My family went crazy. My son said it was the best food he had ever tasted!
It was so easy to make. I mixed it the night before and baked it first thing in the morning. I brought it to work and everyone is asking for the recipe.
Have made this for years, if you want to cut down on fat and calories this casserole is just as good with light sour cream and 98% fat free cream soup. YUMMMMY and the leftovers are delicious (that is if you have any left). Enjoy!
I use pepperjack cheese instead of cheddar and add a small onion finely chopped. I top with rice crispies for a wonderful crunchy topping. Great recipe!
Very good, we've made this a couple of times, each with some variations, but still good. A solid recipe that you can play with to fit your tastes
I think this might become a new favorite after a little tweaking! We unfortunately had to skip the ham (didn't have any on hand), but I did substitute some crumbled bacon in my half (my husband doesn't like bacon--can you imagine?). We also added in about 3/4 cup freshly chopped Vidalia onion and 1/2 cup freshly chopped yellow bell pepper (b/c it was available). We sauteed the onion, pepper, and a bag of frozen Ore-Ida diced ("southern style") hash browns in a large pan for a few minutes (just until some of the potatoes began to brown) before mixing them in a large bowl with the rest of the ingredients. After spooning the mixture into the baking dish, I used a fork to mix the bacon to my half. Then we sprinkled the Parmesan and a little extra cheddar on top. Everything came out fine, but we both thought it needed more salt; we'll probably add extra Parmesan and season the potatoes in the saute pan next time. This kept well in the fridge for several days, and personally, I felt it got better each time I ate it! It was very easy to heat up in the microwave but took forever in the big oven. I think next time we'll try substituting one can of cheese soup for one of the cans of cream of potato soup (as several have recommended). I also look forward to making this in the future with the cubed ham, and maybe I'll play with some other types of peppers and cheeses as well! Someone mentioned cooking this in a slow cooker, which I think would work well with this recipe!
Great recipe, cooked it for my in-laws and their family, only regret, I didn't make enough.
I recently made this recipe on Thanksgiving; my boyfriend and I were attending his family's big dinner as well as my own family's, and wanted a recipe that could feed and please a lot of different people. Although his family can be a bit persnickety, they LOVED this dish! Everyone had brought along their own contribution, but this was the only dish that was completely eaten by the end of the evening. My family loved the recipe as well... although we were all stuffed, there were no leftovers! We followed the recipe loosely, using a bit more ham and cheese than the recipe called for, but it worked wonderfully. I recently made the recipe again, per my family's request, and followed the recipe more exactly and it was still fantastic. This is so simple and so delicious! It's a new family favorite.... I've gotten lots of requests for the recipe, and even more requests to bring this along to potlucks and holiday dinners!
Made it for the people at work . . . they ALL loved it!!! Wanted the recipe for their Christmas Morninng Breakfast.
My family and I have made this for years! With or without the ham, the only difference is we use tater tots! SO YUMMY
This recipe is great. I made it for some out of town guests and they loved it. The recipe made a lot so I made breakfast burritos with the left overs. I just added some salsa and avocados and threw it all in a tortilla. It was sooooo good.
This is wonderful! I made it exactly as the recipe except for adding a few scallions for color. Definitely a keeper!
Super easy & quick recipe. I added 16oz of ham, garlic & onion powder, black pepper, and chopped onions to the mix. I also only had 1 can cream of potato so I used that plus 1 can of cream of mushroom. SInce so many were saying it was too salty, I used a thin layer of shredded cheddar on top plus a little sprinkle of real parmesan on top (about 4 T) instead of all parmesan. I covered mine with aluminium and rempoved it for the last 20 mins to get brown on top. This is truly a great dish.
This was a delicious recipe but I'm not sure that it was worth the trip to the store for the cream of potatoe soup. I think it would have been delicious with cream of chicken and cream of celery soup. I took this to a sunday school brunch and everyone loved it.
I like this dish. I added in a whole chopped bell pepper. Mine came out a little runny, I didn't have the problem of it being dry. I think it might be better if you layered the ingredients rather than mixed them all together
I've made this several times since I first tried it in 2004. I use just one can of potato soup and the frozen o'brien hashbrowns with the peppers mixed in. I find that the peppers give it a much better taste. Thawing out the hashbrowns in the microwave also cuts down cooking time.
This is absolutely delicious. The only thing I do different is add seasoning salt, pepper and garlic. And then on top of the parm cheese I sprinkle paprika. I always get asked for this recipe whenever I bring it somewhere.
