I still remember the first time this casserole came out of my oven. It was a chilly Sunday morning, the kind that begs for something hearty and comforting. My kitchen was filled with the incredible, mouthwatering scent of toasty cheese, savory ham, and golden potatoes. That moment I pulled the bubbling, golden-brown dish from the oven, I knew I had stumbled onto something special. This Loaded Cheesy Ham & Hash Brown Casserole isn’t just a recipe; it’s a warm hug on a plate, a dish that brings everyone to the table with happy anticipation. It’s become my absolute go-to for feeding a crowd with minimal fuss and maximum flavor, and I’m so excited to share it with you.
Ingredients
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups diced cooked ham (I use a good-quality deli ham steak)
- 2 cups shredded sharp cheddar cheese (plus an extra 1/2 cup for topping)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 cup finely diced yellow onion
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Optional garnish: sliced green onions, chopped fresh parsley
A quick note on a few key players: thawing the hash browns is non-negotiable—I’ve tried skipping this step in a rush, and it throws off the cooking time and texture completely. For the ham, a thick ham steak you dice yourself is far superior to the pre-diced kind, which can be a bit dry. And don’t be tempted to use low-fat soup or sour cream; the full-fat versions are essential for that rich, luxurious creaminess that makes this casserole so decadent. They make a huge difference.(See the next page below to continue…)