10 minutes then serve.
step-by-step preparation images hash browns, ham cooked vegetables in mixing bowl

How to Make the Best Ham and Hash Brown Casserole Recipe

  • 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 tools 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 colby jack cheese or pepper jack cheese in place of cheddar  and add chopped pickled jalapenos to add some heat to the mixture.
  • You could use one pound of cooked and crumbled breakfast sausage in place of ham.
  • 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:

Ham and Hash Brown Casserole

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Helpful Kitchen Items:

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, Southern
Keyword: ham-and-hash-brown-casserole
Servings: 12 servings
Calories: 422kcal
Author: Melissa Sperka

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
  • 3 cup shredded sharp cheddar cheese
  • 1/2 lb smoked ham cubed
  • 1 16 oz sour cream
  • 1 10 3/4 oz can cream of celery soup
  • 1/2 cup butter melted
  • 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

  • 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 3 Tbsp of drippings in the pan.
  • Cook the red bell pepper in bacon drippings until it begins to soften then add the green onion. Season with salt and black pepper to your taste. Cook for 1 minute longer then remove from the heat.
  • In a large mixing bowl mix the cooked vegetables with bacon, hash browns, ham, 2 cups shredded cheese, sour cream, soup, butter, Parmesan cheese, Dijon, onion powder, garlic powder, seasoned salt and black pepper reserving a few bacon crumbles, green onion and 1 cup of shredded cheddar cheese for the top.
  • Spread evenly into the baking dish. Sprinkle top with reserved cheese.
  • Bake: Place into a preheated 350°F oven and bake for 50-60 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
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17 Comments

  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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