NEXT RECIPE >

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

1-1/2 cup: 487 calories, 31g fat (19g saturated fat), 104mg cholesterol, 1008mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 15g 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


Reviews for Crunch Top Ham and Potato Casserole

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
wild_violet1964@yahoo.com 245922
Reviewed Mar. 24, 2016

"Have been making this casserole for years. It always turns out great! Sometimes instead of putting the chopped ham in it, I leave it out and serve the potatoes along side ham slices."

MY REVIEW
Grammy Debbie 6856
Reviewed Apr. 24, 2014

"Thank you to Taste of Home Chef Karen Davis for recommending this casserole on her Facebook post. I was looking for a side dish for my Easter ham and this was a great suggestion! My family loved it; I doubled the recipe to make sure we had plenty. I made it without the ham since I was serving it alongside ham, but it's a great recipe to use up leftover ham for Easter, too."

MY REVIEW
Jan2 13012
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
lapetersen 13573
Reviewed Feb. 1, 2013

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

MY REVIEW
kdaviscomm 32748
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
cakebaker46 6852
Reviewed Nov. 23, 2009

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

MY REVIEW
Chiquitapsl 10033
Reviewed Mar. 4, 2009

"This is a big hit at our house, it's the first thing they ask for at Any party or potluck"

Loading Image