5-Ingredient Cheesy Ham and Potato Casserole Directions:
Add the frozen hash browns and ham to a 5- to 6-quart slow cooker, separating the ham into loose pieces.
Mix the soup, sour cream and 1½ cups cheddar in a bowl. Stir into the potatoes and ham until evenly coated, then spread into an even layer.
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the potatoes are tender and the casserole is hot throughout.
Sprinkle the remaining ½ cup cheddar over the top. Cover and cook for 10–15 minutes more, until melted. Serve warm.
Practical Woman's Secret
Separate the shaved ham before mixing so it stays distributed throughout the casserole. Use reduced-fat cheddar made with 2% milk for a smoother melt than fat-free cheese.
Serving and Storage
Serve warm with steamed vegetables or a green salad.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered with a small splash of milk or water until hot throughout.
Nutrition Information
Estimated per serving: ⅛ of the casserole, based on 8 servings
Calories: 290 kcal
Protein: 21 g
Carbohydrates: 28 g
Fat: 11 g
Fiber: 2 g
Sugar: 3 g
Sodium: 750 mg
I'm waiting for your comments! Enjoy!
