Looking for a recipe to use up leftover ham? Our cheesy hashbrown casserole is just what you need. This cheesy side dish is a delicious addition to your menu!
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Our version of cheesy hashbrown casserole has no "cream of" soup or sour cream. These two ingredients have been replaced with a homemade cheesy white sauce.
- Hashbrowns: Southern style, not shredded
- Ham: cubed from leftovers or a hickory smoked ham steak
- Shredded Cheese: white sharp cheddar and Parmesan
- Vegetables: red onion, green pepper, corn
- Homemade White Sauce: butter, flour, whole milk
How to Make
Gather and prep all the ingredients for our cheesy hashbrown casserole recipe.
- Saute the red onion and green bell pepper until soft in a skillet.
- Mix the sauteed veggies with the hashbrowns and corn.
3. Melt the butter and add the flour one tablespoon at a time until the desired consistency is reached. Cook the flour for 3 minutes, whisking constantly.
4. At a moderate heat, gradually add the milk, whisking constantly to achieve a smooth sauce. Keep whisking until the sauce thickens, about 10 to 12 minutes. Remove from the heat and gradually add the cheese while stirring so it melts well.
Whisk until the sauce is smooth and all the cheese has melted, then add the salt and pepper.
5. Pour the sauce over the Southern style hashbrowns, corn, onions, peppers, and spices. Gently stir to combine with a large spoon, then add the diced ham.
6. Dump the cheesy hashbrown casserole into a buttered casserole dish. If you want to make it ahead, you'll tightly cover the dish with foil and put it in the fridge at this step. When ready to serve, sprinkle with grated Parmesan and smoked paprika.
7. Bake for 30 minutes at 350°F, or 20 minutes at 400°F if you're in a hurry. Our cheesy hashbrown casserole should be well browned when it's done.
8. Let it stand for a few minutes, then serve our cheesy hashbrown casserole while it's still hot.
It most definitely can! Assemble our cheesy hashbrown casserole then cover tightly with foil and freeze for up to one month.
Here are the three most popular ways to thaw frozen hashbrowns. The easiest way it to place the bag in the fridge overnight.
A quicker way is to spread the hashbrowns on a large baking sheet and let it sit on the counter for 1 hour. The fastest way to thaw hashbrowns is to do step #2 then bake at 170°F for 15 minutes.
There are many toppings or other add-ins that taste amazing with plain hashbrowns.
Some ideas are to add veggies like peas, carrots, mushrooms or sweet bell peppers. You can add meat like shredded chicken, bacon or sausage. Extra sharp cheddar, Monterey Jack, Gouda and Gruyere cheese are all very good on hashbrowns.
It will have no lumps due to adding the milk while constantly whisking. It will start to thicken after stirring for 10 minutes, and will coat the back of a spoon.
To balance out your dinner, serve our cheesy hashbrown casserole with the following suggestions. All of these recipes can be found in our recipe index.
- Salad: layered, bell pepper, French carrot
- Bread: rosemary, mountain, or cob loaf
- Vegetables: green beans, sauteed kale, beet greens
Make Ahead: Yes, you most certainly can. Assemble our cheesy hashbrown casserole, cover, then place in the fridge. For best results, bake it just before serving for 30 minutes at 350 F, or 20 minutes at 400°F.
Leftovers: Any leftover hashbrown casserole can be refrigerated for up to 3 days, as long as it is in an airtight container.
Reheat: Reheat the covered hashbrown casserole dish in the oven at 325°F for 20 minutes or until heated through.
Freeze: If you can't eat all your leftovers of our cheesy hashbrown casserole, place it in a freezer friendly container and freeze for up to one month. To reheat from frozen, thaw in the fridge overnight then back for 30 minutes at 350°F or until heated through.
- Whole milk works better than 2% for the white sauce.
- Use freshly grated cheese, not pre-grated.
- Add an extra tablespoon of flour to the roux for a thicker sauce.
- As the hashbrowns bake, they will absorb some of the sauce.
- Allow the cheesy hasbrown casserole to set for a few minutes before serving.
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Cheesy Hashbrown Casserole
- 32- ounce bag of Southern style hash browns, thawed
- 4 cups hickory smoked ham, cubed
- 1 ½ cups frozen kernel corn
- ¼ cup salted butter
- 1 cup green pepper, chopped
- 1 cup red onion, chopped
- 5 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups white sharp cheddar cheese, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- smoked paprika or cayenne pepper
- ¼ cup fresh parsley
Making the Potato Mixture
- Melt one tablespoon of butter over medium high heat, then saute the green peppers for a few minutes. Add the onion and cook until soft.
- Gently stir together the potatoes, peppers, onion, and corn in a large bowl until combined.
Making the Cheese Sauce
- Melt 3 tablespoons of butter in a medium saucepan over medium heat, then add the flour 1 tablespoon at a time. Cook for 3 minutes, whisking constantly.
- Gradually add the milk, constantly whisking until the sauce is smooth, then add the salt and black pepper. Cook until it thickens, stirring occasionally for 10 to 12 minutes.
- Remove from the heat and stir in 3 cups of sharp cheddar cheese a little at a time until it's all melted. Mix it into the potato mixture. Add the cubed ham and adjust seasonings to taste.
Assembling the Casserole
- Dump the cheesy potato mixture into a large, buttered casserole dish. Top with 1 cup of Parmesan and smoked paprika or cayenne pepper. (If you are making this cheesy hashbrown casserole ahead of time, cover it tightly with foil and store it in the fridge.
- Bake the cheesy hashbrown casserole in a 350°F oven for 55 minutes to 1 hour, until the top is browned. Allow to set for a few minutes, then serve warm garnished with fresh parsley, freshly grated Parmesan cheese, and a few cracks of black pepper.
- This cheesy hashbrown casserole freezes well. Thaw it out overnight in the fridge, then reheat it in the oven at 300 F for 30 minutes. Garnish with a fresh sprinkle of cheese and paprika on top.
- Speed up the prep time by using Southern style hash browns instead of cubed potatoes.
- For a better tasting sauce, use whole milk instead of 2%.
- For a smooth sauce, use freshly grated cheese, not pre-grated.
- Remember some of the sauce will be absorbed into the hashbrowns.
Our cheesy hashbrown casserole recipe was originally published on October 20, 2017 and was updated on November 30, 2018 and March 27, 2020. It was republished on April 22, 2022 with resized photos and refreshed content.