Ham N Cheese Potato Bake Recipe

4.5 14 17
Ham N Cheese Potato Bake Recipe
Ham N Cheese Potato Bake Recipe photo by Taste of Home
Publisher Photo

Ham N Cheese Potato Bake Recipe

Read Reviews
4.5 14 17
Publisher Photo
"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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + standing

Ingredients

  • 1 package (24 ounces) frozen O'Brien hash brown potatoes
  • 2 cups cubed fully cooked ham
  • 3/4 cup shredded cheddar cheese, divided
  • 1 small onion, chopped
  • 2 cups (16 ounces) 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

Directions

In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10-12 servings.
Originally published as Ham N Cheese Potato Bake in Quick Cooking March/April 1999, p12

Nutritional Facts

1 each: 227 calories, 13g fat (8g saturated fat), 52mg cholesterol, 769mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 1 package (24 ounces) frozen O'Brien hash brown potatoes
  • 2 cups cubed fully cooked ham
  • 3/4 cup shredded cheddar cheese, divided
  • 1 small onion, chopped
  • 2 cups (16 ounces) 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
  1. In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10-12 servings.
Originally published as Ham N Cheese Potato Bake in Quick Cooking March/April 1999, p12

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Reviews forHam N Cheese Potato Bake

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suekg User ID: 3417903 278462
Reviewed Nov. 28, 2017

"Everyone loved it. It reheated nicely as well"

MY REVIEW
[email protected] User ID: 4589016 276330
Reviewed Oct. 15, 2017

"VERY, VERY GOOD....will be making again and again!"

MY REVIEW
[email protected] User ID: 3864962 247342
Reviewed Apr. 21, 2016

"Excellet! The whole family loved it."

MY REVIEW
KvilleGirl User ID: 6372421 223475
Reviewed Mar. 24, 2015

"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."

MY REVIEW
wefarm2live User ID: 2555499 24046
Reviewed Oct. 9, 2014

"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!"

MY REVIEW
AvosMama User ID: 6779888 28470
Reviewed Jul. 19, 2012

"Very good. I use fresh boiled potatos instead of frozen. My son likes it so much he makes it more than I do."

MY REVIEW
musthavemuzk User ID: 5295610 52541
Reviewed Nov. 9, 2011

"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."

MY REVIEW
bereitbach User ID: 4958434 49310
Reviewed Aug. 28, 2011

"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."

MY REVIEW
bgunlock User ID: 1913350 203010
Reviewed Jan. 18, 2011

"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!!!"

MY REVIEW
kanibug User ID: 5181683 49309
Reviewed Jun. 10, 2010

"Great recipe!!! Kids liked it alot. Feed our whole family of six. SIMPLE."

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