Ham & Hashbrown Casserole



We have always loved Cracker Barrel's hashbrown casserole on the sides menu.  Your father has even been known to order a double side of it from time to time!  I saw a few copycat recipes online and gave it a try, adding a few special touches to make it extra yummy.  This is a great recipe for breakfast or dinner and makes a large 9x13 casserole dish full.  It is also a great recipe after Christmas or Easter if you have leftover ham.

Ingredients:
2 bags (20 oz total) of shredded hashbrowns   (I use 2 - 14 oz bags of Simply Potato brand but you could buy a frozen bag and let it thaw out)
1 medium sweet onion diced
8oz package of baby bella mushrooms chopped
3 tablespoon of butter
2 cans of cream of mushroom soup
1 cup of sour cream
1 center-cut ham steak, cut into small cubes (or about 1 1/2 cups diced leftover ham)
2 cups shredded Monterrey jack cheese
2 cups shredded medium cheddar cheese
salt & pepper

Instructions:
Preheat oven to 350 and spray a 9x13 or 2 square baking dishes with non-stick spray.
Melt butter over medium heat in a saute pan.
Add onions and mushrooms and cook until softened, about 5 minutes.
If hash browns were previously frozen, squeeze out all water that may be in them.
In a large bowl, mix together hashbrowns, 1 cup of each cheese, sour cream, cream of mushroom soup, diced ham, and sauteed onions/mushrooms. 
Season with salt and pepper and stir until seasoned throughout.
Spray a 9x13 baking dish with cooking spray.  Pour mixture into baking dish and top with remaining cheese.
Cover with foil and bake for 45 minutes.
Remove foil and cook an additional 15 minutes but not letting cheese on top get too brown.

Note: This recipe can be cut in half and/or ham removed  to make a smaller casserole as a side dish but cook time will need to be adjusted.  Try 25-30 minutes instead.



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