This was quickly a favorite for my family of picky eaters. Works great for freezer meals.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.

  • Mix hash brown potatoes, ham, Cheddar cheese, cream of potato soup, Alfredo sauce, frozen mixed vegetables, milk, and onion together in the prepared baking dish.

  • Mix crushed crackers and melted butter together in a bowl, making sure the crackers are moistened completely; spread over the top of potato mixture.

  • Bake in the preheated oven until cracker layer is browned and the liquid is bubbling, 30 to 45 minutes. Let casserole cool 15 minutes before serving.

Cook's Notes:

You could also make this in four separate loaf pans and freeze them for easy future meals.

Use whatever cream soup you have on hand, or even just try different flavors for the sake of variety.

If you freeze portions of this, bake from frozen at 400 degrees F (200 degrees C) for about an hour.

Nutrition Facts

549.3 calories; protein 17.7g 35% DV; carbohydrates 44g 14% DV; fat 37.9g 58% DV; cholesterol 58.3mg 19% DV; sodium 1342.7mg 54% DV. Full Nutrition