The next installment from Nanny’s cookbook is this delicious Hash Brown Ham Casserole! If you missed my first post about Nanny’s cookbook check out Nanny’s Coca-cola cake!
When I first decided to make this casserole I was a bit apprehensive. I never quite mastered the breakfast casserole. I’ve only made two before and they were only so-so. Clearly Nanny knew her way around a breakfast casserole because this one turned out great! And it’s super easy to make!
The Hash Brown Ham casserole has a few different components, but they come together great. Sour cream and cream of chicken soup to make it rich, crushed cornflakes for some crunch, and cheese because you always need to have cheese! The recipe actually called for American cheese, but I decided to use Cheddar instead since I already had a big block of it.
I recommend using a very large bowl to mix the sour cream, cream of chicken soup, hash browns, ham, and cheddar (American) cheese in. I did not properly anticipate how large of a bowl I would need and I had hash browns all over the place. I’m definitely a messy cook! But if it tastes good, who cares?
And let me tell ya. It does taste good. After all, I did eat it five days in a row! The casserole is meant to serve about 8 people and I got five dinners and two lunches out of it, so I feel like I did pretty good. Only somewhat gorged myself on it.
After you’ve mixed up the hash brown mixture in your large bowl, spread it in a 9” x 13” baking dish. Top the hash browns with the crushed cornflakes and melted butter and bake at 350º for 30 minutes. Then sprinkle with mozzarella and bake for an additional 20-25 minutes until bubbly. See, super easy!
The Hash Brown Ham Casserole would make a great breakfast for holidays or family gatherings. It’s simple enough that you could convince kids to eat it, but rich enough that adults will enjoy it as well.
Nanny's Hash Brown Ham Casserole
- 16 oz Sour Cream
- 1 can Cream of Chicken Soup
- 32 oz Frozen Hash Browns
- 2 Cups Cooked Ham cubed
- 8 oz Cheddar Cheese cubed
- 4 Cups Cornflakes crushed
- 1/2 Cup Butter melted
- 1 Cup Mozzarella Shredded
Preheat oven to 350.
In a large bowl mix together the sour cream and cream of chicken soup. Add in the hash browns, ham, and cheddar cheese; stirring to combine. Spread mixture in a 9" x 13" baking dish.
Crush 4 cups of cornflakes to make 2 cups crushed cornflakes. Pour melted butter over cornflakes and mix together. Spread evenly over hash brown mixture in baking dish. Bake uncovered for 30 minutes.
Sprinkle mozzarella cheese over top and bake for an additional 20-25 minutes until bubbly around the edges.