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Ham and Cheese Hash Brown Casserole

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"Shared by Katie Smelas"

Serves 10 | Prep Time 10 minutes | Cook Time 1 hour

Why I Love This Recipe

I make this every time I host brunch or I go to a potluck and it's always a hit. It's a great breakfast for those who don't like eggs. You can make it ahead of time and refrigerate or freeze for later. To bake after freezing, thaw completely and then bake as directed.

As a tip, leave the hash browns out in the bag for a bit to thaw. It'll make it much easier for mixing. I also cook the ham for a few minutes on each side before dicing as it brings extra flavor.

Ingredients You'll Need

1 (32-oz) package frozen hash brown potatoes
1 pound cooked diced ham
2 (10.75-oz) cans condensed cream of potato soup
1 (16-oz) container sour cream
2 cups shredded sharp Cheddar cheese
1½ cups grated Parmesan cheese


Preheat oven to 375ºF. Lightly grease a 9×13 inch baking dish with cooking spray.

In a large bowl, mix together hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. Spread into prepared pan. Sprinkle with Parmesan cheese.

Bake uncovered 1 hour , or until bubbly and lightly brown. You may need to cook it longer. I typically add 5 minutes at a time.

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