This dish is simply marvelous! I followed previous comments and used the Ore Ida O'Brien potatoes for a little extra flavor. I served it at a brunch I had and everyone wanted the recipe. It was very easy to prepare, my 3 1/2 year old son had fun dumping everything in the bowl for me to mix together. I prepared it several hours before my event and kept it covered in the fridge until I was ready to cook it.
I followed the directions exactly and this turned out really good. I really like the parmesan cheese topping. Next time will consider putting in some green beans or other vegi. Maybe crumbled bacon!
By virtue of the high ratings and liking the ingredients listed I gave it a try. Can't say it was all that wonderful. Perhaps I just prefer my hashbrowns crisp and this recipe of course doesn't facilitate that kind of dish. The amount of sour cream seemed high and taste stood out. I would only try again with modification of cutting back on the sour cream a little bit and turning the mix towards the end to actually brown some of the potatoes. It's a preference thing. If you don't like your hashbrowns not brown then I would avoid this one unless you were going to turn the mixture at the end of cooking. Perhaps frequent turning under the broil setting. It might be super for those who love sour cream and enjoy eating their hashbrowns without being crisp (the coating of cheese you put on the top hinders the ability to actually brown the potato part. Perhaps I just like mine more done. Another alternative one might try if they like a more cooked taste is set the temp to 400 and cook for 1:15. It's probably not a bad one if you play with it a bit. But as the directions are understand you will likely get what I just described. If you like it that way, great. Obviously many people here did. Don't expect this to have crisp potatoes and do expect a heavy sense of sour cream. I mean 1lb of sour cream is hitting it a tad heavy in my opinion. Good luck!
Made it w/o ham ..... everyone loved it. I have other recipes for this type of casserole but I will be using this one only....
I made this with leftover Christmas Ham, it was very good. My husband loved it. There are only 3 of us, so I cut it in half and they cleaned it up. He requested that I keep that receipe and kame again soon.
Thank you sooo much for sharing this recipe! I had seen this recipe here, wrote it down, tried it, and forgot to save it. So I hadn't been back to review it, but I had to make the effort. This is THE best cheesy potato casserole ever! I use this recipe at least once a month, if not more. I especially like to make it when I'm trying to impress someone :D I make it with or without ham, with shredded hashbrowns or with southern (cube) hashbrowns, and with Cheddar or velveeta cheese. Whichever way I make it, it comes out delicious! The only change I made is I sprinkle cheddar cheese or crushed corn flakes on top in place of the parmesan cheese. And I've actually never made it for breakfast. All around, fantastic recipe that I will use regularly for years to come!
This was VERY good and VERY easy! A great way to use leftover ham. Was even good leftover-- I heated it in a non-stick skillet and it got wonderfully brown & crunchy on the bottom. My mom has asked for the recipe and I know I'll be making it again & again.
Excellent. I cut recipe in half to serve 3, left amount of ham the same, added black pepper, and fresh parmesan on top. I let hashbrowns thaw for about an hour before mixing. Baked in a 9 X 9 glass pan and was done in 45 minutes. My husband really liked this and he can be hard to please. I will definately make again.
Yup, not sure what I did wrong compared to everyone else, but I found this recipe way to gooey, too much soup and sour cream, very blaa taste.
This recipe is so simple and really delicious! Even my 2 year old son loved it! I will definitely be saving this recipe!
This is definitely delicious, though not so healthy! I only make this if I'm having people over for brunch or dinner. The taste is very, very rich.
My husband and I loved this recipe. I wouldn't serve it for breakfast but certainly will any other time. This one is a keeper for my recipe collection. Great job Melissa.
It was a hit on Christmas morning next to Eggs Benedict!!
this was soooo good!!! my husband and some of his friends were in a wedding and they all stayed at our house the night before. I had this ready for them when they got up in the morning and i swear you could hear a pin drop when they were eating!!!! we all LOVED it!!! they could have easily eaten a second pan!!!!
Love it. The Parmesan cheese adds a great flavor and this recipes makes tons of leftovers.
Yum! I made this exactly as shown except that I substituted 1 cup of dry creamy potato soup mix (Bear Creek), with 1 cup water and 1 cup 2% milk, for the condensed, canned soup. It was even better left-over than it was fresh, and I froze several servings, which were fine reheated in the microwave.
I've had this recipe twice now. First time was for guests during breakfast and we loved it. Second time was Thanksgiving and everyone made statements to the effect of wow this is good. Best yet it's really easy to make.
