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Ham and Hash Brown Casserole


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Rate this recipe 4.6/5 (17 Votes)
Ham and Hash Brown Casserole 1 Picture


  • 1/2 lb bacon
  • 1 small red bell pepper, finely diced
  • 6 green onion, thinly sliced
  • 1 [30] oz package frozen country style hash brown potatoes, thawed
  • 1 [16] oz sour cream
  • 1 [10 3/4] oz cream of celery soup
  • 1/2 cup butter, melted [1 stick]
  • 3 cup shredded sharp cheddar cheese
  • 1/2 lb smoked ham, cubed
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 1/2 tsp black pepper


Adapted from


Step 1

If baking immediately, preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray. In a skillet cook the bacon until crisp then remove to paper towels to drain. Reserve 2 Tbsp of drippings in the pan. Cook the red bell pepper until it begins to soften then add the green onion. Season with salt and black pepper to your taste. Add oil to the pan, if needed. Cook for 1 minute longer then remove from the heat.
In a large mixing bowl mix the cooked vegetables with the remaining ingredients, reserving a few bacon crumbles, green onion and 1 cup of shredded cheddar cheese for the top. Spread evenly into the baking dish.
Sprinkle the remaining shredded cheese on top. If making in advance, cover with plastic wrap and chill until baking. To prepare, place into a preheated 350°F oven and bake for 50 minutes or until the potatoes are tender and the top is golden. Rest for 10 minutes then serve. Yield: 12 servings

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