Don't forget to check out the Tips & FAQ section in the post!
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.
This breakfast casserole is straight-up comfort food and it won’t take you tons of time or effort to make.
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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.
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.)
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.)
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.
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.
Now, add the cooked onions and all the other ingredients to a large bowl and mix well.
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.
Serve this breakfast casserole warm. You can also heat up leftovers.
(Remember that the instructions will also be in the recipe card below.)
Easy Cheesy Hashbrown Casserole with Ham
- 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)
- 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.
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Tips & FAQs:
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.
Make sure to use real butter instead of margarine as real butter has a much better flavor.
No, you can omit the ham if you don’t have any or would rather make this vegetarian.
Yes, the diced ham needs to be precooked.
Yes, that should be fine, you’ll just want to chop it up a bit.
That actually sounds wonderful. Just make sure if you add bacon, that it’s pre-cooked and chopped.
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.
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.
Leftovers should be stored covered, in the refrigerator and can last up to 2-3 days.
This casserole is best served warm. Heat leftovers in the microwave. You can serve this casserole for breakfast, lunch, or dinner.
Supplies used for this recipe:
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