So good was this. I did change a little since believe it or not I prefer SPAM over ham... so I used low sodium spam it really turned out Great I served with greenbeans on the side
This turned out great! Followed everything exactly to the recipe too! Didn't have to change a thing. This was a big hit when I had my friends over last nite. Highly recommend it. It's easy to make and a crowd pleaser. Even my picky kids loved it! :)
i was really worried about this being too salty per other reviews, but it wasnt. great, easy dish!! it did seem a tad dry so maybe i'll try adding 1/2 cup fewer hash browns next time and see how that goes. thank you!
Absolute YUM!! Comfort food at it's best. The only thing I did differently was to make my own hash browns (I chose this recipe in part to use some potatoes I wasn't using quickly enough!) My husband URGED me to be sure and add it to my recipe box and rate it highly.
I make this almost the same way except I am gluten intolerant so instead of using cream of soup (& sour cream), I make a white sauce (in a saucepan melt butter, add GF all purpose flour and slowly add milk add a bit of dry mustard and S&P to taste. If I don't have any left over ham on hand I will brown ground turkey or ground beef and add that to it instead. this is a huge hit with our family and with the toddlers & preschool kids at the daycare that I cook for as well. I've also used mozzarella cheese when I was short on cheddar or marble - its an all around great recipe - easy to substitute your fave ingredients with
This is a very good recipe. I used 16 oz. of sausage instead of ham/bacon and it turned out very tasty. I did throw a bit of sage into the sausage when cooking it, just because I like sage in my sausage. I also used onion and cheddar cheese soup as others had suggested (1 can cream of potato and 1 can cheddar cheese). One person commented that it was a bit dry and suggested more sour cream. I used about 1/2 cup of milk and that worked fine. I used "Simply Potatos" for my hashbrowns which is a refrigerated brand - not frozen. They worked well. This is a very rich dish and people who are willing to go off their low fat diets love it! Big hit at a brunch!
I have also added a dozen eggs whipped in and put in cupcake papers for individual servings. Bake for 45 minutes. Let stand for about 5 before removing from muffins tins.
This recipe is GREAT! I made it in a disposable tin for a camping trip, froze it and cooked it the morning after we arrived. I made the following changes: 1 can cheese soup, 1 can potato soup, used Obrien hashbrowns, bacon and added sliced mushrooms. I put in 1/2 the sour cream called for and then added the second 1/2 while cooking to keep it moist. THANK YOU - This is definitely a must have!
The guests were raving about this recipe and the dishes were soon empty. Thank you Melissa!
Everyone loves this recipe!
Wonderful recipe! Made it for lunch and added a few items, as other suggested. A few slices of chopped green and red peppers, diced onion, garlic, pepper, and I substituted the soup for condensed mushroom soup. I also broiled for the last minute or two to make the cheese crispy and brown. Incredible!!
I tried the recipe as is first it was OK but bland. I made it again using O'Brien hashbrowns with onion and bell pepper, added 1 teaspoon of garlic powder and black pepper then used cream of mushroom soup. I saved a half cup of cheese and sprinkled it on top with the Parmesan cheese. I liked this version better.
I made the recipe as instructed but with a bag of Potatoes O'Brien instead. I brought it to a teacher appreciation breakfast. Bottom line? I have no idea what it tasted like because it was GONE before any other dish, and at least 10 teachers BEGGED for the recipe.
I made this recipe just as written and my family really liked it! Plus it was nice to find a recipe that was not full of cooked veggies, which my hubby hates. It was not too salty like others have said. Next time I will add some garlic powder, but that is all. Can't wait to take this to a big family reunion this summer. Thanks!
Entire family gave this two thumbs down, and we're not particularly picky eaters. Sour cream taste is too strong and flavours don't meld together -- tastes exactly like each of the components. Disappointing, that's for sure, with all the rave reviews. Diff'rent strokes, I guess.
Very good. I feel like this would be too rich and heavy for a morning meal, but I made mine for dinner and it turned out well.
This was really easy to make! I gave it 4 stars instead of 5 because my husband and I thought it was a little bland. However, all 4 of my kids asked for seconds! That never happens! I will make again since my kids loved it. Thanks!
I had a bit of a difficult time with this recipe. I pretty much know what I am doing in the kitchen but when I mixed the recipe up as written it just looked like it would be too dry soooo.... I added another tin of soup and more Greek yougert.. ummm no..... it would not set. I improvised by adding corn starch and returning to the oven I left it there until it did set.My improvisation saved the dish and corrected my own error. So iI would say if it looks a bit dry going into the oven its meant too. It will be fine as written I think. It was good but I can't say it was the best thing in the world as some reviews suggest. I would make this again as we tend to have plenty of leftover ham I never know what to do with and this really is very tasty and easy to toss together. Thanks for the recipe. My bad.
