Cheesy Ham and Hash Brown Casserole

12 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Cheesy Ham and Hash Brown Casserole made with creamy potatoes and melty cheese is the ultimate comforting, savory breakfast dish.

Easy casseroles are a great way to make Breakfast for a crowd. Just combine all the ingredients and pop the baking dish in the oven. It’s the perfect low-maintenance dish that everyone is sure to love! For more breakfast casseroles try Bacon Hash Brown Casserole or Maple Bacon French Toast Bake.

Cheesy Ham and Hash Brown Casserole in casserole dish with scoop closeup

This Cheesy Casserole is the perfect recipe to serve a big family. The Hash Brown base makes it nice and filling, while the ham and cheese add some extra protein for a breakfast that will keep you going until lunchtime.

Cheesy Hash Brown Casserole is a great dish on busy weekdays when you still want to make sure everyone gets a hearty breakfast. Although the whole recipe takes a little over an hour, practically all of that is just oven time. To prep, all you have to do is combine condensed potato soup and sour cream for the ultra-creamy base. Then add the ham, cheese, and hash browns to that. Pop it in the oven for the next hour while you get ready for the day, and then you’ll have a rich, creamy breakfast casserole ready to go. 

Cheesy Ham and Hash Brown Casserole collage

Overnight Casserole

Of course, if you don’t want to worry about waking up early enough to get the casserole going, you can do most of the recipe the night before. For Overnight Hash Brown Casserole, assemble and bake the recipe as usual. Then let the dish cool down, before covering it in tin foil and storing the fridge. The next morning all you’ll have to do is preheat the oven to 325 degrees and reheat the casserole for 15-20 minutes.

More Breakfast Casseroles

Key Ingredients

  • Canned Condensed Cream of Potato Soup: The canned potato soup will add a soft, velvety texture. It will also add that sweet and savory flavor of creamy potato soup to your Casserole.
  • Sour Cream: Combined with the soup, sour cream provides a sticky texture to hold your Casserole together. It also creates that tangy taste to add a new dimension of flavor compared to the cheese, soup, and salty ham.
  • Cheese: The flavor of cheese needs no explanation. It’s amazing, any way you slice it, or shred it. In addition to the comforting flavor of cheese, it also adds a gooey, pleasing texture.
Cheesy Ham and Hash Brown Casserole in casserole dish

How to Make Cheesy Ham and Hash Brown Casserole

  • Prep Time: Start the recipe by preheating the oven to 375 degrees, and prepping the casserole dish with nonstick cooking spray. If you don’t have cooking spray, you can lightly grease the pan with butter. 
  • Potato Mixture: Open the can of condensed cream of potato soup. Pour it into a mixing bowl along with the sour cream. Whisk the two together until combined into one thick, creamy mixture. Then add the frozen hash browns, ham, and 1 cup of cheddar cheese. Set the other cup of cheese to the side for later. Stir the mixture again until the ham, potatoes, and cheese are nicely distributed throughout. 
  • Bake: Pour the potato mixture into the prepared baking dish. Put the Ham and Hash Brown Casserole in the oven for 55 minutes. After the first 55 minutes, take the dish out, and sprinkle the remaining shredded cheese on top. Continue baking for another 5 minutes until the cheese is melted and bubbly. Let the casserole cool for a few minutes before dishing it up. 
Cheesy Ham and Hash Brown Casserole in casserole dish

Frequently Asked Questions About Cheesy Ham and Hash Brown Casserole

Should the frozen hash browns be thawed before used in the Casserole?

You do not need to thaw your frozen hash browns before mixing them into the recipe. Just take them out of the freezer, and mix them in while still frozen. You might need to break up the hash browns a little first and you can tap the bag on the counter firmly, or use a rolling pin to break them up while still in the bag.

Can I adjust the amount of meat or cheese in Hash Brown Casserole?

Below are some ideas for changing up this Casserole recipe. You can change the cheeses or the meat. If you’d like to use more or less cheese you’re going to start to change the consistency of the dish. More cheese will have a creamier, richer consistency. Less cheese will result in a Casserole that is dry, and is not recommended. If you’d like to make your hash browns meatier, you can add in some extra meat, however you might want to add in a little extra cheese to coat the extra ingredients.

Cheesy Ham and Hash Brown Casserole in casserole dish

Variations on Cheesy Ham and Hash Brown Casserole

  • Sausage Hash Brown Breakfast Casserole: You can follow the same basic recipe, but use sausage to replace the diced ham. Cook up the breakfast sausage in a skillet so that there is no pink meat remaining before you add it to the casserole mix. 
  • Bacon Hash Brown Casserole: Just like with the sausage, you can also try bacon in the recipe. Use the bacon to replace the ham entirely, or add both to the breakfast casserole. You can also experiment with different kinds of bacon like turkey bacon, candied bacon, or Canadian bacon.
  • Impossible Hash Brown Casserole: If you’d like a meat substitute, try the popular Impossible brand breakfast sausage to get the savory flavor of sausage. You’ll keep your Casserole meat free for any vegetarians in your life, or just anyone who would like to eat less meat.
  • Cheese: Try out other kinds of cheese in the recipe besides cheddar. Swiss, American, provolone, Pepper Jack, gouda, Monterey Jack, or mozzarella would all taste great. 
  • Veggies: Add different vegetables to the potato mixture to experiment with the texture and flavor of the Hash Brown Casserole. Onion, bell pepper, green onion, tomatoes, or arugula would make amazing additions. 

More Savory Breakfast Recipes

How to Store Cheesy Ham and Hash Brown Casserole

  • Serve: After baking, don’t leave your breakfast casserole at room temperature for more than 2 hours. 
  • Store: Let the Hash Brown Casserole cool down, then cover any leftovers in tin foil or plastic wrap to store in the fridge. It will keep well for up to 3 days. 
  • Freeze: Kept tightly wrapped to seal out moisture, the casserole can also be frozen for up to 3 months. 
Cheesy Ham and Hash Brown Casserole on serving plate

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Cheesy Ham and Hash Brown Casserole

Cheesy Ham and Hash Brown Casserole made with creamy potatoes and melty cheese is the ultimate comforting, savory breakfast dish.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 20 ounces canned condensed cream of potato soup
  • 2 cups sour cream
  • 32 ounces hash brown potatoes , frozen
  • 8 ounces cooked ham , diced
  • 2 cups cheddar cheese , shredded (divided)


  • Preheat oven to 375 degrees and spray a 9×13 baking dish with vegetable oil spray.
  • In a large mixing bowl, whisk together potato soup, and sour cream until creamy.
  • Add in hash brown potatoes, ham, and half the cheese.
  • Pour into a baking dish, bake for 55 minutes.
  • Top with remaining cheese and bake for 5 minutes.


Calories: 243kcal | Carbohydrates: 16g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 370mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 11mg | Calcium: 181mg | Iron: 1mg
Cheesy Ham and Hash Brown Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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