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


  • 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
  • 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 .


  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

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MY REVIEW 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."

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."

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."

lapetersen 13573
Reviewed Feb. 1, 2013

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

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."

cakebaker46 6852
Reviewed Nov. 23, 2009

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

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"

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