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.
1/2large yellow onion, chopped very small (or a small onion chopped)
1teaspoonminced garlic
1teaspoonolive oil
1(30 ounce) bagfrozen hashbrown potatoes, thawed
1 1/2cupssour cream
1(10 ounce) cancream of chicken soup
1/2cupbutter, melted but not hot
1cupcooked diced ham(I used pre-cooked, already diced ham. You can also use chopped deli ham)
1/4teaspoonsalt
1/2teaspoonground black pepper
2cupscolby jack cheese, shredded(or cheddar if you prefer)
Instructions
Preheat the oven to 350 degrees F and spray a 13x9 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.