Cheesy Ham and Hash Brown Casserole Recipe

Frozen hash browns: These are shredded potatoes that have been frozen for convenience. They add a crispy texture to the casserole.

Diced ham: Pre-cooked and diced ham adds a savory and meaty flavor to the dish.

Shredded cheddar cheese: This cheese melts beautifully, adding a rich and creamy texture to the casserole.

Sour cream: Adds a tangy and creamy element to the dish, balancing the flavors.

Cream of chicken soup: A canned soup that adds creaminess and depth of flavor to the casserole.

Milk: Helps to thin out the mixture and make it creamy.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the casserole.

When combining the hash browns with the ham, cheddar cheese, sour cream, cream of chicken soup, and milk, ensure that the mixture is evenly distributed. This will help achieve a consistent texture and flavor throughout the casserole. Additionally, for a crispier top layer, consider sprinkling a bit of extra cheddar cheese on top before baking.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, and they can be used immediately without the need for thawing.

• diced ham - Substitute with diced turkey: Diced turkey offers a similar texture and protein content, making it a suitable alternative for those who prefer poultry.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese melts well and provides a creamy texture, though it has a milder flavor compared to cheddar.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar consistency and tanginess, and it adds a boost of protein.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy base with a different but complementary flavor profile.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option, providing a similar consistency without altering the flavor significantly.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is less visually noticeable in the dish.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers or cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the casserole in the refrigerator for up to 3-4 days. Make sure it's kept at a consistent temperature to maintain its freshness.

• For freezing, portion the casserole into individual servings. This makes it easier to reheat only what you need, reducing waste and ensuring even reheating.

• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of how long it's been stored.

• The casserole can be frozen for up to 2-3 months. Beyond this, the texture and flavor may start to degrade.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until warmed through.

• For reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated casserole.

• If you're in a hurry, you can reheat the casserole directly from frozen. Preheat your oven to 350°F (175°C), cover the dish with foil, and bake for 45-60 minutes, or until hot and bubbly. Check occasionally to ensure it's heating evenly.

• For a quicker option, you can also reheat individual portions in the microwave. Place the casserole on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 3-5 minutes, stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover casserole in an oven-safe dish. If it's already in one, you're good to go.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is heated through and bubbly. You can remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe plate or bowl.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
  4. Check the temperature and continue heating in 30-second intervals if needed.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover casserole to the skillet, breaking it up slightly to ensure even heating.
  4. Stir occasionally and cook for about 10 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in the air fryer basket. You might need to do this in batches depending on the size of your air fryer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure it's heated through and enjoy the extra crispy texture.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the casserole in a toaster oven-safe dish.
  3. Cover with aluminum foil to prevent the cheese from drying out.
  4. Heat for about 15-20 minutes, or until the casserole is heated through. Remove the foil for the last few minutes if you prefer a crispy top.

• Oven: Used to bake the casserole at 350°F (175°C) until it is golden brown and bubbly.

• Large mixing bowl: Used to combine the hash browns, ham, cheddar cheese, sour cream, cream of chicken soup, milk, salt, and pepper.

• Greased baking dish: Used to transfer the mixture into for baking.

• Measuring cups: Used to measure out the sour cream, milk, and other ingredients accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Spatula: Used to mix the ingredients together in the large mixing bowl.

• Knife: Used to dice the ham.

• Cutting board: Used as a surface for dicing the ham.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Oven mitts: Used to safely remove the hot baking dish from the oven.

• Cooling rack: Used to place the baking dish on after removing it from the oven to let it cool for a few minutes before serving.

Use pre-diced ham: Save time by purchasing pre-diced ham from the store instead of dicing it yourself.

Shredded cheese: Buy pre-shredded cheddar cheese to avoid the extra step of shredding it at home.

Thaw hash browns overnight: Place the frozen hash browns in the refrigerator the night before to ensure they are fully thawed and ready to use.

One-bowl mixing: Combine all ingredients in a single large mixing bowl to minimize cleanup time.

Pre-grease the dish: Grease your baking dish before starting the recipe to streamline the process.