If you’ve ever woken up on a chilly morning and craved something warm, hearty, and comforting enough to gather everyone around the table, this casserole might just be it. I stumbled upon this recipe one weekend after the holidays when we had a bit of leftover ham sitting in the fridge. You know that kind of morning when you’re too lazy to plan but too hungry to settle for cereal? That’s exactly how this was born.
I pulled out the leftover ham, a bag of frozen hash browns I’d forgotten about, and a block of cheese that was begging to be used. What came out of the oven that morning was the kind of meal that makes you stop mid-bite and think, “Why haven’t I made this before?”
Now, this Loaded Cheesy Ham and Hash Brown Casserole has become one of those recipes I reach for every time I want something easy yet deeply satisfying. It’s cozy enough for breakfast, filling enough for dinner, and if I’m being honest, I’ve definitely reheated a slice or two for lunch the next day.
Why You’ll Love This Recipe
This casserole hits all the right notes. It’s creamy, cheesy, smoky, and loaded with flavor in every single bite. You get those crispy edges from the hash browns, the savory chunks of ham tucked inside, and that melted cheese layer that’s just irresistible.
And here’s the best part — you can prep it the night before and bake it fresh in the morning. That’s a lifesaver if you’re hosting brunch, have family staying over, or just want to make mornings easier.
It’s also flexible. If you’re out of ham, toss in some cooked bacon or sausage. Add a handful of veggies like bell peppers or spinach for a lighter version. I’ve even made it meatless once, and it was still amazing. This is one of those dishes that just fits whatever mood or ingredients you have on hand.
The Story Behind It
The very first time I made this, it was completely unplanned. I remember opening the freezer, hoping to find inspiration, and spotting that half-used bag of hash browns from another recipe. That’s when the idea clicked — hash browns, ham, and cheese. Simple, right?
I didn’t even have a plan for the sauce at the time. I mixed some sour cream and cream of chicken soup together, crossed my fingers, and hoped for the best. The smell that started filling the kitchen as it baked was unreal. That warm, cheesy, smoky aroma that makes everyone wander in, asking what’s cooking.
By the time it came out of the oven, bubbling and golden on top, I already knew it was going to be a keeper. I let it rest for a few minutes — mostly because I couldn’t decide whether to wait or dive right in. The first forkful was perfect: cheesy, creamy, and comforting in the best possible way.
Ingredients
(Serves about 8 people — or fewer if everyone goes back for seconds, which they probably will)
1 (30-ounce) bag frozen shredded hash browns, thawed
(If you’re using the cubed kind, that works too — it just adds more texture.)2 cups cooked ham, diced
(Leftover ham from the holidays is perfect for this.)2 cups shredded sharp cheddar cheese, divided
(Freshly grated melts beautifully, but use pre-shredded if you’re in a hurry.)1 cup sour cream
1 (10.5-ounce) can cream of chicken soup
(You can use cream of mushroom or celery for a different flavor twist.)½ cup milk
¼ cup unsalted butter, melted
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper, to taste
½ cup chopped green onions (optional but adds a nice freshness)
Extra toppings: a sprinkle of paprika, extra cheese, or a handful of crushed buttery crackers for a crispy topping
Directions
Step 1: Preheat the oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray. It’ll save you the headache of trying to scrub off baked cheese later — trust me on this.
Step 2: Mix the creamy base
In a large mixing bowl, stir together the sour cream, cream of chicken soup, milk, melted butter, onion powder, garlic powder, salt, and pepper. Mix until it looks smooth and creamy. This is the heart of the casserole — it’s what keeps everything soft and flavorful instead of dry.
Step 3: Add the good stuff
Fold in the thawed hash browns, diced ham, and 1½ cups of the cheddar cheese. Stir until everything is coated evenly. If it feels a little thick, you can splash in a tablespoon or two of extra milk. It’s supposed to look rich and a bit gooey before baking.
Step 4: Layer and top
Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining cheese on top, and if you’re feeling fancy, add a pinch of paprika or some crushed crackers for a golden crunch once it’s baked.
