This delicious cheesy casserole is a crowd-pleaser - perfect as a great gluten-free main dish or hearty side!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 8
Author: Sara @ Mom Endeavors
Ingredients
1 10.5 oz can condensed cream of chicken soup(or 1.5 C of homemade)
2CupsSour cream
¼tspGround black pepper
2.5CupsShredded cheddar cheese
130oz pkg Shredded Hash Brown Potatoes
1Cupdiced ham
2-3Cupschopped broccoli(1 small frozen bag)
Instructions
Preheat oven to 350°F. Coat 9x13 baking dish with nonstick cooking spray.
Chop frozen broccoli (thaw in microwave a bit if needed, but don't cook through). Chop/dice ham.
In a large bowl, mix together soup, sour cream, and pepper. Stir in cheese (1.5 Cups), hash browns, broccoli, and ham until well combined.
Spoon evenly into baking dish. Top with remaining 1 Cup of cheese.
Bake uncovered for 45 to an hour (until bubbly & the cheese starts becoming golden brown).
Allow to rest for at least 5 minutes before serving.
Season with additional salt and pepper to taste.
Garnish with additional sliced green onion if desired.
Notes
The original recipe calls for 2 Cups Crushed corn flake cereal and 1/4 Cup melted butter as a topping. I decided to omit this and the recipe was still delicious!