Potato and Ham Casserole
A long term family favorite. Ham is optional, but I always include it!
- Large mixing bowl
- 9 x 13 pyrex dish
- 1.25 lbs frozen hash browns or potatoes o'brien (potatoes o'brien preferred – original recipe called for 2 lbs but I use a 'regular bag' from Walmart which is 1.25 lbs)
- 1.5 stick melted butter
- 1/2 tsp Creole seasoning (I don't measure and probably use more than this)
- 1/2 cup onion chopped, frozen is OK. I usually use an entire, large onion
- 1 can cream of chicken soup must use Campbells, don't skimp with another brand!
- 16 oz sour cream
- 2 cups sharp cheddar grated, fresh-grated is best if you can use it!
- 2-3 cups ham, turkey sausage or boned chicken optional – frozen peas also optional (I never cook this with peas)
- 2 cups Corn Flakes crushed, used for the topping. Can substitute crushed Ritz or saltine crackers if you have to, but Corn Flakes are best
- Melt 1 stick of butter in a glass measuring cup in the microwave, cutting it in pieces first. 50% power for 1 minute should work, depending on the power of your microwave
- If you have time to thaw potatoes that is great, it can reduce your cook time. I often don't thaw them first, however. Combine the potatoes in the large mixing bowl with melted butter.
- At this point, optionally add 2-3 cups of cooked ham, turkey sausage or boned chicken. Frozen peas may also be added. I always opt for ham.
- Season with Creole seasoning and add onions, soup, sour cream and cheese. Blend thoroughly with a spatula or wooden spoon.
- Pour into a greased (sprayed with nonstick cooking spray) 9 x 13" pyrex cooking dish. I sometimes have to put extra that won't fit into a second 8 x 8" pyrex.
- Make crumb topping by melting 1/2 stick of butter and combining with crushed Corn Flakes.
- Top potatoes with crumb topping.
- Cook 1 hour and 15 minutes at 350 degrees F, uncovered, if starting with frozen potatoes. If thawed, you can reduce cooking time to 45 min or 1 hour. (Original recipe from mom called for 45 minutes.)
- Allow it to cool a little before serving.
Original recipe shared by Angie Fryer. This has been a favorite of our family for many years. We’ve had this for Sunday brunch many times, but it also makes a great supper. Sometimes we serve this with a side salad or fruit salad, but it’s also just great by itself.
Tried this recipe?Let us know how it was!