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Hashbrown Casserole with Ham

Toss together this casserole in minutes, using up leftover ham.

  • Total Time: 1 hour 10 mins
  • Yield: 8-10 servings 1x


  • 1 bag (32 oz) Shredded Hashbrowns, thawed
  • 4 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups ham, chopped
  • 2 1/4 cups sharp cheddar cheese, grated, divided (save 1/4 cup of topping)
  • 8 eggs
  • 1 cup milk


  1. Preheat oven to 350 degrees and spray a 13×9 baking dish with non-stick cooking spray
  2. In a very large bowl, combine hashbrowns, butter, salt and pepper
  3. Add ham and cheese and stir until well combined
  4. Spread mixture into baking dish evenly. There pan will be very full, don’t worry the eggs will be absorbed into the mixture.
  5. In a small bowl, combine the eggs and milk
  6. Pour evenly over hashbrown mixture
  7. Top with 1/4 cup cheese
  8. Baking at 350 degrees for 45 minutes. Cover dish with foil and continue cooking for about 15 minutes more or until a knife inserted in the center comes out clean.

Make Ahead

  1. Mix casserole following instructions. Cover in plastic wrap and place in refrigerator over night. Remove 30 minutes before baking. Bake following instructions.
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Breakfast

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