Loaded Cheesy Ham and Hash Brown Casserole
This Loaded Cheesy Ham and Hash Brown Casserole is a comforting dish perfect for breakfast, brunch, or dinner. With creamy hash browns, savory ham, and melty cheese, it’s simple to make, reheats beautifully, and always disappears fast from the table.
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
Thaw the hash browns first. If they’re still frozen, the casserole can become watery.
Prep ahead: Assemble the casserole the night before, cover, and refrigerate. Bake the next day, adding 10 extra minutes.
Customize it: Try cooked bacon, sausage, or veggies like bell peppers or spinach for a twist.
For extra crunch: Mix crushed Ritz crackers with melted butter and sprinkle on top before baking.