Ham and Hash Brown Casserole

Ham and Hash Brown Casserole

A classic favorite of any holiday is a baked ham. One ham can feed a lot of people and this nana has a lot of hungry folks to feed! But what do you do if you have ham leftover? That’s usually not what happens at my house, but it did recently.

Easter

I was determined to “nana-on” and have as much of a normal Easter as we could during the pandemic quarantine, so I baked a ham. What normally would have been the right size ham was actually way too much. I went from cooking enough to feed a small army- to having just a handful of people at my table and the adjustment is hard!

My husband was concerned the huge amount of ham we had left over and kept following me around the next day whispering “casserole.” I took the hint.

I chopped up at least 3 or 4 cups of ham and froze the rest. Then I dug around in the freezer and cabinets and this is what we ended up with. It was delicious!

What You Will Need

• One bag of hash browns thawed enough to break with your hands.
• one small onion chopped
• one can cream of mushroom soup
• one can cream of celery soup
• one cup Miracle Whip
• cup sharp or mild cheddar cheese
• crushed crackers to cover top
• 4 tbs. melted butter
• 2 to 3 cups ham cubed
• salt and pepper and garlic salt to taste

What To Do

In a large bowl combine potatoes, ham, cheese, mix

In medium bowl, combine soups, Miracle Whip, garlic salt, salt and pepper, stir until blended

Add wet ingredients to dry ingredients

Transfer to greased casserole dish

Top with crushed cracker crumbs and dot with butter

Bake at 350 degrees for an hour or until bubbly and hash browns are tender.

Enjoy!