Ham and Potato Casserole Recipe

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I teach Sunday school to adult women. Once a year I invite them to my home for a special brunch. Of all the food I've served to them over the past 6 years, this recipe stands out as the favorite.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8-10 servings


  • 1 package (26 ounces) frozen shredded hash browns
  • 3 tablespoons vegetable oil
  • 2 cups diced fully cooked ham
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Parmesan cheese

Nutritional Facts

1 cup: 365 calories, 23g fat (13g saturated fat), 78mg cholesterol, 841mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 16g protein.


  1. In a large skillet, fry hash browns in oil until browned. Remove from heat, stir in ham, soup, sour cream, 1-1/2 cups cheddar cheese and Parmesan cheese. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 30-35 minutes. Yield: 8-10 servings.
Originally published as Ham and Potato Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p19

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Mustanga User ID: 7828926 40141
Reviewed Jun. 11, 2014

"Made this for a late breakfast today and was great. I added some seasoning for a little extra flavor"

marvstina User ID: 1264129 16308
Reviewed Dec. 31, 2009

"I have made this several times. My family loves it. I have also served this to my company and received lots of compliments"

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