Cheesy Ham and Hash Brown Casserole Recipe

Frozen hash browns: Shredded potatoes that are typically found in the frozen foods section. They provide the base for the casserole.

Diced ham: Pre-cooked ham that is cut into small cubes. It adds a savory and meaty flavor to the dish.

Shredded cheddar cheese: A type of cheese that melts well and adds a rich, cheesy flavor to the casserole.

Sour cream: A creamy dairy product that adds tanginess and moisture to the casserole.

Cream of chicken soup: A canned soup that adds creaminess and chicken flavor to the dish.

Milk: A liquid dairy product that helps to thin out the mixture and add creaminess.

Salt: A seasoning that enhances the overall flavor of the dish.

Black pepper: A spice that adds a mild heat and depth of flavor to the casserole.

To ensure your hash browns cook evenly and achieve a crispy texture, thaw them completely and pat them dry with paper towels before mixing them with the other ingredients. This step helps remove excess moisture, preventing a soggy casserole.

• frozen hash browns - Substitute with diced potatoes: Freshly diced potatoes can provide a similar texture and flavor, though they may require a bit more cooking time.

• diced ham - Substitute with cooked bacon: Cooked bacon adds a smoky flavor and a similar protein content, making it a suitable replacement.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor compared to cheddar.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy consistency, with the added benefit of being lower in fat.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy base and depth of flavor, making it a good alternative.

• milk - Substitute with heavy cream: Heavy cream will make the casserole richer and creamier, though it is higher in fat.

• salt - Substitute with garlic salt: Garlic salt adds a bit of extra flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, with a slightly different appearance.

• Allow the casserole to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the leftovers to an airtight container. If you don't have one large enough, you can use multiple smaller containers.
• Store the container in the refrigerator. The casserole will keep well for up to 3-4 days.
• For longer storage, consider freezing. Wrap the casserole tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.
• Label the package with the date so you can keep track of how long it's been stored.
• When ready to reheat, thaw the casserole in the refrigerator overnight if frozen.
• Preheat your oven to 350°F (175°C). Remove any plastic wrap and foil.
• Cover the casserole with foil and bake for about 20-25 minutes, or until heated through. If you prefer a crispy top, remove the foil for the last 5-10 minutes of baking.
• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot.

• Preheat your oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish, cover it with aluminum foil to prevent drying out, and bake for about 20-25 minutes or until heated through.

• For a quicker method, use a microwave. Transfer a portion of the casserole to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C), place the casserole in an oven-safe dish, and heat for about 15-20 minutes. For extra crispiness, uncover the dish for the last 5 minutes of heating.

• To reheat on the stovetop, place the casserole in a non-stick skillet over medium-low heat. Cover the skillet with a lid and heat for 10-15 minutes, stirring occasionally to prevent sticking and ensure even heating.

• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish and heat for about 10-15 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a nice crispy top.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for combining the hash browns, diced ham, shredded cheddar cheese, sour cream, cream of chicken soup, milk, salt, and black pepper.

• Greased baking dish: Holds the casserole mixture and ensures it doesn't stick during baking.

• Measuring cups: Necessary for accurately measuring the hash browns, diced ham, shredded cheddar cheese, sour cream, and milk.

• Teaspoon: Used to measure the salt and black pepper.

• Spatula or large spoon: Helps in mixing the ingredients thoroughly in the large mixing bowl.

• Oven mitts: Protect your hands when placing the baking dish in the oven and taking it out.

• Cooling rack: Allows the casserole to cool slightly before serving.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Pre-diced ham: Purchase pre-diced ham to skip the step of cutting it into pieces.

Thaw hash browns: Thaw the frozen hash browns in the microwave to reduce baking time.

Mix in the baking dish: Combine all ingredients directly in the baking dish to save on cleanup time.

Use a food processor: Quickly mix the sour cream, cream of chicken soup, and milk using a food processor for a smoother blend.