Ham and Potato Casserole

4.95 from 17 votes

Ham and Potato Casserole

This quick prep cheesy ham and potato casserole is freezable and can easily be doubled for a favorite side to feed a crowd!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

9x13 baking dish

Ingredients

1 (32-ounce) package frozen diced hash browns, thawed
2 cups sour cream
1 (10.5-ounce) can cream of chicken soup
½ cup butter, melted
1 teaspoon salt
1 teaspoon onion powder, optional
2 cups shredded cheddar cheese
1½ cups cubed ham
2-3 cups corn flakes, crushed
¼ cup butter, melted

Instructions

Preheat the oven to 350°F.
Place your potatoes in a colander. Let them sit until thawed and drained.
Combine sour cream, soup, and butter in a bowl. Mix it well. Add salt, onion, and cheese to this mixture and mix until combined.
Add potatoes and ham and mix until combined. Pour into a 9x13 baking pan.
In a bowl, toss cornflakes with melted butter and spread evenly over the top of the casserole.
Bake uncovered for 40-50 minutes.

Video

Notes

Use fresh potatoes. Prep 4-5 medium russet potatoes or Yukon Gold potatoes.

Peel and dice potatoes. (You can choose to leave the skin on the Yukon Golds or peel them)
Place the cut potatoes in a large pot of boiling water. Cook them for about 5-6 minutes or until they become slightly tender but still hold their shape. DO NOT overcook them as they will continue cooking in the oven.
Drain the potatoes well and set them aside to cool slightly.
Use them in the recipe as directed.

Make ahead of time. Prepare the casserole as directed but don't add the cornflakes or bake it. Instead, cover the dish with plastic wrap and store overnight in the fridge, or wrap the dish tightly with plastic and again with foil and freeze it for up to 3 months. Thaw, if needed, add the cornflake topping and bake.

Nutrition