The only way smoky ham and cheddar hash brown casserole could be more comforting is if you eat it while wrapped in a cozy wool blanket, sitting on the floor in front of flickering flames of a glowing fireplace.
You may have eaten something slightly similar in a country restaurant off the interstate, but when you take your first bite of this creamy, smoky, and cheesy dish, you’ll taste that there’s hardly a resemblance.
You can prepare this dish, without baking it, and store it in the freezer until ready to bake. Just don’t put the corn flakes or butter on top until you are ready to bake it or they will get soggy.
Smoky Ham and Cheddar Hash Brown Casserole
- 1 9×13 pan
- 10.5 oz cream of chicken soup
- 10.5 oz cheddar cheese soup
- 10.5 oz cream of onion soup
- 16 oz sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon liquid smoke
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 8 tablespoons salted butter, melted, divided into 1/4 cup each
- 2 cups shredded cheddar cheese
- 2 cups fully cooked and diced smoked ham
- 30 oz frozen shredded hash brown potatoes
- 2 cups corn flakes cereal
- Heat oven to 350°F. Grease 9×13 pan.
- In a very large bowl, stir together soups, sour cream, Worcestershire sauce, liquid smoke, garlic salt, onion powder, and 1/4 cup melted butter.
- Toss in the shredded cheese and ham. Stir.
- In batches, stir in the hash brown potatoes until everything is combined. Spread the casserole into the baking dish.
- Sprinkle the corn flakes evenly over the casserole. Drizzle with 1/4 cup melted butter. Cover pan with foil.
- Bake covered 45 minutes. Bake uncovered 15 minutes or until hot and bubbly. Remove from oven and let sit for 10 minutes before serving.
All text and images © Staci Mergenthal • Random Sweets