Name: Ham Steak Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 30 ounces frozen shredded hash browns ((about 1 bag)); ¾ cup butter ((1 ½ sticks, divided)); ½ teaspoon salt; ¼ teaspoon pepper; 2 cups shredded cheddar cheese; 16 ounces sour cream; 1 ½ cups diced leftover ham (or from a ham steak); 1 can cream of chicken soup ((10 ¾ ounce)); ½ medium onion (chopped); 2 cups cornflakes (lightly crushed)

This is one of my favorite comfort food recipes, and even though I started making it because I had leftover ham from holidays, I now sometimes buy ham just to make it. The creamy cheese and tender potatoes layered on top of the salty ham just works. it’s rich and satisfying but not too heavy. You’ll just have to trust me on the cornflake topping. It’s crunchy and delicious and the perfect balance.

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This casserole comes together in about 15 minutes of actual work – most of the time is just waiting for the oven to do its thing. I always keep frozen hash browns on hand because they’re the secret to making this without all the fuss. The cornflakes get golden and crispy while everything underneath gets bubbly and melted. It’s one of those dinner recipes that looks fancy but is actually pretty simple.

Ingredients and Tools You’ll Need
How to Make
Serving & Storing
Make It Your Own
Printable Recipe

Ingredients and Tools You’ll Need

If the cornflakes sound strange to you, trust me. They give a nice crispy texture to the creamy cheese and soup.

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Don’t thaw the hash browns. Use them straight from the freezer to prevent the casserole from becoming too mushy. Use shredded instead of cubed for the right texture.

Try my creamy ham mac and cheese for another great way to use leftover ham.

ingredients measured out in bowls on counter.

If you are serving a crowd (or just have lots of leftover ham), you can double or triple this recipe by making adjustments in the recipe card at the bottom of this post.

Equipment

9×13-inch casserole pan

Ingredients

30 ounces frozen shredded hash browns (about 1 bag)
¾ cup butter (1 ½ sticks, divided)
½ teaspoon salt
¼ teaspoon pepper
2 cups shredded cheddar cheese
16 ounces of sour cream
1 ½ cups diced leftover ham or from a ham steak
1 can of cream of chicken soup (10 ¾ ounces)
½ medium onion chopped
2 cups cornflakes, lightly crushed

How to Make

Step One: Prep Hash Browns

Heat your oven to 350°F. Grease a 9×13 pan.

Take your bag of frozen hash browns and give it a few hits with a rolling pin while it’s still in the bag – this breaks them up. Dump them in a bowl, add salt and pepper, then spread them in your pan.

Step Two: Mix

Melt 1 stick of butter in a large bowl. Mix in the cheese, sour cream, ham, soup, and onion. Spread this over the hash browns.

cheese and ham mixture in bowl and spread out in casserole dish.

Step Three: Add Topping

Melt the remaining ½ stick of butter and stir it with the cornflakes. Sprinkle over the top.

cornflakes in bowl and spread out in casserole dish on top of cheese mixture.

Step Four: Bake

Bake for 1 hour uncovered.

Serving & Storing

Serve with these classic recipes for Easter dinner, with a simple green salad, or for brunch with some fruit.

Refrigerate within 2 hours of serving and keep in the fridge covered for 3-4 days. You can freeze leftovers for up to two months for the best quality.

For make-ahead prep, assemble everything except the cornflake topping a day in advance. Keep refrigerated, then add the cornflake mixture just before baking. You’ll need to add about 10-15 minutes to the baking time if cooking from cold.

serving spoon lifting layer of casserole.

Make It Your Own

You can adapt this easily based on what you have on hand.

For a breakfast version, try my ham and hash brown casserole that includes eggs.
No cornflakes? Crushed potato chips, Ritz crackers, or even panko bread crumbs mixed with some extra butter work in a pinch.
Make it a complete meal by adding a cup of frozen peas or broccoli florets to the cheese mixture.
Mix a teaspoon of Dijon mustard or a dash of hot sauce into the cheese mixture for extra flavor.
If you’re serving vegetarians, omit the ham and add some sautéed mushrooms for a savory boost.

Printable Recipe

Prep Time:15

Cook Time:1

Total Time:1 15

Equipment

9×13 inch casserole pan

Ingredients

30 ounces frozen shredded hash browns (about 1 bag)
¾ cup butter (1 ½ sticks, divided)
½ teaspoon salt
¼ teaspoon pepper
2 cups shredded cheddar cheese
16 ounces sour cream
1 ½ cups diced leftover ham or from a ham steak
1 can cream of chicken soup (10 ¾ ounce)
½ medium onion chopped
2 cups cornflakes lightly crushed

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Instructions

Prep. Preheat oven to 350℉. Grease a 9×13-inch casserole pan with butter or butter spray.
Prep hash browns. While the hash browns are in the bag, lightly hit the bag with a rolling pin to break up the hash browns into small pieces if needed. Place the hashbrowns in a large bowl and stir in the salt and pepper. Spread the hashbrowns into an even layer in the 9×13 pan.
Mix. In a large bowl, melt ½ cup of butter (1 stick). Mix the cheddar cheese, sour cream, ham, cream of chicken soup, and onion with the melted butter. Spread over the hash brown layer.
Add topping. In a medium-sized bowl, melt the remaining ¼ cup of butter (½ stick). Stir the cornflakes together with the melted butter. Spread the cornflake mixture evenly over the soup mixture.
Bake. Bake for 1 hour uncovered. Serve immediately.