You can easily make this casserole ahead of time and stick it in the fridge until you are ready to eat. A lot of times I will mix it all together before going to bed and then toss it in the oven while I am getting ready in the morning. You can also serve this at other times than breakfast. It makes a nice dinner option or you can leave the meat out and serve it as a side dish. Try adding in some of your favorite veggies like green peppers, onions, and mushrooms… yum!
Check out what they are saying about this recipe over at All Recipes:
“Quick and easy to make, not to mention delicious!”
Everyone loves this casserole, and I love making it!
Ingredients
1 (32 ounce) package frozen Ore-Ida hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans Campbell’s condensed cream of potato soup
1 (16 ounce) container Daisy sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
Instructions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
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Quick Tip: Switch around your cheeses to suit your personal tastes.
Thanks again to All Recipes for this simple and scrumptious recipe.
