Thursday, 31 January 2013

Ham & Hashbrown Casserole

I'm not sure where you're all from but here in southwestern Ontario we've run the gamut of weather.  And I'm quite tired of the back and forth of the temperature and pressure.  Pick one season and stick with it, I say.  Yesterday it was a very pleasant (a beautiful spring-like +12C).  Today?  A blustery and very snowy -8C.  Not so pleasant but more apropos weather for these parts in January.

It's days like this when I like to pop an easy casserole in the oven to warm our bellies.  This casserole is a great way to use up leftover ham and topped with a wee bit of bacon it's a double serving of the mighty oinker.  It's creamy, cheesy and totally hits the spot. 

The day I made this dish Brad had to work late and didn't get to eat with us.  I raced Boy 1 to his Taekwondo lesson.  As I watched him punch, kick and roundhouse to his delight I proceeded to get a text from Brad saying "Curses, woman!  That casserole was so good I had to have two helpings!  You can't make it too often if I'm going to watch my weight!".  While he was joking with me I do have to admit that it was quite delish and I took it as the compliment that he meant it to be. 

A double serving of oink paired with potatoes and cheese?  A great way to keep your tummy warm on these blustery days.  Enjoy!
 
 

1 bag frozen hashbrown bits (approximately 4 cups)
2 cups cooked, diced ham
1 red bell pepper, diced
2 (10.75oz) cans Cream of Mushroom soup
2 cups sour cream
2 cups old Cheddar cheese, grated
3 green onions, chopped
1/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp garlic powder
1 tsp onion powder
1 1/2 cup fresh Parmesan cheese, grated
5-6 slices of bacon, cooked and crumbled (OR 1/2 cup Real bacon bits)

Preheat oven to 375F.  Lightly grease a casserole dish and set aside.

In a large bowl, combine all ingredients except Parmesan and bacon.  Pour into the prepared casserole dish.  Sprinkle with Parmesan and bacon.

Bake for 45 minutes or until heated through.

Note: This casserole can be made ahead of time and put in the fridge until needed.  You may have to increase the cooking time to 60 minutes.

Inspired by: Chew Out Loud's 'Cheesy Ham and Hash Brown Casserole'

3 comments:

Bonnie D. said...

OMG this sounds good - and easy! Might have to grab a couple of the ingredients on the way home & make it tonight. Oh you southern Ontarians - -8 is cold? Come on now, what kind of a Canadian are you? It's a balmy -25 here in Manitoba this morning! :) ~Bonnie

Chip B. said...

So, so, SO good. I Made it for a family reunion, and I have a feeling I will be making it for every family reunion. Everybody loved it. I made way too much, and it still got finished!

Laurie@The Baking Bookworm said...

I'm so glad this casserole was a hit! I haven't made it in quite awhile but it is sooo good! And a great way to use up leftover ham. Thanks so much for letting me know that you liked it. You just made my day! :)

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