Ham Steak Casserole
This yummy casserole transforms leftover ham with a crispy cornflake topping that'll have everyone reaching for seconds. Makes 8 servings.
Equipment
- 9x13 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
Instructions
- Preheat. Preheat oven to 350℉.
- Grease. Grease a 9x13-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 9x13 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.
Nutrition
Calories: 552kcal | Carbohydrates: 32g | Protein: 16g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1105mg | Potassium: 442mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1363IU | Vitamin C: 11mg | Calcium: 280mg | Iron: 4mg
Servings: 8 servings
Calories: 552kcal