Cheesy Ham and Potato Casserole (Print Version)
Creamy ham, potatoes, cheese, and golden cornflake topping make a warm, crowd-pleasing comfort dish.
# Ingredients:
→ Base Mixture
01 -
4 cups frozen hash browns, thawed
02 -
2 cups cooked ham, diced
03 -
1 can (295 g) cream of chicken soup
04 -
1 cup sour cream
05 -
1 cup cheddar cheese, shredded
06 -
1/2 cup onion, finely chopped
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Topping
09 -
1/2 cup cornflakes, crushed
10 -
1/4 cup unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Lightly grease a large casserole dish.
02 -
Combine thawed hash browns, diced ham, cream of chicken soup, sour cream, shredded cheddar cheese, and finely chopped onion in a large bowl. Mix thoroughly until the components are evenly distributed.
03 -
Season the mixture with salt and black pepper to taste. Transfer the mixture to the prepared casserole dish and spread it evenly.
04 -
In a separate bowl, toss the crushed cornflakes with melted butter until each piece is well coated.
05 -
Distribute the cornflake mixture evenly over the top layer.
06 -
Bake for 30 to 35 minutes or until the surface is golden and the filling is bubbling. Allow the casserole to cool for several minutes prior to serving warm.
# Notes:
01 -
Ensure hash browns are fully thawed and excess moisture is removed for optimal texture.