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bowl of hash brown casserole with a fork

Hash Brown Casserole with Ham


  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 cups 1x

Description

Hash brown casserole with ham is an easy recipe to make ahead for breakfast or busy weeknight dinners.  It's made with a homemade cheese sauce, so no canned soup is needed.  Your whole family will love this cheesy ham and corn casserole so much that they'll be asking for seconds!


Ingredients

Scale
  • 32-ounce bag of Southern style hash browns, thawed
  • 4 cups hickory smoked ham, cubed (580g)
  • 1 1/2 cups frozen kernel corn (150g)
  • 1/4 cup salted butter
  • 1 cup green pepper, chopped (100g)
  • 1 cup red onion, chopped (100g)
  • 5 tablespoons all-purpose flour (45g)
  • 3 cups whole milk (710 ml)
  • 3 cups white sharp cheddar cheese, grated (621g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup freshly grated Parmesan cheese (45g)
  • sprinkle of smoked paprika or cayenne pepper
  • 1/4 cup fresh parsley (4g)

Instructions

Making the Potato Mixture

  1. 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.
  2. Gently stir together the potatoes, peppers, onion, and corn in a large bowl until combined.

Making the Cheese Sauce

  1. 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.
  2. 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.
  3. Remove from the heat and stir in 3 cups of sharp cheddar cheese a little at a time until it's all melted.  Remove the sauce from the heat and mix it into the potato mixture.  Add the cubed ham and adjust seasonings to taste.

Assembling the Casserole

  1. Pour the cheesy potato mixture into a large, buttered casserole dish.  Top with 1 cup of Parmesan and smoked paprika or cayenne pepper.
  2. Bake 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.

Notes

  • This 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 hash browns or cubed potatoes.
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Keywords: recipes, leftover

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