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Ham and Hash Brown Casserole

Use refrigerated hash brown potatoes to assemble a dinner casserole in 15 minutes. Then pop it in the oven!

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( 18 Ratings)

18 Ratings

5 Stars 28%

4 Stars 50%

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 3 )

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Prep Time 15 min
Total Time 1 hr 10 min
Servings 6

Ingredients

1: bag (1 lb 4 oz) refrigerated hash brown potatoes

1 1/2: cups diced cooked ham

2: cups shredded Colby or mild Cheddar cheese (8 oz)

1: cup chive-and-onion sour cream potato topper

1 1/2: cups milk

1/2: teaspoon peppered seasoned salt

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Directions

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2 In large bowl, mix potatoes, ham and 1 1/2 cups of the cheese. Spread in baking dish. In same bowl, mix sour cream, milk and seasoned salt with wire whisk until well blended. Spoon over potato mixture; stir to mix. Cover baking dish with foil.
3 Bake 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until bubbly and thoroughly heated.

EXPERT TIPS

Expert Tips

Microwave Green Giant® frozen broccoli or another favorite green vegetable while the casserole bakes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 1030mg; 1030%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 40%;
Iron: 8%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 2/3/2013 4:39:36 AM REPORT ABUSE pbooday said:

Rating:

I usually make this casserole with condensed soup. This was far superior -- creamy like scalloped potatoes. The only changes I made: combination of 5yr old cheddar mixed with 3yr old cheddar; nuked some onion in margarine (since I didn't have chive-and-onion sour cream potato topper) and added chpd green onion; 3/4 t seasoned salt; and when I added the final cheese I sprinkled with paprika. Please note that I needed a 13x9 pan and after uncovering it, it was too liquidy?) the 350 degree oven wasn't high enough and had to boosted to 375 for the final cooking time. when thickened I added the 1/2 c cheese and sprinkled with paprika. yummy

This reply was: Helpful Inspiring

Posted 10/25/2010 3:38:29 PM REPORT ABUSE Anthony_c said:

Rating:

I have not made this yet, however, maybe some jalapeño pepper rings or a splash of hot sauce,, that might really do the trick.

This reply was: Helpful Inspiring

Posted 9/1/2010 7:35:26 PM REPORT ABUSE sockfeet said:

Rating:

The sauce was tasty and cheesy and the casserole made a satisfying meal.Overall it needed more flavor as I didn't have peppered seasoning or chives, which would have made it more delectable. I used regular seasoning and added around 1 1/2 tsp of onion powder to the sour cream & milk mix. Some of my family added black pepper to their individual tastes. After whisking the last three ingredients, I mixed everything together in a big bowl and transferred it to the 8" dish as was impossible to stir all recipe contents in the 8" baking dish. A quick, filling and pleasant tasting dinner which could also nicely double as a breakfast casserole.

This reply was: Helpful Inspiring