I used to be a bit of a potluck brunch-hosting fanatic, and after couple bad experiences with trying to make pancakes on the spot, I decided to find a lower-maintenance dish. After about three minutes of careful thought, I ended up settling on casseroles. I think casseroles get a bad name, since they’re associated with a kind of cheating; you know, just throwing a bunch of leftovers in a dish, warming it up and calling it a meal.
But there’s this whole other world of intentional casseroles, and it can be a very fun, very delicious little world to live in. I wanted to focus on breakfast casserole, though, because the extra bonus of making casseroles in the morning is that they take so little work. For this recipe, if you use store-bought, pre-cooked ham, this will literally take you five minutes to prepare. Then just slap it in the oven and enjoy yourself while you and your nearest and dearest bask in the wonderful cheesy/hammy/potato-y smells.
Really I’ve got no special tricks or hints for you. The only way you could mess this up would be by using uncooked ham. In which case “¦ yikes.
Cheesy Ham and Hash Brown Casserole
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.