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Crunch Top Ham and Potato Casserole Recipe
Crunch Top Ham and Potato Casserole Recipe photo by Taste of Home

Crunch Top Ham and Potato Casserole Recipe

TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Crunch Top Ham and Potato Casserole in Country Woman March/April 1990, p35

Nutritional 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.

Reviews for Crunch Top Ham and Potato Casserole(6)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 9, 2014

Had for supper last nite. Sure hit the spot on a cold & snowy night. Baked it in a 8x8" dish, halved the ingred. sort of. Had 1 1/4lb. of potatoes left in bag, so used them all, eyeballed the 1/2 can of soup (know i used more, because of potatoes). The only thing really diff., i thought too much topping so i cut that way back. Made 3/4 cup flakes (for the 1/2 recipe) to 2 tbsp butter, but that was way too much for the 8x8, only used about 1/2 of that, tossed the rest. Just perfect. Will definately be making this again. Served with green salad and buns. Would be great for potlucks.

MY REVIEW
Reviewed Feb. 1, 2013

I just made this recipe using 2 cups ranch dip instead of plain sour cream. Very good!

MY REVIEW
Reviewed Nov. 24, 2012

I've made this a couple of times and it works for brunch, lunch and dinner. There's never any leftovers! I use diced ham since so it blends it better with the potatoes. Also, to slim it down a bit, I used light sour cream (no-fat is too bitter), reduced-fat cheese & 98% fat-free soup. The butter in the casserole and topping gives it enough fat to allow for those changes.

MY REVIEW
Reviewed Feb. 25, 2012

This is great for leftover Easter ham. But, I also make it as a potato side dish (without the ham) and it is always a hit.

MY REVIEW
Reviewed Nov. 23, 2009

It is great for family or get-togethers!! Loved the crunchy topping.

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