Southern Ham, Cheese, and Hashbrown Casserole

Comfort Food. – Food that feeds your body and your soul.

This Cheesy Ham and Hashbrown Breakfast Casserole is Comfort Food.

cheesy hashbrown casserole

It is a food that when eaten with family and friends, nourishes, comforts, fills and satisfies.  It’s food that causes silence and then a chorus of sighs and mmmmmmmms.

This is the food of your childhood and your best memories.

Everyone has a recipe for Hashbrown Bakes and Casseroles, those recipes passed among friends and family.   Virtually everyone (at least all the Southerners) have a casserole that falls into this category.

This is my new favorite of all favorites. It’s cheesy and gooey, hot and slightly crisp, while creamy, with just a dash of tang from the sour cream and a sweet bite from the onions.

I bring this recipe to the school several times a year, and at the beginning of each school year the questions begin — when do we get the hashbrown casserole?  That makes me a ridiculous kind of happy.

I love sharing food, sharing comfort, sharing happiness and my southern love for soul nurturing food – it’s one of my happy things.

cheesy ham and hashbrown breakfast casserole



Grate 2 C of good sharp cheddar cheese (or.. pepper jack would be FABULOUS if you like that extra ZING!!!), chop 1/2 of one large yellow onion and 10 oz of cooked ham

Mix together with 2 (10.5 oz) cans of cream of potato soup, 1 (16 oz) tub of sour cream and a 30 oz package of frozen shredded hashbrowns, add about 1 Tbsp pepper (start with 1/2 Tbsp if you’re sensitive), 1/2 Tbsp salt, a dash of paprika (smoked, if you have it).

cheesy ham and hashbrown breakfast casserole

Once this is all thoroughly mixed, layer it into a 9X13 (will fill) or a 10 X 15 (to make thinner servings) casserole dish

hashbrown casserole in pan

Top with 2 C of your favorite grated cheese blend.  I use an Italian Blend:  Parmesan, Mozzarella, Fontina, Provolone, Asiago and Romano (If you’re keeping count… that’s SEVEN cheeses in this dish)*

Place in the oven and bake at 325 for 1 hour, or until hot and bubbly and golden brown around the edges

hashbrown baked Serve immediately.

This dish will have everyone wanting more and asking for the recipe.  They’ll probably even offer to do the dishes for you, in exchange for the recipe *wink, wink*

Cheesy Ham and Hashbrown Bake
Prep time
Total time
Delicious and simple comfort food; this Cheesy Ham and Hashbrown Bake from is perfect for every day or special occasions
Serves: 9X13 Pan or 10X15 Pan
  • 30 oz bag of frozen shredded hashbrowns
  • 2 (10.5 oz) cans of cream of potato soup
  • 1 (16 oz) tub of sour cream
  • 10 oz smoked ham (lunch meat, leftovers etc...), chopped
  • ½ a medium to large yellow onion, diced
  • 2 C grated sharp cheddar cheese
  • 2 C favorite cheese blend (I use a 6 cheese Italian blend)
  • ¼ Tsp to 2 Tbsp black pepper (we love black pepper, remember you can add it, you can never take it away)
  • salt to taste
  • dash of smoked paprika
  • Use pepper jack instead of cheddar for a nice kick
  • Add in red and green bell peppers for a delicious crunch and burst of color
  • Try using ½ frozen shredded hash browns and ½ O'Brien style hash browns
  • Make ahead and freeze - just don't top with cheese if you're going to freeze it
  1. Pre-heat oven to 325 F
  2. Grate the cheese, chop the ham, dice the onion
  3. In a large bowl mix together: soup, hash browns, seasonings, onion, sour cream, ham and cheddar cheese
  4. Spread into a 9X13 (for thicker servings) or a 10 X 15 (to make more servings) dish and top with the cheese blend
  5. Bake for one hour or until the casserole is bubbling and the cheese is golden brown




  1. says

    Hi Rachel. I haven’t been blogging for awhile, but I started up again and thought I would come by and link up. Your cheesy ham bake looks delish!

  2. Lois @ Living Simply says

    Yumm!!!! I love these kind of dishes. But I don’t make them very often as my Husband likes his meats and potatoes separate!:) But maybe tonight will be another time I make it, it’s been a while.

    • says

      Came back to say I made it and you were SO right!! It was a hit with my entire family!! Grandpa, uncles, aunts, sisters, brothers…everyone raved about it and at least four people asked for the recipe. I’m filing it away into my recipe box for sure!!

  3. Brandi says

    I just made this for Easter morning and I must have misread the recipe. It calls for 2 Tbsp pepper. Is that black pepper? Bell pepper? I used black pepper and wow, it is peppery and your picture looks like it doesn’t have any pepper. What did I do wrong??

    • says

      Hey Brandi,

      I do use the full 2 Tbsp of pepper for us, I’m sorry if it’s too peppery for y’all. That’s so frustrating and disappointing. I added a notation to the recipe about the pepper. Thank you for the feedback.

      I hope y’all were still able to enjoy it?!

      Hope your Easter goes well!

      • Brandi says

        Hi Rachel,
        I made this again and just put in some fresh ground pepper and eyed it and I’d say I put in maybe a 1/2 Tablespoon and it was perfect!!!! This recipe is a keeper:)

  4. Nichole says

    This looks amazing. Gotta love anything with this much cheese in it. I think I know what we will be having on Saturday morning! Thanks!

  5. Melissa says

    I made this to go with Brunch for my Twin’s 1st Birthday. The recipe was easy, made A TON and everyone raved about it. My Husband literally ate this, until he was sick. So good!


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