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Crunch Top Ham and Potato Casserole

Ingredients

  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2 cups cubed cooked ham
  • 2 cups sour cream
  • 1-1/2 cups 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 13x9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts

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

Reviews

Average Rating: 4.571428
  • sha_fitz
    Jan 30, 2019
    My daughter in law loves this when I make this. I substitute the cornflakes with fried onions like you use on green bean casserole.
  • Bruce
    Nov 10, 2017

    I truly enjoyed this recipe. To make it a bit more flavorful, I also added a packet of dry ranch seasoning & it turned out phenomenally. I am making this again this week & I am subbing in Gouda & Bacon Cheddar cheese. To sum it up, this is a great base recipe that could use a little improvisation.

  • 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
    Dec 31, 1969

    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
    Dec 31, 1969

    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
    Feb 1, 2013

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

  • kdaviscomm
    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
    Nov 23, 2009

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

  • Chiquitapsl
    Dec 31, 1969

    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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