Crunch Top Ham and Potato Casserole
—Nancy Schmidt, Delhi, California
10 ServingsPrep: 10 min. Bake: 1 hour
Ingredients
- 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
- 2 cups cubed cooked ham
- 2 cups (16 ounces) sour cream
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup butter, melted
- 1/3 cup chopped green onions
- 1/2 teaspoon pepper
- TOPPING:
- 2 cups crushed cornflakes
- 1/4 cup butter, melted
Directions
- In a large bowl, combine the first eight ingredients. Transfer to a
- greased 13-in. x 9-in. baking dish. Combine topping ingredients;
- sprinkle over top. Bake, uncovered, at 350° for 1 hour or until
- heated through. Yield: 10 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 487 calories, 31 g fat (19 g saturated fat), 104 mg cholesterol, 1,008 mg sodium, 37 g carbohydrate, 2 g fiber, 15 g protein.