Cheesy Ham and Hash Brown Casserole is the ultimate comfort food! Your family will lick their plates clean of this easy, cheesy, casserole.
File Cheesy Ham and Hash Brown Casserole under dishes you should not leave a fork around because you’ll go back for bite after bite, quickly turning a mouse hole into a bear cave.
(Ask me how I know.)
This cheesy hash brown casserole featuring homemade cream of mushroom soup, studded with ham and green onions, is the definition of comfort food. You will lick your plates clean of this family-friendly dish — it’s irresistible!
Cheesy Hash Brown Casserole with Ham
Cheesy Ham and Hash Brown Casserole is a riff on my Party Potatoes Deluxe, which relies on butter to bring the deluxe.
I cut down on the butter and added ham to turn the specialty side dish into a hearty entree — though I will say this recipe makes for an excellent breakfast casserole on account of it being hash brown-based.
I’m also learning that the ingredients are similar to Cracker Barrel’s Hashbrown Casserole. I’ve never had it due to my Celiac Disease, though if you have, let me know how it compares!
How to Prep or Assemble Ahead of Time
Besides the cozy flavors, I love that the recipe components or even the entire casserole can be prepped ahead of time. Here’s the details:
- Prep components ahead of time: up to 3 days ahead of time make the cream of mushroom soup, chop the green onions, and dice the ham.
- Assemble casserole ahead of time: completely assemble the casserole up to the baking step, up to 2 days ahead of time. Let the casserole dish sit out on the counter for 30 minutes before baking covered in foil for the first 20 minutes.
This is a fantastic casserole to take to someone in need. Deliver it all ready to go in a baking dish, or disposable aluminum baking dish, then they can bake when they like.
Ingredients Needed
Just a handful of everyday ingredients is all you need to make this Cheesy Ham and Hash Brown Casserole!
- Shredded cheddar cheese: or a cheddar cheese blend adds irresistible flavor and forms a golden brown crust on top of the casserole.
- Ham: I always have a Frick’s Bone-In Ham Steak in my refrigerator for dicing then adding to salads, casseroles, or rice dishes. Leftover holiday ham works great too!
- Shredded hash browns: that have been thawed form the base of the casserole. I like Ore-Ida, which are gluten free.
- Sour cream: adds luxurious creaminess to the casserole.
- Butter: I kept butter from the inspo recipe but reduced the amoount by over half. It helps achieve that craveable, golden brown crust on the top and sides of the casserole.
- Green onions: add color and flavor to each scoop.
- Black pepper: seasons each bite.
- Homemade Cream of Mushroom Soup: replaces canned soup that many creamy casserole recipes call for. If you’ve ever had my homemade version then you know how incredible it is! All you need is extra virgin olive oil, mushrooms, butter, gluten free flour, chicken broth, milk, garlic and onion powders, and pepper. The soup can be made up to 3 days ahead of time.
If you’re lucky enough to have any leftovers, they reheat fabulously in the microwave as individual servings. Hello easy lunch idea, paired with an apple or salad — swoon!
Let’s get you some of this creamy, cheesy, hash brown casserole!
How to Make this Recipe
Step 1: Make the homemade Cream of Mushroom Soup
Start by sauting chopped mushrooms in extra virgin olive oil in a small saucepan over medium-high heat until the mushrooms are tender and golden brown, 7-8 minutes. Scrape the mushrooms into a bowl then set them aside.
Turn the heat down to medium then melt butter in the saucepan. Sprinkle in gluten free flour (or AP if you don’t need to eat gluten free) then whisk while cooking for 1 minute.
Slowly stream in chicken stock or broth plus milk while whisking to create a smooth sauce. Season with onion powder, garlic powder, and black pepper then turn the heat up slightly to bring the liquid to a simmer while stirring constantly.
Turn the heat back down to medium then simmer while stirring until the mixture become thick, 3-4 minutes.
Last step is to add the cooked mushrooms back into the pot then stir to combine. Voila — homemade Cream of Mushroom Soup. So easy!
- Tip: feel free to make this soup up to 3 days ahead of time. Store in an airtight container with a lid in the fridge.
Step 2: Combine the casserole ingredients
Pour the cream of mushroom soup into a very large mixing bowl to cool slightly then add sour cream and black pepper and whisk until smooth.