I have made this many times! It is my 15 yr olds favorite dish! I do not add the parm because my family does not like it. The key to this recipe is the cream of potato soup, do NOT substitute it or you will change the entire flavor of the dish! Good with crumbled bacon on the top as well! Definately not healthy and has a rich flavor, but noone should be surprised by that based on the ingredients list alone! Try it.....it is delicious!!!
I love this version of an old favorite and definitely easier than other recipes I have made.
All I can say is AWESOME this recipe came out wonderful. I used the hash brown potatoes that came with the chopped onions and peppers in it and did not use the parmesan cheese at all. I also diced the ham into very small pieces. I brought this to work and it was gone with in 45 minutes. Thank you for sharing this recipe.
This is very good. It was super easy and nice and tasty. Thanks, we will be making it again!
I made this exactly according to the recipe, except that I baked it the night before without the parmesan cheese, then put it back in the oven in the morning for about 25 minutes with the parmesan sprinkled on top. Delicious!
Very hearty, yummy comfort food! I served this as breakfast to co-workers recently. It was well received by all.
This is one of the best recipes I've found in a long time and is so easy!
We loved this! And soo easy! I will definitely be using this recipe over and over! I added more cheese and may add more ham next time. A great comfort food! Thanks!
Well my 13 almost 14 year old sister said it was better than a similar dish that my mom makes that is one of our family favorites, so I have to give it 5 starts. No, this isn't healthy but it's nice for something special (I made for Easter brunch). I did make some minor changes... - I mixed in the parmesan cheese (because I didn't read the directions close enough. In its place I put a bit of cheddar cheese on top. - Instead of ham, I used 1 lb of ground pork (that I crumbled / fried first). Really you can use a variety of meat here. I think a spicy sausage would be excellent. - Baked for the first 40 min covered w/ foil so the top wouldn't get to brown.
SO good and SO easy! I LOVE this recipee. It's also a good recipe where you can mix everything up the night before and then just pop it in the oven in the morning
I thought it was really salty, way too rich, and kind of bland. I made it for a weekend with all the brothers and sisters in laws and no one said it was good. No one asked for the recipe. I even made it a 2nd time thinking I did something wrong. Nope. Still the same. Never making this again.
I have been making this version of casserole given to me by my sister for years. You can use it as a side dish to any meal without the ham and with eggs for breakfast if desired. Others I know put a crunchy topping on top with potato chips crunched up. Either way you use it...its a no mail go to recipe...I love using during bbq grill cookouts for a side dish to any steaks, brats, burgers, etc. A great recipe.
This was soo good and easy to prepare. Ore Ida had hash browns with peppers and onions and they added a nice touch.
No a fan at all..the kids loved it but the 4 adults did not! it taste to much like sour cream.i would definitely cut back on that
I made this casserole to share with my mom's group at church, and it was delicious! By mistake, I bought seasoned hash browns (which I think are a tad salty), but other than that I followed the recipe exactly. Will definitely be making this again. Thanks!
I did not like this--I can't believe how high it's rated! It come out more like a soup than a casserole, and is too salty. I had to soak my dish overnight to be able to scrape everything off the inside. I do not recommend this dish.
I gave this recipe 4 stars because I think it has potential - I made exactly as written and it was very bland (for me); however, my husband and kids (including a one year old) loved it!!! I would defintiely add some onions and peppers and perhaps spinach, tomatoes, and muchrooms with some spices...
This is really good. I decided to make a meal out of it and added green peas, green onions, sauted mushroom and sauted onion and garlic. Served it with a salad and the husband loved it.
We did not enjoy this recipe very much. It was too dry and there was way too much parmesan cheese. A1/2 cup would have been plenty.
This is a keeper--a real keeper! My hub said it was "Super! Super! Super!" I like to review the recipes just as they are written, but I did not have frozen hash browns and so, I had to improvise on that. The winter storm made us house bound and we wanted a wonderful morning breakfast; so I baked 5 large Russet potatoes the night before and cooled them in the refrig overnight. The next morning, I peeled the skins off and then grated them on my largest grater into a big bowl. I mixed all the other ingredients so they were well combined(oh, I did saute in 1 tsp butter the ham and added 1c finely chopped onions, just until the onions were translucent)and then gently folded into the grated potatoes. I topped it with a combination of sharp cheddar cheese and freshly grated Parmesan. (We think that the "Parmesan shaker can kind" makes things way too salty!)I was unsure how the potatoes would come out, but I am here to tell you, they were amazingly fluffy and light. I scrambled eggs on the side and we were off to the races. The result was a scraped clean, nothing, nada, the big goose egg--- pan with no leftovers in sight! It appears this will be the 'go-to' recipe for other events--church, school and work.
