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