This dish works wonderfully frozen for a brunch or can be enjoyed for dinner; my sons really enjoy it. Who could dislike the combination of ham, potatoes, and cheese?
HASH BROWN CASSEROLE
1 10.75 oz. can of cream of chicken soup
1 8 oz. carton of light sour cream
4 cups of frozen shredded hash brown potatoes
1 cup of diced cooked ham (I typically use considerably more if this is intended as the main feature of the meal)
1 cup of cubed American cheese
1/4 cup of chopped onion
1/8 tsp. of ground black pepper
1 cup of cornflakes (or cracker crumbs)
3 tablespoons of melted butter
In a sizable bowl, mix the soup and sour cream. Incorporate the frozen potatoes, ham, cheese, onion, and pepper. Move the entire blend into an ungreased 2 quart square baking dish. Separately, blend the cornflakes and melted butter. Dust this mixture over the potato contents. Seal with foil and place in the freezer.
To serve, thaw completely and then bake at 350 degrees, uncovered, for 50-55 minutes until it is bubbling. Allow it to rest for 10 minutes before serving. This recipe yields 6 servings.
