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Cheesy Hash Brown and Ham Casserole with Sour Cream

Cheesy hash brown and ham casserole with sour cream bakes uncovered until bubbling at the edges and reaches 165°F in the center. Frozen shredded hash browns, diced ham, and sharp cheddar make a hearty casserole with a tender, cheesy texture.
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Prep Time 15 minutes
Cook Time 1 hour
Thawing and resting 8 hours 10 minutes
Total Time 9 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (30 oz) hash browns frozen shredded, thawed and patted dry
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 0.25 cup unsalted butter melted
  • 0.25 tsp salt
  • 0.5 tsp black pepper
  • 2 cup cooked ham diced
  • 0.5 cup yellow onion finely chopped
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Thaw the hash browns in the refrigerator overnight.
  2. Pat the hash browns dry to remove excess moisture.
  3. Heat the oven to 350°F.
  4. Grease a 9x13-inch baking dish.
  5. In a large bowl, stir together the sour cream, cream of chicken soup, melted butter, salt, and pepper.
  6. Add the hash browns, ham, onion, and cheddar, and mix until evenly combined.
  7. Spread the mixture in the prepared dish.
  8. Bake uncovered for 50-60 minutes, until the edges are bubbling and the center reaches 165°F.
  9. Let the casserole rest for 10 minutes before serving.

Notes

Pat the thawed hash browns thoroughly dry to help prevent a watery casserole. Refrigerate leftovers for 3-4 days; freezer-friendly. For a lighter swap, use plain Greek yogurt in place of the sour cream.