Need some pure comfort food? This creamy Ham and Potato Casserole is filled with cheese, freezer friendly, and perfect for brunch get-togethers!
This Cheesy Ham and Potato Casserole is super comfort food. If you’ve had the hash brown casserole from Cracker Barrel, this is really similar. Definitely not healthy, but delicious all the same!
I like making something similar for get-togethers and brunches. Slow cookers are good for this, but sometimes I prefer to make it in the oven instead and use an insulated bag to transfer it.
All this recipe takes is one bowl and a little stirring, and you’re ready to either bake or stick in the freezer for later. If you freeze, I recommend using a 9×13 foil pan and then putting aluminum foil on top. That way, if you’re taking it somewhere you don’t have to worry about cleanup- just throw the pan away!
Breakfast? Dinner? This would be awesome either way! The ham really makes this casserole a complete dish, so you could have it for dinner or a good protein-filled breakfast.
If you have leftover ham from Christmas, this casserole would be perfect to use up the extras. That’s my favorite part of the holidays- re-purposing all the food that’s left! You can also use whatever extra cheese you have. I used cheddar, but mozzarella or maybe even Swiss would go well too!
What can you serve with Ham and Potato Casserole?
This could be a good breakfast in itself, but you can add a side of fruit to go with it. For dinner, I suggest some frozen vegetables or a side salad.
Can you bake this casserole before freezing?
I’ve never done it, so I can’t say for sure. But I think it would be okay. Either freeze the entire casserole whole after baking, or divide into individual containers so you can grab and go.
Looking for more freezer meal ideas? Check out the other recipes in my 25 Days of Freezer Meals series!
- 2 cups cooked diced ham
- 26-30 oz bag frozen hash browns
- 1 can cream of chicken soup
- 8 ounces sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- In a large bowl, combine all ingredients. Pour into a 9x13 foil pan, cover with aluminum foil, and place flat in the freezer.
- When ready to bake, thaw overnight in the fridge and bake at 350 degrees for 40 minutes.