Wednesday, April 7, 2010

Cheesy Potatoes and Ham Casserole


1 package (2 lbs) frozen southern style hash browns (the cube ones)
2-3 cups shredded cheese (I like a Mexican blend, but plain cheddar would work too)
1 pint sour cream
2 cans cream of potato soup
2 tablespoons minced onion (or one packet of onion soup mix)
1/2 cup milk
1-2 ham steaks cut into small pieces/cubes


Preheat oven to 325 degrees.

Heat soup and cheese until cheese is completely melted in large saucepan.

Take off heat and add other ingredients (leaving a little cheese out to top).

Bake at 325 for at least 2.5-3 hours in covered, greased/buttered casserole dish.

Remove cover and sprinkle cheese on top.

Bake at 375 for 15-20 minutes or until cheese on top is browned.

This makes a lot so I usually split the recipe in half before I put it in the oven. I put half in a disposable foil pan covered in foil and in a Ziploc bag in the freezer. The other half, I cook as the recipe says. To cook the frozen one, put it straight in the oven frozen and cook for 3 hours on 325.


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