Ham And Hash Brown Casserole

Course Breakfast, brunch, Side Dish

Cuisine American, Southern

Keyword ham-and-hash-brown-casserole

Prep Time 15

Cook Time 50

Resting Time 10

Total Time 1 5

Servings 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