Description
This is traditionally a breakfast dish in our neck of the woods, but because it is so simple and satisfying, we sometimes eat it for supper, too. This can be prepared the night before and popped into the oven on a busy morning.
Ingredients
- 32 ounces, weight Frozen Shredded Hash Brown Potatoes
- 16 ounces, weight Onion Flavored Sour Cream
- 10-¼ ounces, fluid Canned Cream Of Chicken Soup
- 3 Tablespoons Milk
- 2 cups Cheddar Cheese, Shredded
- 2 cups Ham, Cooked And Cubed
- 3 Tablespoons Butter, Melted
- 1-½ cup Corn Flakes Cereal, Crushed
Preparation
Preheat oven to 350 F. Spray a 9 x 13 baking dish with cooking spray.
Combine hash browns, sour cream, cream of chicken soup, milk, cheese and ham in a large bowl and pour into the prepared dish dish. Smooth the top.
Combine melted butter and crushed corn flakes in a smaller bowl then spread it evenly over the mixture in the dish. Bake for 1 hour or until golden brown.
Notes:
1. You can add extra ham to make it a main dish.
2. This can be made ahead of time and reheated for serving.
3. It also can be frozen for ease on cooking day. Freezing directions: Follow above directions however, do not add the corn flakes topping. If you do, the frozen topping will be soggy. Add corn flakes topping after removing casserole from freezer, right before baking or omit topping from recipe all together.
Lighter version: Use light sour cream chip dip and/or omit buttery cornflake topping.
