The only way smoky ham and cheddar hash brown casserole could be more comforting is if you eat it while wrapped in a king size wool army blanket, sitting on the floor in front of a glowing fireplace surrounded by flickering candles.
You may have eaten something slightly similar in a country restaurant off the interstate, but when you take your first bite of this creamy, smoky, and cheesy dish, you’ll taste that there’s hardly a resemblance.
Smoky ham and cheddar hash brown casserole
1 can cream of chicken soup
1 can cheddar cheese soup
1 can cream of onion soup
16 ounces sour cream
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 cup (8 tablespoons) melted butter, divided into 1/4 cup each
2 cups freshly grated sharp cheddar cheese
2 cups fully cooked, diced smoked ham
1 package (30 to 36 ounces) frozen shredded hash brown potatoes
2 cups crushed corn flakes
- Preheat oven to 350°. Grease with cooking spray a 9×13 pan, or any pan or pans equivalent in size.
- In a very large bowl, stir together soups, sour cream, Worcestershire sauce, garlic salt, onion powder, and 1/4 cup melted butter.
- Toss in the shredded cheese and stir.
- Dump in the ham and stir.
- In batches, stir in the hash brown potatoes until everything is combined.
- Spread the casserole into baking dish(es).
- Sprinkle the crushed corn flakes evenly over the casserole. Drizzle with 1/4 cup melted butter. Cover pan with foil.
- Bake 1 hour, removing the foil for the last 30 minutes.
- Remove from oven and let sit for 10 minutes before serving.
- Store leftovers in an airtight container in refrigerator.
You can prepare this dish, without baking it, and store it in the freezer until ready to bake. Just don’t put the corn flakes or butter on top until you are ready to bake it.Sweet and smoky wishes, Staci