Easy Hashbrown Casserole with Ham and Broccoli
This easy hashbrown casserole recipe comes together quickly with help from frozen hashbrown potatoes and broccoli, plus cooked ham. Perfect, delicious comfort food for brunch, lunch, or dinner. Not only is it delicious, but it’s also easy to make, too! You can prep the easy hashbrown casserole recipe ahead of time and refrigerate or freeze it until you’re ready to bake it up. Saving time, for the big win!
The holiday rush is over, but that doesn’t mean my life has slowed down. Truthfully, the week between Christmas and New Year’s is busier for me than the pre-holiday craziness. That’s mainly because Brian and I don’t exchange gifts or have company to serve a meal to at our home, so we’re able to sit back and enjoy the holidays a bit more.
After the holiday is over, though, I start my end of the year bookkeeping and goal planning for the new year. Right about now is when things get a bit crazy for me, because I realize that I have less than 2 weeks to get “my house in order”. I simply don’t have time to mess around in the kitchen, so I rely on casseroles like this easy hashbrown casserole recipe.
Easy Hashbrown Casserole Recipe Shortcuts
There are a few make-ahead shortcuts that I use when I’m busy. Saving time in the kitchen with fun and easy shortcuts is what I’m all about.
That’s why I used precooked ham and frozen veggies for the easy hashbrown casserole recipe. You don’t even need to thaw them out first!
Sure, I could have pulled out my mandoline slicer or box grater and shredded up the potatoes myself, but to use fresh potatoes in a casserole like this would have also required me to blanch them first, and I’m just too busy for that business right now.
Just about all of them can be prepped ahead of time and refrigerated until you’re ready to bake them up. Oh, and you won’t be using an entire bag of frozen hashbrowns for this recipe, so you might want to use the rest of the bag to make up some shredded potato nests. They’d actually make a great appetizer for New Year’s Eve, or a brunch fix for New Year’s Day.
But for now, let’s dig into this broccoli cheddar and ham hashbrown casserole!
Easy Hashbrown Casserole with Ham and Broccoli
Ingredients
- 3 cups frozen hashbrown potatoes
- 1 cup frozen chopped broccoli
- 8 ounces cooked ham diced small
- 14 ounces condensed cream of potato soup (low sodium if you can find it)
- 1 cup plain Greek yogurt or sour cream
- 8 ounces shredded sharp cheddar cheese
- ¾ cup freshly grated Parmesan cheese (grate your own for best flavor)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt optional, as condensed soups are usually very salty
Instructions
- Heat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- In a large bowl, mix potatoes, ham, broccoli, cream of potato soup, yogurt, and cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
- Bake 40-45 minutes, or until bubbly and lightly brown.
Nutrition
This casserole looks totally nom-nom, Becca! And with all of the time I’ll save making it, I’m pretty sure I can get my house in order. Or I could sit on the couch and watch football. Hmmm…I might have to go for the latter one. 🙂
Do u cover the casserole dish as it is baking?
Hi Beth,
I don’t cover the casserole unless it’s starting to look too brown. You can check it after 30 minutes or so. I like the top to get crispy.
Any special instructions to freeze this casserole? Then how should you take care of it when you take it out?
Hi Anne!
To freeze the baked hashbrown casserole, just refrigerate it after cooking. After it is cool, wrap it in a layer of plastic wrap and then a layer of aluminum foil. To reheat, set your oven to 375 degrees F and bake the covered casserole in the oven for 20-25 minutes, or until it is warmed through.
Have you tried with mixed vegetables?
I haven’t tried mixed vegetables, but truthfully, I can’t think of a single reason why you couldn’t use them!
I was also wondering if you can bake in muffin tins and for how long?
Hmm, that’s a good question. You can certainly try it! I’m hesitant to say that it will work for sure, though. My concern is that the frozen hashbrowns won’t have enough time to get warm before the rest of the casserole is finished cooking. If you decide to give it a go, I think I would keep the oven at 375 Fahrenheit, just as you would for a whole casserole. Check them after 20 minutes and see how they’re looking. Adjust the oven to 350 if you think they’re cooking too quickly and maybe consider covering the muffin tin with some aluminum foil. Please let me know how it goes!
What would you do if you shredded fresh potatoes yourself. You mentioned you would have to blanch them? Many thanks for your help
Yes you will want to blanch them first. Helped with cooking and also that excess starch that can make the casserole gummy.
Creamy, cheesy, and perfect! I didn’t have the right soup, but broccoli cheddar soup was an exceptional substitute. This will make my list of monthly meals at least!
I was looking for something to do with left over Han that didn’t call for pasta. I like that we use yogurt rather than cream cheese. I used the frozen broccoli florets, but I chopped them up a bit as I wanted them spread more consistently. I couldn’t find low sodium cream of potato soup, so I completely omitted salt from the recipe. I found it easier to mix the soup, cheeses, yogurt and spices in one bowl, diced ham, potatoes and broccoli in another then combine. Next time I may try to find the frozen potatoes with red or green peppers. I love this dish, thank you!