Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Mixing spoon or spatula
- Measuring cups and spoons
- Small skillet (for sautéing onion, optional but recommended)
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and generously grease my 9×13 dish. If I have a spare moment, I like to quickly sauté the diced onion in a little butter until just soft and translucent—it deepens their flavor so much and removes that sharp raw bite. But if I’m in a true hurry, tossing them in raw works, too. In my largest mixing bowl, I combine the cream of chicken soup, sour cream, milk, and melted butter, whisking until it’s completely smooth and silky. This is the base of our sauce, and getting it lump-free is key for even distribution.
Next, I stir in the garlic powder, smoked paprika, and black pepper. Then, I fold in the thawed hash browns, diced ham, sautéed onions, and those two glorious cups of shredded cheddar cheese. I use my hands or a sturdy spatula to mix everything thoroughly, making sure every shred of potato and piece of ham gets coated in that creamy, cheesy mixture. The smell at this stage is already fantastic. I pour the entire mixture into my prepared baking dish and spread it into an even layer. I don’t pack it down too hard—just a gentle pat to even it out.
Here’s my favorite part: I take that extra 1/2 cup of cheese and sprinkle it evenly over the top. This creates that iconic, irresistible golden-brown cheese crust. I cover the dish tightly with aluminum foil—this is crucial for the first part of baking, as it traps steam and ensures the center cooks through without the top burning. I place it in the center of my preheated oven and set the timer for 40 minutes.
When the timer goes off, the kitchen is smelling amazing. I carefully remove the dish and take off the foil. This is when the magic happens! I switch the oven to broil on high and return the uncovered casserole to the oven for 5-10 minutes. I watch it like a hawk during this phase—broilers can go from perfect to burnt in seconds. I wait until the top is beautifully speckled with deep golden-brown spots and the edges are bubbling fiercely. Then, I pull it out and let it rest for a solid 10 minutes before serving. This rest time is vital; it lets everything set up so you get perfect slices, not a cheesy lava flow.(See the next page below to continue…)