CRUNCHY TOP HAM & POTATO
CASSEROLE
 
2 lbs. Southern-style frozen hash brown potatoes
1 (10-3/4 oz.) can undiluted cream of chicken soup
1/2 c. melted butter
2 c. dairy sour cream
2 c. cubed, cooked ham
1/2 tsp. ground pepper
1/3 c. chopped green onion
1-1/2 c. shredded cheddar cheese

TOPPING:

2 c. crushed cornflakes
1/4 c. melted butter

Combine all first ingredients and mix well. Place in a 13 x 9 x 2 inch baking dish. Combine topping ingredients and sprinkle on top of casserole. Bake at 350 degrees for 1 hour. Yields 10 servings.

recipe reviews
Crunchy Top Ham & Potato Casserole
   #99421
 Chelsea (Arizona) says:
Replaced the Corn flakes with french friend onions during the last 5 minutes instead and the cooking time took about an extra half hour, but it was good, just wish I would have put it in sooner. Also will probably add more cheese next time.
   #112429
 Linda (New York) says:
Love this recipe. To make it a one dish meal I add 1 bag of frozen mixed veggies (thawed) and I omit the butter and use 2 cans of cream of mushroon soup instead of the cream of chicken. I substitute french fried onion for the green onion. Also cream of onion soup can be substituted for one can of soup and onion.

Related recipe search

“HAM POTATO CASSEROLE”

 

Recipe Index