Ham N Cheese Potato Bake
"This rich ham and hash brown casserole is frequently requested at family gatherings," relates Barbara Larson of Rosemount, Minnesota. "I include it in my brunch buffets and sometimes I serve it as a meal in itself along with juice and toast." It offers fix-and-forget-it ease.
Ingredients
- 1 package (24 ounces) frozen O'Brien potatoes
- 2 cups cubed fully cooked ham
- 3/4 cup shredded cheddar cheese, divided
- 1 small onion, chopped
- 2 cups sour cream
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1/4 teaspoon pepper
Reviews
We loved it! Added green peppers and more potatoes than called for. Will try even more veggies next time. Yes, there will be a next time. Many more!
Everyone loved it. It reheated nicely as well
VERY, VERY GOOD....will be making again and again!
Excellet! The whole family loved it.
This is our family's favorite and I have been making it for years! Only difference is I use 1 cup of sour cream (not 2) and 3 cups (not 3/4) of sharp cheddar cheese. So less sour cream and more cheese in my version. I've used other cheeses but the sharp cheddar gives it the best flavor.
I have been making this for several years. I commonly make it the night before and put it in the oven while we are getting ready in the morning. Makes a great breakfast casserole!
Very good. I use fresh boiled potatos instead of frozen. My son likes it so much he makes it more than I do.
this is still steaming in front of me as it has been out of the oven about 20 minutes now. we were looking for something that limited cream soups and had sour cream. were looking for creamy and cheesy. this definitely fits that criteria.used fresh taters (a little over 2lbs) half the onion, cream of chicken soup and 12oz colby jack cheese.so not as per recipe.smells creamy and tasty.tastes the same.will make again. would like to add mushrooms and more onion as well.
I only had the one can of cheddar cheese soup so I diluted it with one can of milk to substitute for the cream of potato. I put everything in a 3-qt. crock pot on low for about 4 hr. It turned out much soupier than I was expecting, but it was great! Like having a good, thick potato soup. I think I will make it this way again although next time I will either leave it in the crock pot longer or turn it on high so the potatoes will be more tender. Other than that, it was perfect for a rainy Sunday afternoon.
Wow! This was great and my whole family enjoyed, my husband is not much of a casserole person but thought this was delicious! Texture is nice and creamy and I even heated it up next morning and had with a couple of eggs. Will make again!!!