Step 5: Bake
Bake uncovered for 45–50 minutes, or until the edges are golden brown and the cheese on top is melted and bubbly. You’ll know it’s ready when the kitchen smells like heaven and the center is piping hot.
Step 6: Rest and serve
Take it out of the oven and let it rest for about 10 minutes before serving. This helps everything settle, and it makes slicing easier. Sprinkle with chopped green onions if you like a pop of color and freshness.
Tips for the Perfect Casserole
Thaw your hash browns fully. If you skip this step, the casserole can end up watery. Just let them sit out for 30–40 minutes before mixing.
Use a mix of cheeses. Cheddar gives that classic sharp flavor, but adding a bit of Monterey Jack or mozzarella makes it extra melty.
Want a crispy top? Mix 1 cup crushed Ritz crackers or cornflakes with 2 tablespoons melted butter and sprinkle over before baking.
Meal prep tip: Assemble everything the night before, cover it tightly, and refrigerate. The next morning, bake it as directed — just add 10 extra minutes since it’ll be cold.
Variations
This recipe is so flexible that you can easily make it your own.
Vegetable-loaded version: Add chopped bell peppers, mushrooms, or spinach to sneak in some veggies.
Breakfast style: Crack in a few eggs and whisk them into the creamy base for a more traditional breakfast casserole.
Meat swap: Use cooked bacon or sausage instead of ham, or mix them all for a loaded version.
Lighter option: Swap sour cream for Greek yogurt and use reduced-fat cheese — still delicious, just a bit lighter.
Storing and Reheating
If you’re lucky enough to have leftovers, this casserole keeps beautifully. Store any leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, cover with foil and warm in the oven at 325°F until heated through, or microwave individual portions.
It also freezes surprisingly well. Just cool it completely, wrap it tightly, and freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake until hot again.
Serving Suggestions
We usually serve this casserole as the star of the breakfast table with a side of fresh fruit or a simple salad if it’s dinner time. It pairs beautifully with scrambled eggs or even a fried egg on top if you want to make it extra indulgent.
If you’re serving guests, a side of warm biscuits or a light green salad rounds it out perfectly. Honestly, it’s one of those dishes that feels complete all on its own — warm, cheesy, and full of comfort.
Final Thoughts
Every time I make this, it brings me back to that first morning when it all came together by accident. I think that’s the beauty of cooking — sometimes the best recipes aren’t planned, they just happen. You mix a little of this, add a little of that, and suddenly you’ve created something your family asks for again and again.
This Loaded Cheesy Ham and Hash Brown Casserole is the kind of recipe that makes mornings feel special without any extra fuss. It’s comforting, it’s easy, and it’s the kind of food that fills both your stomach and your soul.
Serve it once, and I promise, it’ll earn a permanent spot in your family’s favorite list.
Loaded Cheesy Ham and Hash Brown Casserole
Ingredients
- 1 30-ounce bag frozen shredded hash browns, thawed
- 2 cups cooked ham diced
- 2 cups shredded sharp cheddar cheese divided
- 1 cup sour cream
- 1 10.5-ounce can cream of chicken soup
- ½ cup milk
- ¼ cup unsalted butter melted
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ½ cup chopped green onions optional
- Optional toppings: pinch of paprika extra cheese, or crushed buttery crackers for a crunchy top
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Mix the creamy base. In a large bowl, combine sour cream, cream of chicken soup, milk, melted butter, onion powder, garlic powder, salt, and pepper. Stir until smooth.
- Add the filling. Fold in the thawed hash browns, diced ham, and 1½ cups of cheddar cheese. Stir gently until everything is evenly coated.
- Layer and top. Spread the mixture into the prepared baking dish. Sprinkle the remaining cheese evenly over the top. If desired, add paprika or crushed crackers for crunch.
- Bake uncovered for 45–50 minutes, until golden and bubbling around the edges. The center should be hot and set.
- Rest and serve. Remove from the oven and let rest 10 minutes before serving. Garnish with green onions for a fresh finish.
Notes
