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Cheesy Potatoes and Ham

A family friendly dish that is the perfect comfort food to warm up even the coldest of winter days.
6 Servings Recipe By Pin Print
Cheesy Potatoes and Ham

Ingredients

  • 4 cups Southern Style Hashed Browns, Frozen
  • 3 cups dice Ham, Fully Cooked
  • 10 ¾ ounces Cream of Chicken Soup
  • 1 cup Sour Cream
  • 2 cups Cheddar Cheese, Shredded
  • ¼ cups melt Butter, Unsalted
  • 2 tablespoons dice Onion

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix all ingredients in large bowl.
  2. Pour into indicated number of greased 8x8 baking dishes.
  3. Bake at 350 degrees for 1 hour.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix all ingredients in large bowl.
  2. Divide between indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Pour into a greased baking dish.
  2. Bake at 350 degrees for 1 hour.

30 Comments

Join the discussion
  1. I make mine in the crockpot, also use cheddar cheese soup and add a handful of French’s fried onion rings to mix and some on top. Really adds something to the recipe.

    1. You said you use cheddar cheese soup, like the campbells fiesta cheese dip in the can that you add milk to? I am completely out of cream of chicken soup and didn’t even realize it! Gah! Might have to make a store run, but the cheese soup sounded interesting. How does it come out?

      1. Pagan-
        The recipe calls for 10 oz of Cream of Chicken soup as well as 2 cups of shredded cheddar cheese. I have never tried with a cheese soup or dip, I think it would come out fine, just on the extra cheesy side! Let us know how it turns out!
        -Lisa

      1. I haven’t personally cooked this recipe in the slow cooker, but I am sure it would work. I would suggest starting at 2-3 hours on low and seeing how it goes! Let us know what your results are!

  2. Love these! One day in a burst of super laziness, I added green beans into the pot. Delicious, one pan meal. It’s also good with a bag of thawed broccoli/cauliflower/carrots

  3. This made a ton of food but still didn’t last long. My husband and 3 year old both had seconds! I used too much onion, and next time I think I’ll add another veggie – but the point is there will definitely be a next time!

  4. Can you tell me what type of ham you would use for this? I know this sounds like a crazy question but I never cook with ham (or at all really lol)…is it the kind that is like a big giant slice of ham? Or would i get a whole ham?

      1. I found my diced ham at Walmart it’s on the meat wall were the hole hams are I noticed nobody commented back to you just wanted to let you know going to try this recipe tonight

    1. Katrina, you can use fresh potatoes instead but you might want to parboil them rather than use them raw to achieve a similar consistency.

      1. The directions for cooking from frozen do not say to thaw first. could you correct that. I for one especially like recipes that do not need to be thawed first so they can be cooked at the last minute when I have forgotten to take anything out of the freezer.

        1. Instructions to thaw are a members-only benefit that come with menu documents. Unless using a programmable pressure cooker, meat recipes should be defrosted in the fridge first. If you have more questions we’d love to chat with you in the bottom right-hand corner.

    1. You’ll just use the concentrated soup and not add any additional liquid. Unless we note: “prepare according to package directions” you can assume we’re just asking for the contents of the can and nothing else. Happy cooking!

  5. Can I forego the sour cream? its the one thing I don’t have…im cutting the recipe in 1/2.. camper stove….but will still be using the whole can of cream of chicken (can’t store left overs in tiny fridge). so can I make this without the S/C? TY

    1. I’d think that would be just fine, Trish, especailly since you’ll be using the whole can of soup. Happy Cooking and Camping!

  6. I made this recipe lately and froze it. I took right out of the freezer like the recipe said and cooked it for an hour. It was not near done so we ended up cooking it for 2 hours. Maybe if it was completely defrosted, it could be cooked for only an hour.

    1. This recipe is best thawed first. Per the cook from frozen instructions, you should Bake at 350 degrees for 1 hour. Hope it still tasted delicious!

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