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'