On busy nights, I don’t want a dozen steps or a sink full of pans. I want one dish that feels complete, uses simple ingredients, and doesn’t ask for much attention. That’s exactly why this Cheesy Ham and Hash Brown Casserole earned a permanent spot in my rotation. It’s a full meal in one pan: potatoes, protein, and plenty of melted cheese.
I first pulled this together after a weekend breakfast, staring at leftover ham and a bag of hash browns in the freezer. Instead of overthinking it, I focused on a short list of ingredients that could carry real flavor: sharp cheddar, smoky ham, green onions, and a quick homemade cream of mushroom soup. The result was rich and satisfying without being complicated.
This casserole fits the kind of life where you’re juggling work, kids, or both, and you need dinner to be reliable. You can prep the base in advance, use frozen hash browns straight from the store, and let the oven do the heavy lifting. It bakes into a golden, cheesy top with tender potatoes underneath, and it reheats well for lunches or another low-effort dinner. If you like the idea of cooking once and relaxing while it bakes, this Cheesy Ham and Hash Brown Casserole is worth trying.
Elegant Simplicity: Cheesy Ham And Hash Brown Casserole
Gathering Your Ingredients
- 3 tablespoons butter (for greasing and flavor)
- 12 oz sour cream
- 1/2 teaspoon black pepper
- 1/2 cup sliced green onions
- 2 cups diced ham steak (from a 3/4–1 lb ham steak)
- 8 oz shredded sharp cheddar cheese or cheddar cheese blend
- 30 oz frozen shredded hash browns, thawed
For the Cream of Mushroom Soup:
- 1 tablespoon extra virgin olive oil
- 4 oz mushrooms, chopped
- 2 tablespoons butter
- 2 1/2 tablespoons gluten-free flour (or all-purpose flour if you don’t need it gluten-free)
- 3/4 cup chicken stock or broth
- 1/2 cup milk (any kind; unsweetened almond milk works well)
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Bringing the Story to Your Kitchen: The Method
- Cook the mushrooms: Heat the olive oil in a small saucepan over medium-high. Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid, the pan looks mostly dry, and the mushrooms are tender and lightly golden, about 5–7 minutes. Transfer the mushrooms to a bowl and set aside.
- Make the cream soup base: Reduce the heat under the same saucepan to medium. Add the butter and let it melt. Sprinkle in the flour and whisk until smooth. Cook this mixture for about 1 minute, whisking constantly, to cook off the raw flour taste. Slowly pour in the chicken stock while whisking to avoid lumps, then add the milk, onion powder, garlic powder, and pepper. Turn the heat up just a bit so it comes to a gentle simmer, stirring all the time with a spatula. Then lower the heat back to medium and cook 3–4 minutes, stirring, until the mixture is thick enough to coat the back of a spoon — it should look like a loose gravy.
- Finish the soup: Stir the sautéed mushrooms back into the saucepan until evenly distributed. Scrape the finished cream of mushroom soup into a very large mixing bowl and let it cool for a few minutes while you move on. If you’re prepping ahead, you can instead transfer it to a container, cool, and refrigerate for up to 3 days.
- Butter the baking dish: Add the 3 tablespoons of butter to a 9×13-inch baking dish. Place the dish in the oven, then set the oven to preheat to 350°F (175°C). As the oven heats, the butter will melt. Once melted, carefully remove the dish and set it aside. Tilt gently if needed so the bottom is evenly coated; this helps prevent sticking and adds flavor.
- Build the casserole mixture: To the bowl with the slightly cooled cream of mushroom soup, add the sour cream and black pepper. Whisk until smooth. Stir in the sliced green onions, diced ham, and shredded cheese until everything is well combined. Finally, add the thawed hash browns and fold gently with a spatula until all the potatoes are coated and no dry pockets remain. The mixture should look thick, creamy, and evenly speckled with ham and cheese.
- Assemble and bake: Spoon the hash brown mixture into the buttered 9×13-inch dish, spreading it into an even layer and pressing lightly into the corners. Bake uncovered for 60–70 minutes, rotating the dish halfway through for even browning. The casserole is done when the top is deeply golden, the edges are bubbling, and the center looks set rather than liquid.
- Rest and serve: Let the casserole rest at room temperature for 20–30 minutes before serving. This step is important — it allows the layers to firm up so slices hold together instead of falling apart. Scoop onto plates and serve warm.
Homemade Cream Soup Swap
If you’re short on time, you can swap the homemade cream of mushroom soup for canned, but it helps to do it thoughtfully. Use one standard 10.5 oz can of condensed cream of mushroom soup and thin it with about 1/4 to 1/3 cup milk or broth so the texture matches a thick sauce, not a solid block. Whisk until perfectly smooth before adding to the sour cream to avoid small lumps later. If you still want that fresh mushroom flavor, quickly sauté a handful of chopped mushrooms in a bit of butter and stir them in. You can also adjust the seasoning since canned soups vary in salt; taste the mixture before baking and only add extra salt if needed, especially with salty ham and cheese already in the dish.
Best Cheese and Ham Options
The cheese and ham you choose make a noticeable difference, and you don’t need anything fancy. Sharp cheddar brings the most flavor, especially when combined with a milder cheese like Monterey Jack or mozzarella for extra meltiness. Pre-shredded cheese is fine, but if you can spare a couple of minutes, grating a block gives smoother melting. For ham, a thick ham steak or leftover baked ham works best because it holds its shape and doesn’t disappear into the potatoes. Avoid very wet deli ham, which can add excess moisture. Trim off any large fatty or tough edges before dicing. Aim for small, even cubes so you get a bit of ham in every bite without big chewy chunks.
