Cheddar Hash Brown Casserole, whether you enjoy it as a side or as your breakfast main, is just stunningly good. The hash browns are coated in a tangy, creamy cheddar cheese sauce and paired with fresh, floral broccoli. The succulent bites of ham add meatiness and heartiness, while the parmesan topping is, well, just always a good idea. It’s a potato-lover’s dream! It’s the Cheddar Hash Brown Casserole! Hooray!
Ingredients
- 3 cups frozen hash brown potatoes
- 1 cup frozen chopped broccoli
- 8 ounces ham, cooked and diced small
- 1 (14-ounce) can condensed cream of potato soup, low-sodium preferred
- 1 cup plain Greek yogurt, can substitute sour cream
- 1 (8-ounce) package sharp cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, optional
- 3/4 cup parmesan cheese, freshly grated
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly coat a 9×13-inch baking dish with cooking spray.
Step 3 –In a large bowl, add the hash brown potatoes, the broccoli, the ham, the cream of potato soup, the yogurt, the cheddar cheese, the garlic powder, the onion powder, the black pepper, and the salt and mix to combine.
Step 4 –Spread the hash brown mixture evenly into the prepared baking dish.
Step 5 –Sprinkle the top of the casserole with the parmesan cheese.
Step 6 –Bake until the casserole is bubbly and lightly brown, about 40-45 minutes.
Step 7 –Serve hot.