Loved it! In consideration of what sounded very rich and high in fat I used the ham and potatoes but skipped the parm, cut sour cream and soup in half, added about 1/3 cup low fat milk and used about 12 ozs of shredded cheese blend. I was nervous that I might have ruined it but it was excellent. It was moist and had delicious flavor even the next day as left overs. Thank you for sharing it!!
I made this while camping, so used dried hashbrowns in a box and just added hot water to reconstitute them. Forgot the parmesan, but had all other ingredients. Made in a cast iron dutch oven over really low heat. Stirred often. It turned out super terrific!!!! Everyone raved and there were no leftovers.
I ended up serving this as a side dish because it was way to rich to eat too much of. Very good but in small quantities.
Easy and divinely delicious!! I added one can of cream of potato and one can of cheddar cheese soup, cubed ham, onion and garlic powder and a herb "season-all" type spice. Oh I also added some extra cheese cause we're Cheesy kinda people! Came out AWESOME!! This is my go to cheesy potato recipe! Thanks for posting!
I tried this recipe for a breakfast potluck at work and everyone loved it! I was so pleased. I needed something simple that could bake while I slept or got ready. So, I tested a small casserole of it the night before for dinner, but it took well over one hour to bake properly. Not sure why :( So, I prepped my larger casserole dish that same night, put it in the fridge, then the following day, I got up at 5am to bake it. It took almost 1hr 45 minutes to 2 hours to bake! At 375. Still, it tasted amazing and was a crowd pleaser. Can't beat how simple it was too.
Yummy. Added some sauted peppers for nutrition's sake, used fat free sour cream, and reduced fat cheddar and it was still creamy and yummy (I bet with all the fat it would be to die for). Just a word of warning- no bowl in my house was large enough to mix this!! And cold it has the consistency of mortar- bring your trowel.
This was AWESOME! it was a huge hit for sure! I made it with bacon instead of ham... and it was so yummy!
Love this recipe. It was the first time I've ever tried a casserole like this, and for the first time ever, my husband was excited to eat it over the next few days. I've made it 1 time exactly per the recipe, 3 times with tweaks, and the last one I made, the changes were perfect. This is a great base for getting things rolling and tweaking things around to suit your families tastes.
My potatoes were still very crunchy. Was I supposed to let the hash browns thaw first? Also, I had the opposite problem with salt. My husband made it while I was out so I asked if he added any salt or not and he said no. It desperately needed it. I will probably make this again and let the hash browns thaw first so they aren't so crunchy and I will definitely add some salt. Maybe a little pepper too. I think with those changes, it will be a lot better.
Followed the recipe except for 1 mistake on my part that turned out ok. I only used 1 can of cream of potato soup. I also added half again as much ham. Came out great! Thinking about topping with chopped bacon, and something to add to the parmesean cheese to make it a bit crunchy, maybe a little Panko?
I halved the recipe and baked in 9x9 square pan on the eve of Hurricane Ike. Kids LOVED this, even hubby had seconds, which is rare since he's watching his weight! Used Cream of Mushroom soup and it was wonderful, added 4oz can drained mushrooms, and used shredded mozzarella plus 2 slices Velveeta. Served with peas, and everyone loved it. Thanks for the post, I'll add this to my keeper box!
I have now made this (upon request) three times. the first two times we made it with ham sandwich meat since I could not find diced ham at the store. It was a huge hit! The third time I made it I was actually able to find diced ham at Food For Less. It was agreed that it ended up being to much ham at once. Next time we will use ham sandwich meat again. I will however try to make this next time I make a ham and use the leftovers. Other then changing the diced ham to sliced ham I did every thing as the recipe says and it was amazing. Also so easy by the second time I made it I didn't even need to pull up the recipe!
I made this dish this morning for a bunch of hungry airmen and it turned out great. I did substitute one of the cans of potato soup for cheese soup and I added a little more ham to make it meatier. I too thought it tasted a little like scalloped potatoes and wondered what I could do to incorporate more of a breakfast flair (I was thinking of baking without the cheese for 45 mins then adding eggs and cheese at the end), but the boys said not to change a thing. So I'll let the recipe stand on it's own merits. If you do want to spice it up a bit with different flavors, you could add salsa for a Mexican flare. I think I'll offer that on the side next time.
I used this recipe for my daughter's baptism brunch and people were asking me about it the entire time! I will definitely make again!!
