Easy Cheesy Hashbrown Casserole with Ham

A super easy, cheesy hashbrown casserole with ham that’s filled with hashbrown potatoes, sour cream, onions, ham and more and makes the perfect breakfast, lunch or dinner.

Close up of cheesy ham hashbrown casserole with a fork on a white plate.

This breakfast casserole is straight-up comfort food and it won’t take you tons of time or effort to make.

Hey there! Before you scroll, there are lots of helpful things in this post…including an FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Table of Contents:

It’s a great way to feed a hungry crowd, or a small family and have leftovers for later.

Ham and hashbrown bake is perfect as a hearty breakfast, but it’s also perfect as a hot lunch or a family dinner.

Cheese hashbrown breakfast casserole on a white plate with a fork and text overlay.

Ingredient Notes:

Now let’s talk a little about just some of the ingredients in this ham and cheese hashbrown casserole. (The printable list of all ingredients are in the recipe card below.)

Onion, garlic and olive oil: These ingredients will add a bit of flavor to this casserole, so try not to skip them.

Frozen hashbrown potatoes: This is the main star of this recipe. The easy part is that you can just buy a bag of frozen hashbrowns and there’s no need to shred up your own potatoes.

Sour cream: Can we agree that sour cream just makes things better? It’s going to add flavor and a creamy texture.

Cream of chicken soup: I know, I know, there are some that just don’t like the idea of adding cream of something soup, but I promise it’s worth it. It adds a lot of flavor so that the casserole doesn’t turn out tasting bland and it adds a lot of creaminess. You won’t regret it.

Butter: I like the idea of adding a bit of butter because it adds so much flavor and real butter just makes everything better.

Diced pre-cooked ham: You can use leftover chopped-up ham, or just purchase the precooked chopped ham at the grocery store like I did. You can always vacuum seal any leftover chopped ham and use it later.

Shredded cheese: Of course, this is what will make this casserole full of cheesy goodness. I used colby jack shredded cheese, but you can use whatever cheese you like.

(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)

Top view of breakfast ham and potatoe casserole with a large silver spoon.

How to make this easy breakfast casserole:

Let’s talk a little about how to make this hashbrown, ham, cheese and sour cream casserole. (The printable instructions are in the recipe card below.)

Step 1:

First, preheat the oven to 350 degrees F and make sure to spray a 13×9 inch baking dish with non-stick baking spray, then set the pan aside.

Baking dish that is sprayed with non stick cooking spray.

Step 2:

Take a skillet and add the olive oil, chopped onion and garlic and then cook them on medium heat for about 2-3 minutes or until the onions are cooked through and translucent.

Cooked onions in a skillet.

Step 3:

Now, add the cooked onions and all the other ingredients to a large bowl and mix well.

Ingredients to make the breakfast casserole in a glass bowl.

Step 4:

Next, pour the mixture into the prepared baking dish and bake for about 60-70 minutes. Add a piece of foil over the top only if it starts to over-brown.

Ingredients for breakfast casserole spread into a casserole dish.

Step 5:

Serve this breakfast casserole warm. You can also heat up leftovers.

Top view of baked ham cheese and potato casserole with a large sliver spoonl

(Remember that the instructions will also be in the recipe card below.)

Close up of cheesy ham hashbrown casserole with a fork on a white plate.

Easy Cheesy Hashbrown Casserole with Ham

A super easy, cheesy hashbrown casserole with ham that’s filled with hashbrown potatoes, sour cream, onions, ham and more and makes the perfect breakfast, lunch or dinner.
No ratings yet
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Keyword: cheesy hashbrown casserole with ham
Prep Time: 7 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 12 minutes
Servings: 8 servings
Calories: 326kcal
Author: Kara @ Quick and Easy Baking

Ingredients

  • 1/2 large yellow onion, chopped very small (or a small onion chopped)
  • 1 teaspoon minced garlic
  • 1 teaspoon olive oil
  • 1 (30 ounce) bag frozen hashbrown potatoes, thawed
  • 1 1/2 cups sour cream
  • 1 (10 ounce) can cream of chicken soup
  • 1/2 cup butter, melted but not hot
  • 1 cup cooked diced ham (I used pre-cooked, already diced ham. You can also use chopped deli ham)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups colby jack cheese, shredded (or cheddar if you prefer)
Have questions?Make sure to check out the Tips & FAQ section in the post!

Instructions

  • Preheat the oven to 350 degrees F and spray a 13×9 inch baking dish with non-stick baking spray. Set aside.
  • In a skillet, add the olive oil, chopped onion and garlic and cook on medium heat for 2-3 minutes or until cooked through and translucent.
  • In a large bowl, add the cooked onions and all the other ingredients and mix well.
  • Pour into the prepared baking dish and bake for about 60-70 minutes. If the top starts to brown a little too much, set a piece of foil over it.
  • Serve warm.

Notes

How to Store: Leftovers should be stored covered, in the refrigerator for up to 2-3 days.
How to serve: This casserole is best served warm. Heat leftovers in the microwave.
For more questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about ingredient substitutions, mixing method etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 326kcal | Carbohydrates: 4g | Protein: 10g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 549mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 0.2mg
Baking at higher elevation?You’ll need to make adjustments for high elevations. This website does not specialize in that type of baking. Please take time to research high elevation baking websites for adjustments that should be made.
DislaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers!

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Tips & FAQs:

Do I need to thaw frozen hashbrowns for this casserole?

Yes, you’ll need to set the bag of frozen hashbrowns out before you mix up this casserole. Just set the bag out about an hour or so before you make it.

Butter tip:

Make sure to use real butter instead of margarine as real butter has a much better flavor.

Do I have to add the ham?

No, you can omit the ham if you don’t have any or would rather make this vegetarian.

Should the ham be cooked first?

Yes, the diced ham needs to be precooked.

Can I add deli ham or lunch meat instead?

Yes, that should be fine, you’ll just want to chop it up a bit.

Can I add bacon to this casserole instead of ham?

That actually sounds wonderful. Just make sure if you add bacon, that it’s pre-cooked and chopped.

How can I tell when this casserole is done baking?

Just watch the timer and when it gets close to an hour of cooking time, make sure to check that it’s not over-browning.

You can pull the casserole out of the oven and try a bit to see if the potatoes are cooked through. Be careful though as it’ll be very hot.

Can this casserole be frozen?

Maybe, although I haven’t tried freezing it. I think it would be fine to freeze it though. It just needs to be kept in an airtight container so that it doesn’t get freezer burn. I would only freeze it for up to about 2 months.

How do I store this casserole and how long does it last?

Leftovers should be stored covered, in the refrigerator and can last up to 2-3 days.

What’s the best way to serve/eat this casserole?

This casserole is best served warm. Heat leftovers in the microwave. You can serve this casserole for breakfast, lunch, or dinner.

Close up of breakfast casserole on a spoon with a large amount behind it on a white plate.

Video:

Supplies used for this recipe:

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Collage image of hashbrown ham casserole with text overlay.
Kara

Leave a Comment

Recipe Rating