Make-Ahead and Freezing Tips
This casserole is flexible, which helps when you’re planning around work or busy evenings. You can assemble the entire dish up to a day in advance: mix the filling, spread it in the buttered dish, cover tightly, and refrigerate. When ready to bake, uncover and bake straight from the fridge, adding about 10–15 extra minutes if it’s very cold. For freezing, assemble the casserole in a freezer-safe 9×13-inch dish, wrap well, and freeze up to 2 months. Thaw overnight in the refrigerator before baking. Don’t bake straight from frozen, or the edges may overcook before the center is hot. Leftover baked casserole also freezes well in individual portions; cool completely, wrap, and freeze, then reheat in the oven or microwave until hot in the center.
Frequent Asked Questions:
Can I bake this casserole at a different temperature to match other dishes?
Yes, you can adjust the oven temperature if you need to share space with another dish. If you bake at 375°F, the casserole will typically finish a bit faster, around 45–55 minutes, but you’ll want to cover it loosely with foil if the top browns too quickly. At 325°F, expect it to take closer to 80–90 minutes. In all cases, use visual cues: the center should be bubbling and look set, not soupy. Always allow the resting time so it firms up before serving.
How can I keep the hash browns from turning mushy or watery?
The key is managing moisture from the start. Make sure the hash browns are fully thawed, then pat them dry with a clean kitchen towel or paper towels if they seem very wet. Excess water leads to a softer, looser texture. Also, avoid adding extra liquids beyond what’s listed in the recipe; the sour cream, soup, and cheese already provide enough. If you’re using very moist ham or extra vegetables, reduce any added liquid slightly. Baking uncovered and allowing that 20–30 minute rest also help the casserole set instead of staying watery.
Can I add vegetables without throwing off the texture?
Adding vegetables works well if you handle them properly. Good options include bell peppers, peas, or finely chopped broccoli. The trick is to pre-cook or at least soften high-moisture vegetables like mushrooms, zucchini, or spinach so they don’t release water into the casserole while baking. Sauté them briefly, then cool before stirring into the mixture. Keep the total amount to about 1–1 1/2 cups of added vegetables so the ratio of potatoes to sauce stays balanced and the casserole holds together when sliced.
What’s the best way to reheat leftovers so they stay creamy?
For the best texture, reheat in the oven rather than the microwave when you have time. Place leftover portions in an oven-safe dish, cover with foil, and heat at 325–350°F until hot in the center, usually 20–25 minutes for a larger piece. This keeps the top from drying out. If it looks a bit dry, add a spoonful of milk or a small dollop of sour cream around the edges before reheating to bring back some creaminess. For microwaving, use medium power and short intervals, stirring gently between bursts to warm it evenly without turning the potatoes rubbery.
Cheesy Ham And Hash Brown Casserole
Equipment
- Large mixing bowl
- small saucepan
- 9x13 inch baking dish
- Oven
Ingredients
Casserole:
- 3 Tablespoons butter
- 12 oz sour cream
- 1/2 teaspoon black pepper
- 1/2 cup sliced green onions
- 2 cups diced ham steak from a 3/4–1 lb ham steak
- 8 oz shredded sharp cheddar cheese (or cheddar blend)
- 30 oz frozen shredded hash browns thawed
For the Cream of Mushroom Soup:
- 1 Tablespoon extra virgin olive oil
- 4 oz mushrooms chopped
- 2 Tablespoons butter
- 2-1/2 Tablespoons gluten free flour (or all-purpose flour)
- 3/4 cup chicken stock or broth
- 1/2 cup milk (any kind)
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Gather all ingredients and have the frozen hash browns thawed before starting.
For the Cream of Mushroom Soup:
- Warm the olive oil in a small saucepan over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and turn golden-brown and tender, about 5–7 minutes. Transfer the mushrooms to a bowl and set aside.
- Reduce heat to medium and melt the butter in the same pan. Sprinkle in the flour and whisk continuously for about 1 minute to cook the flour. Gradually whisk in the chicken stock until smooth, then stir in the milk along with the onion and garlic powders and the 1/8 teaspoon pepper. Increase heat just enough to bring the mixture to a gentle simmer, stirring constantly, then lower the heat and keep stirring until the sauce thickens, about 3–4 minutes. Return the cooked mushrooms to the pan and mix to combine. Transfer the soup to a very large bowl to cool slightly, or store in a sealed container—this soup can be prepared up to 3 days ahead.
Assembly and Baking:
- Place the 3 tablespoons of butter in a 9×13-inch baking dish and put the dish in a cold oven. Preheat the oven to 350°F (175°C). Once the oven is preheated and the butter has melted, remove the dish and set it aside.
- To the bowl with the mushroom soup, whisk in the sour cream and 1/2 teaspoon black pepper until smooth. Stir in the sliced green onions, diced ham, and shredded cheddar until evenly distributed. Fold in the thawed hash browns until everything is thoroughly combined.
- Spoon the hash brown mixture into the buttered baking dish and smooth it into an even layer. Bake uncovered for 60–70 minutes, rotating the pan halfway through, until the top is golden and the casserole is bubbling. Allow the casserole to rest 20–30 minutes before serving so it firms up for easier slicing.