Casserole uses up any leftover ham
Are you still working through leftover ham from Easter? Getting a little tired of ham sandwiches?
Casseroles may seem like a dish for winter, but I enjoy them year-round, particularly when I have more than two mouths to feed. And ham casserole with cheese and potatoes couldn’t be more comforting, right?
For a change of pace, though, try making your ham casserole with hash browns — the kind that comes in bags in the freezer section. They make dinner prep so simple — no need to peel and dice potatoes, which can be such a chore. This casserole is dump and bake. Mix together chopped leftover ham, a couple cans of cream of potato soup, sour cream, some diced onion and cheese, along with the hash browns, and dinner’s in the bag.
You can swap out the cheddar for some Gouda or even goat cheese. Chopped bell pepper adds a good flavor, too, if you happen to have any on hand. This casserole is unbelievably flexible. It’s perfect for dinner, but it also makes an excellent breakfast casserole, so put it together the night before and pop it in the oven. It can bake to a delicious finish while you’re having your first cup of morning coffee.
Ham-and-Cheese Casserole
2 cups chopped ham 1 (32-ounce) bag frozen
hash browns
2 cans cream of potato
soup
2 cups sour cream
2 cups sharp cheddar
cheese
1 small onion, diced
1 1/2 cups grated parmesan cheese
Combine ham, hash browns, potato soup, sour cream, cheddar cheese and onion. Spread into greased 9by 13-inch casserole dish. Sprinkle with parmesan, and bake at 350 degrees for an hour or until golden brown and bubbly.