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Creamy Potato Ham Casserole Recipe

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This recipe for Creamy Potato Ham Casserole is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (32 oz.) bag frozen hash brown potatoes, thawed
1 stick margarine, melted
1/4 cup finely chopped onion
1 (10 oz.) can low fat cream of chicken soup
1 (16 oz.) carton light sour cream (2 cups)
8 oz. Cheddar Cheese, grated (2 cups)
1 to 2 lbs. low fat ham, cut into 1/2 " cubes
1/3 cup Italian bread crumbs (homemade or from a canister)
Directions:
Directions:
Place all ingredients except the bread crumbs, in a very large bowl and mix well. Place the mixture in a 9X13 baking pan. Top with bread crumbs. Bake uncovered 1 hour at 350º (if using a glass pan, bake at 325 deg.)

Note: This is good for dinner or breakfast. Use 1 lb. ham for a breakfast casserole and a 2 lb. ham for dinner.
Can be assembled a day ahead. Refrigerate. Let stand at room temperature 30 minutes before baking.
Leftovers freeze well.
Serve with: Fresh orange segments - or a fruit salad - broccoli or sugar snap peas - Cornbread muffins (homemade or frozen)
Optional Garnish - canned French fried onions
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:

 

 

 

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