Cheesy Ham and Potato Casserole with Creamy Cornflake Topping (Print version)

Tender potatoes, smoky ham, cheddar cream sauce, and a buttery cornflake topping baked until hot and golden.

# Ingredients:

For the casserole

01 - 1 (30-32 oz / 850-900 g) bag frozen diced hash browns, thawed and well drained
02 - 2 cups (300 g) diced cooked ham
03 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
04 - 1 cup (240 g) sour cream
05 - 1 (10.5 oz / 298 g) can condensed cream of chicken soup
06 - 1/2 cup (120 ml) whole milk
07 - 2 tablespoons (28 g) unsalted butter, melted
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, or less if the ham is salty

For the cornflake topping

12 - 3 cups (90 g) cornflakes, lightly crushed
13 - 4 tablespoons (56 g) unsalted butter, melted
14 - 1/2 cup (55 g) shredded sharp cheddar cheese
15 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, stir together the sour cream, condensed soup, milk, 2 tablespoons melted butter, onion powder, garlic powder, pepper, and salt until smooth.
03 - Add the thawed hash browns, diced ham, and 1 1/2 cups cheddar. Fold gently until everything is evenly coated.
04 - Spread the mixture in the prepared dish and cover tightly with foil. Bake for 25 minutes, until the center is hot and the edges begin to bubble.
05 - Stir the crushed cornflakes with 4 tablespoons melted butter and 1/2 cup cheddar. Remove the foil, scatter the topping evenly over the casserole, and return it to the oven.
06 - Bake uncovered for 18-22 minutes, until the topping is golden and the casserole bubbles around the edges. Rest for 10 minutes, then sprinkle with parsley and serve.

# Good to know:

01 - Use fully thawed and drained hash browns for the creamiest texture.
02 - Add the cornflake topping late in the bake so it stays crisp.
03 - Leftover cooked holiday ham works well in this recipe.

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