To the bowl add diced ham, shredded cheddar cheese or a cheddar cheese blend, plus chopped green onions then stir with a spatula to combine.
Again, I highly recommend Frick’s Bone-In Ham Steak which I trim then dice into small cubes for this recipe. It’s SUCH great ham!
Lastly, add frozen hash browns that have been thawed then fold with a spatula to combine.
Step 3: Bake
While you’re making the soup and combining the casserole ingredients, add a few tablespoons butter into a 9×13″ baking dish then pop it into the oven to melt while you preheat to 350 degrees.
Once the butter has melted, scoop the cheesy ham and hash brown mixture on top of the melted butter then spread into an even layer.
Bake for 60-70 minutes or until the top and sides are deep golden brown. That’s crispy, crusty cheese — SO GOOD!!!
Let the casserole sit and cool for 20-30 minutes before scooping onto a plate and serving with a fresh side salad to keep things easy.
As we head into casserole season, let this Cheesy Ham and Hash Brown Casserole kick things off. Each bite is deliciously savory and satisfying. Like I said — you’re going to lick your plate clean! Enjoy!
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Cheesy Ham and Hash Brown Casserole
Description
Cheesy Ham and Hash Brown Casserole is the ultimate comfort food! Your family will lick their plates clean of this easy, cheesy, casserole.
Ingredients
- 3 Tablespoons butter
- 1-1/2 cups (12oz) sour cream
- 1/2 teaspoon black pepper
- 1/2 cup sliced green onions
- 2 cups diced ham steak, from a 3/4 – 1lb ham steak
- 8oz shredded sharp cheddar cheese or cheddar cheese blend
- 30oz frozen shredded hash browns, thawed
- For the Cream of Mushroom Soup:
- 1 Tablespoon extra virgin olive oil
- 4oz mushrooms, chopped
- 2 Tablespoons butter
- 2-1/2 Tablespoons gluten free flour
- 3/4 cup chicken stock or broth
- 1/2 cup milk (any kind, I use unsweetened almond milk)
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Directions
- For the Cream of Mushroom Soup: heat the extra virgin olive oil in a small saucepan over medium-high heat then add the chopped mushrooms. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender and golden brown, 5-7 minutes. Scrape the mixture into a bowl then set aside.
- Lower the heat under the saucepan to medium then melt the butter inside. Sprinkle in the flour then whisk to combine and cook while whisking for 1 minute. Slowly add the chicken stock or broth while whisking to create a smooth sauce then add the milk and seasonings and whisk to combine. Turn the heat up slightly to bring the soup to a simmer while stirring constantly with a spatula then turn the heat back down to medium and continue to cook while stirring until the mixture is thick, 3-4 minutes. Add the mushroom mixture back into the pan then stir to combine. Scrape the soup into a very large mixing bowl to cool slightly, OR scoop into a glass storage container if making ahead of time. Soup can be made up 3 days ahead of time.
- For the casserole: add the butter to a 9×13” baking dish then place the baking dish inside the oven and start preheating it to 350 degrees. Once the butter has melted, remove the baking dish from the oven and set it aside.
- To the mixing bowl with the Cream of Mushroom Soup, add the sour cream and pepper then whisk to combine. Add the green onions, diced ham, and shredded cheese then stir to combine. Add the thawed hash browns then fold until the mixture is thoroughly combined.
- Scoop the hash brown mixture into the casserole dish with the melted butter then spread it into an even layer. Bake uncovered for 60-70 minutes or until the casserole is golden brown and bubbly all over, rotating the baking dish halfway through.
Let the casserole cool for 20-30 minutes before scooping onto plates and serving.
Notes
- I like Frick’s bone-in ham steak which I trim then dice into cubes. Your grocery store’s deli can also thick-slice ham into ham steaks, which you can then dice up. This is a great dish to make with leftover holiday ham.
- Prep components ahead of time: up to 3 days ahead of time make the cream of mushroom soup, chop the green onions, and dice the ham.
- Assemble casserole ahead of time: completely assemble the casserole up to the baking step up to 2 days ahead of time. Let the casserole dish sit out on the counter for 30 minutes before baking then bake covered in foil for the first 20 minutes.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin