You salvage what is left in the package and go to add them to the ham. Oh no! The ham looks like it might be burning! You take the ham out of the pan and put the potatoes in.
Now you start cleaning up the mess of potatoes all over your floor. Just as you are finishing that up, you smell something burning. The potatoes! Rushing to the stove, you see that most of your hash browns are now black sticks. You scrape them out of the pan and cut away the blackened ones.
You put the potatoes on the ham and add the cheese to the top. It sits there, staring back at you, barely melting. This is not quite what you had in mind, but you’re hungry, so you eat it anyway. Sigh!
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1½ cups grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
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Quick Tip: Whenever you make one of these casseroles, go ahead and make a second one and freeze it. Take it out of the freezer in the morning and when dinner time rolls around, it will be thawed and ready to bake. Dinner will be ready in an hour, giving you time to unwind from your busy day.
Recipe courtesy of POOBOO and image courtesy of Kimberly Asha at AllRecipes