Ham 'n' Cheese Potato Bake

This recipe is good if you have leftover ham after Easter.


  • 1 (24 ounce) package frozen O'Brien hash brown potatoes
  • 2 cups cubed fully cooked ham
  • 3/4 cup shredded Cheddar cheese, divided
  • 1 small onion, chopped
  • 2 cups (16 ounces) sour cream
  • 2 (10 3/4 ounce) cans condensed Cheddar cheese soup, undiluted
  • 2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
  • 1/4 teaspoon pepper


  1. In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion.
  2. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well.
  3. Transfer to a greased 3-quart baking dish.
  4. Sprinkle with remaining cheese.
  5. Bake, uncovered, at 350 degrees F for 60-65 minutes or until bubbly and potatoes are tender.
  6. Let stand for 10 minutes before serving.

Yield: 10-12 servings

I usually add 1/2 cup more cheese. Served with a vegetable, that's dinner. Really good!

Posted by beachbum2 at recipegoldmine.com.

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