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Crunch Top Ham and Potato Casserole Recipe

Crunch Top Ham and Potato Casserole Recipe

—Nancy Schmidt, Delhi, California
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD: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

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.

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.