Saturday, January 1, 2011

Cheesy Ham, Egg, and Hash Brown Casserol


  • 1 package frozen stringy hash brown potatoes (I use the kind that has peppers and onions added to, O'Brien Style.)
  • 8 ounces cooked, diced ham
  • 2 cans condensed cream of potato soup
  • 1 (16 ounce) container sour cream
  • 2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups grated Parmesan cheese
  • 8 - 12 Eggs


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, eggs, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
  3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Click Here to go back to Recipe Home Page


  1. I need to take something for breakfast tomorrow at work. I was bringing an "egg" dish. I have some questions to see if this will work.
    1) How is this if it sits?
    2) Can you assemble it ahead of time and then bake off?
    3) How do you decide how many eggs? Is there a "look" you're going for?


  2. I'm sorry, I just noticed this and I am sure I know I missed it.

    I think next time I might try a dozen eggs. It really did not have enough scrabbled eggs. I have 17 in my department and it made a full 9x13 dish.

    I placed mine in one of those warmers and took it straight from the oven to work. I just kept it in the warmer case and it was gone in 2 hours. I noticed several people coming back for 3rds even nearly 2 hours after I placed it out and they said the dish was a little warm still.

    I have never tried to assemble ahead of time. It is a rather quick put together dish, you just toss everything in a large bowl mix, pour into your dish, and bake. I took my shower as it was baking.

    Sorry again, I did not notice this until too late. I will have to keep my eye on these other sites better.