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Cheesy Ham 'n' Hash Brown Casserole

Cheesy Ham 'n' Hash Brown Casserole

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The Baking Bookworm

Creamy, easy, and so very tasty, this casserole can be made ahead of time and can be changed depending on the cheese and veggies used. It's great for a brunch, lunch, or easy dinner and a great way to use up leftover ham.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 48.5 g
  • 75%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1545 mg
  • 62%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  2. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, onion, and bell pepper in hot oil until onions are translucent, about 5 minutes. Transfer vegetables to a large bowl.
  3. Stir hash brown potatoes, ham, cream of chicken soup, sour cream, about 3/4 cup Cheddar cheese, and about 3/4 cup Parmesan cheese into vegetables. Spread potato mixture into the prepared baking dish. Sprinkle remaining 1/4 cup Cheddar cheese and 1/4 cup Parmesan cheese over potato mixture.
  4. Bake in the preheated oven until bubbly and cheese is melted, 40 to 45 minutes. Let stand for 5 minutes before serving.
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I changed it a little...added chopped broccoli and used some turned out delish...big fan...thanks


I must admit, I thought the lone 2 star rating (without a review) was a fluke. I've made many breakfast casseroles like this before and they've all been delicious. However, this is missing two key ingredients: butter and salt. It took everything in me not to add them when I was prepping this, but decided to follow the recipe since I'd be the first "real" review. I wish I'd added them... I made this the night before and chose to forgo sauteing the veggies for a few reasons: I'm lazy, we like veggies w/a bit of a crisp, and they cook just fine IN the casserole. Other than that, I followed the recipe, though I did halve it for the two of us (and froze the remainder of the potatoes and cream of chicken soup together for another future half). I took a small portion, and did not finish it. It tastes strongly of cream of chicken soup, which is not a pleasant flavor (most of the other recipes I've made call for the soup, too, and I've never noticed it as prominently). If you add 1/2C butter and 1 tsp of salt, this would be at least 4 stars. THANKS for the recipe; I'm sorry it wasn't our cup o' tea.