Try this simple hash brown casserole with chunks of diced ham, cheese and cream for a delicious make-ahead dinner.
Full disclosure, I made this recipe on a whim with no intentions of adding it to the site. But, it turned out quite delicious and was pretty easy to make, which is always good.
After deciding to post this recipe, I scanned the internet to see how others were making this meal. I also kind of wanted to know if they were serving it as a breakfast or dinner; I had made it for dinner and did not add any eggs, so it seemed like a dinner recipe, I guess.
The most significant difference between this hash brown casserole and others is I did not use any “soup.” no cream of mushroom or cream of chicken. Instead, I made a creamy gravy with carrots and celery.
How to make hash brown casserole with ham
Preparing the vegetables
Yes, there are vegetables! The carrots and celery add so much flavor, so don’t go leaving them out. Begin by dicing up the celery and carrot into thin rounds. Then, in a large, 12″ cast iron skillet, melt butter and saute the vegetables.
Give them a couple of minutes to soften up slightly, then throw on some minced garlic. Again, allow the garlic a chance to brown for a few seconds before continuing.
Making the cream
Sprinkle vegetables with flour, slowly add heavy whipping cream and bring to a boil. Reduce heat to a simmer; frequently stir to keep everything from sticking.
Shredding potatoes and adding ham
While the cream is thickening into a gravy-like consistency, prepare the rest of the ingredients. Use the largest shredding holes of a box grater and shred several red potatoes—dice ham into quarter-inch or so chunks.
Combining all the ingredients
After 5-10 minutes, the cream should start to thicken. Once it does, add in the potatoes, ham, frozen corn and shredded cheddar cheese. Salt and pepper to taste; stir it all together well.
Bake in a preheated oven at 375°F for approximately 35 minutes. It should be ready when the cheese and gravy around the edge of the dish start to bubble.
Let rest for several minutes before serving.
This cheesy potato casserole is filling, loaded with flavor, and is a perfect side to any dish. With the added ham, for both protein and heartiness, this potato casserole recipe can easily be served as the main dish.
Helpful Kitchen Supplies
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Swap out potatoes for frozen hash browns. Using frozen hash browns will not only save some time, but the potatoes should also crisp up a bit more.
How to get an extra crunch? As you can see in the pictures, the potatoes are not exactly golden brown and crispy—two ways to get that extra crunch. After shredding the potatoes, wash and dry them. This will allow them the best opportunity to crisp up. Otherwise, another way to achieve that commonly desired crunch is to add approximately 2/3 cup of crushed potato chips or fried onion rings over the top of the dish halfway through cooking.
Making creamy gravy is not my thing. No problem, After sauteing the vegetables until soft, stir in a can of cream of mushroom soup before adding in the hash browns and ham. Then bake like normal.
Does the ham make this easy hash brown casserole a meal?
Of course it does! It also makes a great dish to bring for holidays, potlucks and reunions. But, if you need a little more in your meal, try serving it with this simple Tuscan chicken, meatloaf, smothered pork steaks or round steaks.
Popular Side dishes (you should try)
- 3 red potatoes, shredded
- 2 cups of cooked ham, diced
- 2 cloves of minced garlic
- 1 celery stalk, finely cut
- 1 carrot, sliced into thin rounds
- 2 tbsp butter
- 2 tbsp flour
- 1 cup of heavy whipping cream
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- Saute carrot and celery in the butter for several minutes.
- Add in garlic and let it brown slightly.
- Sprinkle with flour and slowly add the cream.
- Bring to a boil, then reduce heat to simmer. Stir often to keep from sticking.
- Allow it to simmer for approximately 5 minutes, then add ham and potatoes.
- Stir in the cheese and salt and pepper to taste.
- Transfer to a preheated oven at 375°F. Bake for approximately 35 minutes or until the sauce and cheese begin to bubble around the edges.
- Let sit for 10 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 121mgSodium: 786mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 21g
Nutrition is calculated by Nutronionix. All nutritional ingredients should be verified independently.