I love hashbrown casserole, in all variations. That cheesy, salty, oniony goodness is something I can eat for breakfast, lunch, or dinner. I don’t think I’ve ever gone to the Cracker Barrel and not gotten hashbrown casserole as a side.
The Ham and Hashbrown Casserole recipe I’m going to share with y’all today, is just a heartier version of that traditional one we all love. The day after Christmas I found myself with about 6 lbs of leftover spiral- sliced honey ham, so I got creative with a few recipes. 😊 This casserole also freezes beautifully, and makes enough to split into 2 8×8 pans. It makes a great brunch when paired with fresh fruit or a light salad, but is equally as good as a stand-alone dish for breakfast.
Ham and Hashbrown Casserole:
– 1 bag (28-30 oz) of frozen shredded hashbrowns
– 12 oz of finely shredded sharp cheddar, 1/2 cup reserved
– 1 small onion, diced
– 4 mini sweet peppers, or 1 large bell pepper, diced
– 1 can cream of celery soup
– 1 1/2 cups chopped ham (if you don’t have leftover ham, good quality deli ham is fine)
– 1/2 stick butter, melted
– 12 oz sour cream
– salt and pepper to taste
In a large mixing bowl, combine all ingredients and stir well. To make the mixture easier to combine, I microwaved the whole thing for about 45 seconds, and it softened everything up so it could get well incorporated.
Split the mix into 2 greased 8×8 pans, and sprinkle tops with reserved cheddar. If you’re freezing one, wrap it in plastic wrap and then foil to prevent freezer burn. It should keep well that way for up to 6 weeks. The night before you want to bake it, just take it out of the freezer and thaw in the fridge.
If you’re baking one right away, which you should, because it’s tasty, preheat your oven to 350 degrees. Bake for 45 minutes, or until everything is bubbly and browned.