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The After Easter Casserole (Check Your Pantry Now-You’re Going to Want to Make This)!

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I.f you’re celebrating Easter, there is a good chance you’ll end up with some amount of leftover ham. Here is the BEST recipe to use it up! Readers raved about this last year, so I thought I’d put it up early so you can toss the other ingredients you’ll need in your cart.

Ham and Hash Brown Bake

Spray the inside of a casserole dish

In a large bowl combine 2 cups chopped ham, 1 can of cream of celery soup or cream of mushroom if you don’t have it, 1 16 oz. container of sour cream, and  almost all of a large package of frozen country style hash browns (shredded, about 30 oz. worth) *If you don’t like to use canned soups, you can get a crockpot recipe for cream of mushroom soup here at A Year of Slow Cooking. That will obviously take a little more work.

Pour the mixture into the casserole dish. Mine was a 1.3qt. oval

Top with about 1/2 cup shredded cheese. You can also stir some cheese into the mixture if you want. I used cheddar. I think you could use any kind you wanted, and feel free to add more-I won’t tell.

Bake in a 325 degree oven until heated through and the cheese and potatoes look all yummy.

You can vary the amounts of any of the ingredients without messing this up much. There are dozens of variations of this recipe on the internet. Some call for adding onions, butter, peppers, or chiles. If your kids will eat food with, “green stuff mixed,” in, I’m sure this would be very tasty. Mine won’t. You could also leave out the ham and have sort of a brunch-y side. My husband  and Henry both loved this. Our oldest wouldn’t go near it, but hey, 3 out of 4 isn’t bad!

Comments

  1. flyingbird says:

    Sounds easy, especially with no defrosting needed for the hashbrowns! Can you give me a guesstimate of how long it takes you to bake it in your 1.3 qt dish?

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