Cheesy Ham And Hash Brown Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Lightly grease a 9 x 13 inch baking pan.
• In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese.
• Sprinkle with Parmesan cheese.
• Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.
• Serve immediately.

Steps:

• Preheat oven to 350F degrees.
• In a large saucepan, melt margarine; stir in flour.
• Add milk all at once--cook& stir until bubbly; cook 1 minute more.
• Remove from heat& stir in cheese& mustard.
• Set aside.
• Place half of the ham in an ungreased 2-quart casserole dish.
• Top with half of the hash browns& half of the cheese sauce.
• Spread the spinach on top of the cheese layer.
• Repeat layers with remaining ham, potatoes& cheese.
• Bake uncovered for 30 minutes, or until heated through.

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese.
• Spread evenly into prepared dish.
• Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown.
• Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Add the butter to a large heavy skillet. Once foaming and melted, add the garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.

Steps:

• 1. Preheat oven to 375*F. Lightly grease a 9x13 inch baking dish.
• 2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• 3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
• My Note: I made it this past weekend. He loved it. Instead of using the sharp cheddar, I used medium cheddar. I also added 1/4c red bell peppers, 1/4c green bell peppers, and 1/4c onions, and 1/4c mushrooms. Also after I serve this onto a plate, I grate some fresh parmesean cheese to give it a little kick. The peppers added such a wonderful flavor to this dish. This is going to be a favorite for a long time.
• Don't subsitute cream of chicken or celery soup for the cream of potato. It's a key ingredient and worth the trip to the market to get it if you don't have it on hand.
• I did cover loosely with foil after about 20 minutes when it looked like the edges were browning too early, but next time I'm just going to let it go. I didn't think a cup of ham would be enough or that this would actually serve 12, but it was just right. I used diced hash browns instead of the shreds, and shredded parmesan from a bag instead of the shaker can. Next time I might throw in some chopped jalapenos or green chiles for more zip -- bacon crumbles would be good too. Breakfast burrito idea for leftovers also sounds fabulous!
• I made this for a church group and got rave good reviews, and many recipe requests. I agreed with other reviewers that it was very salty, if you can use any low sodium ingredients do so. To the reviewer whose results were soupy, I wonder if you might have used ready to serve, rather than condensed soup. Thanks for the reviewer this recipe! This is an addition to my original review. I recently made this again, I omitted the Parmesan cheese, instead topping it with an additional handful of cheddar. This eliminated the salt problem! Wonderful stuff, try it you will be pleased!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix potatoes, ham and 1 1/2 cups of the cheese. Spread in baking dish. In same bowl, mix sour cream, milk and seasoned salt with wire whisk until well blended. Spoon over potato mixture; stir to mix. Cover baking dish with foil.
• Bake 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until bubbly and thoroughly heated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Steps:

• Grease 8- or 9-inch square baking dish with butter or cooking spray.
• In large bowl, beat eggs, milk and cream cheese until well blended. Stir in mustard, salt, pepper, potatoes, Cheddar cheese, bell pepper and ham. Pour mixture into baking dish. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 40 minutes. In small bowl, combine topping ingredients. Sprinkle over casserole. Bake 10 to 15 minutes longer or until set and top is golden brown. Cut into 6 squares and cut each square in half diagonally.