Cheesy Ham Hashbrowns (Print-Friendly Version)
Delightful cheesy ham and crispy hashbrowns combined with a creamy sauce for a hearty, warm dish.
# What You'll Need:
→ Meat
01 -
200 grams cooked ham, diced
→ Vegetables
02 -
1 medium yellow onion, finely chopped
→ Potatoes
03 -
600 grams frozen hashbrowns, thawed
→ Dairy & Sauces
04 -
300 grams cream of chicken soup
05 -
125 grams sour cream-based French onion dip
06 -
225 grams shredded Colby cheese, divided
→ Seasonings
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
In a large mixing bowl, blend the thawed hashbrowns, diced ham, chopped onion, French onion dip, cream of chicken soup, and 150 grams of shredded Colby cheese. Season with salt and freshly ground black pepper to taste, then stir until the mixture is uniform.
02 -
Lightly coat a 23x33 cm (9x13 inch) casserole dish with nonstick cooking spray. Transfer the hashbrown mixture into it, spreading evenly.
03 -
Sprinkle the remaining 75 grams of shredded Colby cheese evenly over the casserole. Bake at 175°C (350°F) for 35 to 45 minutes, until the top is golden brown and bubbling.
04 -
Allow the casserole to rest briefly after baking. Serve warm as a hearty main or side dish.
# Additional Tips:
01 -
Use a sour cream-based French onion dip for optimal creaminess and flavor depth.
02 -
Pre-diced or leftover ham expedites preparation.
03 -
This casserole can be assembled the night before; cover and refrigerate until baking.
04 -
Store leftovers in airtight containers refrigerated for up to 4 days, or freeze up to 3 months.