Casseroles are the best thing to make when you have meat leftovers after a holiday. This ham steak casserole is great for using up leftover ham after Easter dinner; although it’s so good, you could also buy a ham steak to make it anytime. The perfect dinner recipe for serving a picky crowd.

Ham Steak Casserole

This yummy casserole transforms leftover ham with a crispy cornflake topping that'll have everyone reaching for seconds. Makes 8 servings.

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size servings

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

Preheat. Preheat oven to 350℉.
Grease. 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.

Notes

This is a great way to use up leftover ham after holiday meals.
You can leave the ham out if you don’t have any or want to serve this as a side for ham.
Best served right away. You can prep it ahead of time without the cornflakes and add those right before you are ready to bake.

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

This recipe is great for using up leftovers, that bag of hash browns in the freezer, and pantry staples. It’s also a hit at potlucks.

Kitchen Wisdom

Breaking up the hash browns will make sure you don’t have big clumps and that everything cooks evenly. And doing it while they’re still in the bag is just smart 😉.

And layering instead of mixing will give us a more interesting casserole with distinct flavors.

Tips for Success

Don’t thaw the hash browns – using them straight from the freezer helps maintain their texture and prevents the casserole from becoming too mushy.

Watch your cornflake crushing – you want them broken down enough to form a cohesive topping, but not pulverized into dust. Aim for pieces about the size of a dime.

Let it rest after baking for about 5-10 minutes. This makes it much easier to serve neat portions and allows the layers to set up nicely.

Look for golden brown edges as your visual cue for doneness. The cornflakes should be toasted, and the sides of the casserole should be bubbling slightly.

Don’t skimp on the butter in the cornflake topping – it transforms them from a breakfast cereal into a savory, crunchy crust.

Ingredients and Equipment

9×13 casserole dish: This size provides the perfect depth for the layers to cook evenly. A glass dish works especially well, so you can see those edges browning.

Frozen shredded hash browns: The key is using shredded rather than cubed for the right texture. They create a more delicate base than chunky potatoes would.

ingredients measured out in bowls on counter.

Ham: Leftover holiday ham works great, but ham steaks from the grocery store are good, too. Look for thicker cuts that won’t disappear when diced. Try my creamy ham mac and cheese for another great way to use leftover ham.

Cornflakes: These create that signature crispy topping that sets this casserole apart. Store brand works just as well as name brand here.

Cream of chicken soup: This provides the binding creaminess that holds everything together. Don’t substitute cream of mushroom unless you really love that flavor.

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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.

Storage & Serving

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.

This is comfort food at its best. You don’t need to do much, and it tastes good every time. Now that’s my kind of meal.

Ham Steak Casserole with Potatoes