Crock Pot Cheesy Ham Hashbrown Casserole Recipe

Cooking Directions

• STEP 1.In a large bowl, combine frozen hashbrowns, diced ham, shredded cheddar cheese, and chopped green onions.
• STEP 2.In a separate bowl, whisk together condensed cream of mushroom soup, sour cream, and melted butter.
• STEP 3.Pour the soup mixture over the hashbrown mixture and stir until well combined.
• STEP 4.Transfer the mixture to a greased crock pot and spread it out evenly.
• STEP 5.Cover the crock pot and cook on low heat for 4-6 hours or until the hashbrowns are tender and the cheese is melted and bubbly.
• STEP 6.Once cooked, remove the lid and let the casserole sit for a few minutes before serving.
• STEP 7.Garnish with additional chopped green onions, if desired, and serve hot.

Cooking Tips

• You can use either fresh or frozen hashbrowns for this recipe.
• If you prefer a crispier texture, you can broil the casserole in the oven for a few minutes after it is done cooking in the crock pot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave individual portions or warm the entire casserole in the oven at 350°F (175°C) until heated through.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through.
• Serve hot as a main dish for breakfast or brunch, accompanied by fresh fruit or a green salad.