Cheesy Hashbrown Casserole with Ham

Cheesy Hashbrown Casserole with Ham is a dish you will like if you enjoy the well-known Hashbrown Casserole. What makes this recipe different? This one is hearty enough to enjoy as a whole meal. This one features ham, bell peppers, and onions to make this one very hearty.

hash brown casserole

When growing up I didn’t think casseroles with potatoes got any better than that cheesy potato casserole. This recipe has had a few updates. First off this one really can be eaten as a meal. By adding ham, cheddar cheese, and sauteed vegetables we have a dish that is filling enough for a meal. Also, this recipe is a little lighter in fat content, we aren’t using sour cream. You won’t even miss the sour cream in this one.

hash brown casserole

Cheesy Hashbrown Casserole with Ham

You can make this hearty Glorified Hashbrown Casserole with ham and cheese.
5 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Glorified Hashbrown Casserole, Hasbrown Casserole
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 283kcal


  • 2 pounds hash browns frozen
  • 10 ounces cream of celery soup
  • 3/4 cup onion chopped
  • 1 cup bell pepper chopped
  • 2 cups ham diced
  • 8 ounces cheddar cheese grated
  • 2 tablespoons butter melted


  • Preheat oven to 350 degrees.  In a large skillet melt 2 tablespoons of butter over medium heat.  Saute onions, bell peppers, and ham until the onions are clear, and ham has browned.  In a large bowl, combine hash browns sauteed ham and vegetables and 1 can on condensed soup.  Stir until hash browns are coated.  
  • Pour potatoes into a 9 x 13-inch pan that has been sprayed with non-stick spray. Sprinkle half of the cheese over the casserole and cover with foil. Bake for approximately 45 minutes, remove foil, add the remaining cheese and return to the oven, and cook for an additional 15 minutes. The cheese should begin to brown when the casserole is ready.



Calories: 283kcal | Carbohydrates: 20g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 660mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 845IU | Vitamin C: 27.4mg | Calcium: 187mg | Iron: 1.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Justin

    This is one of those great recipes for evenings when you’ve got no time (or motivation) for wrangling the details of a complex recipe. This is simply chopping + sautee’ing a couple of veggies, then dumping all the store-bought ingredients into a pan and baking it up.

    Tastes great, and is very satisfying. (Made mine with a can of cream of chicken soup, since we always have those in the cupboard.) As a bonus, it tastes just as good reheated for a microwaved leftover lunch.

    • stephaniemanley

      I am a big fan of recipes like this. I don’t always like putting a lot of effort into a meal. This dish also tastes very good reheated. Which means it is a great dish to bring to work and heat up.

  2. Nicole Glynn

    What’s the purpose of adding the soup – flavor or consistency? I’m not a fan of using canned soup in my cooking so I’m wondering why it’s added so I can come up with a substitution.

    • stephaniemanley

      It gives the casserole some something to help it all stick together, and adds some flavor. If you don’t like this, you may want to add a simple white sauce that is flavored with onion or something like this.

  3. Engel

    Sounds good, except for the soup. Absolutely hate Cream of Celery soup. I’m assuming Cream of Chicken or C of Mushroom would do?

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