It’s always casserole season at my house because the leftovers are amazing (and easier for me!)
And if your family is like mine, we love some cozy, comforting meals!
This time, I’m sharing one of my absolute favorites: a cheesy, creamy Crockpot Hash Brown Potatoes with Ham that’s perfect for any occasion.
I love this recipe because it’s super easy to throw together and always a hit with the family.
Plus, who doesn’t love a dish that you can set and forget?
Crockpot Hashbrown Potatoes with Ham
If you’ve been hanging out here for a while, you know that I’m all about delicious meals with minimal ingredients – and this hash brown casserole is exactly that.
With just a few simple ingredients, you can create a dish that’s bound to become a family favorite.
Ingredients:
32 oz. frozen cubed hash brown potatoes
1 cup cubed fully cooked ham
1 small onion, chopped
2 cups shredded cheddar cheese
1 can condensed cream of chicken soup
1/2 cup butter, melted
1 cup sour cream
Directions:
Combine: In a bowl, mix the condensed cream of chicken soup and melted butter. Pour this over the frozen hash brown potatoes, cubed ham, and chopped onion in your Crockpot.
Cook: Cover and cook on low for 3-4 hours or until the potatoes are tender.
Add Sour Cream: Stir in the sour cream.
Cheese Time: Sprinkle the remaining shredded cheddar cheese on top. Cover and cook for another 15 minutes, or until the cheese is melted and bubbly.
Notes:
Tip: I prefer having a golden cheese layer on top of the hashbrown potatoes, so After stirring the sour cream into the hashbrown mixture I will transfer everything into a casserole dish. I will then broil the casserole in the oven for 2-3 minutes until I get a golden crust on top of the potatoes.
You could also combine all of the ingredients in an oven-proof baking dish and bake in a preheated oven at 350 degrees for 35-40 minutes, or until cooked all the way through.
Why You’ll Love This Hashbrown Potato Casserole:
This dish is pure comfort food. The combination of tender potatoes, savory ham, and creamy sauce is just perfect. And let’s not forget the melted cheese on top – it’s what dreams are made of! Whether you’re serving it as a side dish or the main course, it’s sure to please everyone at the table.
Tips for the Best Hash Brown Casserole:
- Use frozen hash browns for convenience, but you can also use fresh potatoes if you prefer. Just make sure they’re finely cubed.
- Fully-cooked ham works best, but you can also use leftover ham or even bacon bits for a different flavor.
- Cheese lovers can never go wrong with adding extra cheese on top. You can also mix in some cheese with the potato mixture for extra cheesiness.
I hope you give this Crockpot Hash Brown Casserole a try!
It’s a simple, hearty dish that brings warmth and comfort to any meal.
Don’t forget to pin this recipe and share it with friends and family – they’ll thank you for it!
More Amazing Potato Recipes:
And, because I had mentioned the potato soup, check out my take on: Can You Freeze Potato Soup?
Crockpot Hashbrown Potatoes with Ham
Ingredients
- 32 oz. frozen cubed hash brown potatoes
- 1 cup cubed fully cooked ham
- 1 small onion chopped
- 2 cups shredded cheddar cheese
- 1 can condensed cream of chicken soup
- 1/2 cup butter melted
- 1 cup sour cream
Instructions
- Combine: In a bowl, mix the condensed cream of chicken soup and melted butter. Pour this over the frozen hash brown potatoes, cubed ham, and chopped onion in your Crockpot.
- Cook: Cover and cook on low for 3-4 hours or until the potatoes are tender.
- Add Sour Cream: Stir in the sour cream.
- Cheese Time: Sprinkle the remaining shredded cheddar cheese on top. Cover and cook for another 15 minutes, or until the cheese is melted and bubbly.
Notes