Cheesy Ham Hashbrowns (Printer-Friendly Version)
A cheesy blend of ham and crispy hashbrowns baked in a rich creamy sauce for a cozy meal.
# Required Ingredients:
→ Meat
01 -
250 grams cooked ham, diced
→ Vegetables
02 -
1 medium yellow onion, finely chopped
→ Potatoes
03 -
450 grams frozen shredded hashbrowns
→ Dairy and Sauces
04 -
300 grams sour cream-based French onion dip
05 -
300 grams cream of chicken soup
06 -
240 grams Colby cheese, shredded
→ Seasonings
07 -
Salt, to taste
08 -
Ground black pepper, to taste
# Step-by-Step Instructions:
01 -
In a large mixing bowl, combine hashbrowns, diced ham, chopped yellow onion, French onion dip, cream of chicken soup, and 180 grams (1 cup) shredded Colby cheese. Season with salt and black pepper and mix thoroughly until uniformly blended.
02 -
Lightly grease a 23x33 cm (9x13 inch) casserole dish with nonstick cooking spray and transfer the mixture into the dish, spreading evenly.
03 -
Sprinkle the remaining 60 grams (1/4 cup) of shredded Colby cheese evenly over the top of the casserole.
04 -
Bake in a preheated oven at 175°C (350°F) for 35 to 45 minutes, or until the casserole is golden brown and bubbling on the surface.
05 -
Remove from the oven and allow to cool slightly before serving warm.
# Handy Cooking Tips:
01 -
For best results, use a sour cream-based French onion dip found in the dairy section to add creaminess and depth of flavor.
02 -
This dish can be prepared ahead and refrigerated overnight before baking to save time.
03 -
Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.