2 cans cream of chicken soup 4 T. margarine 1 c. (8 oz) sour cream 1 ¾ c. shredded cheddar cheese 2 c. cubed ham 32 oz. bag of hash browns, frozen
4 T. margarine, melted ¾ c. crushed corn flakes
In a large bowl combine first 4 ingredients. Mix well. Stir in ham and potatoes. Spread into greased 9x13 baking dish. Combine topping ingredients. Sprinkle over casserole. Bake, uncovered, at 350º for 1 hour or until potatoes are tender. Makes 10 to 12 servings.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.