Tuesday, September 27, 2011

Cheesy hashbrowns and ham

I made this for a breakfast side dish to an egg casserole for the bachelorette party this weekend...but when I tasted it I realized it could be a side dish to a dinner or pot luck as well.  Most people had seconds and Brandy even asked for a container of the leftovers so I'm thinking it went over pretty well...plus it was in the "easiest recipes ever" category and you can't really beat that!

32 oz bag frozen hash browns
1 can cheddar cheese soup
1 can cream of mushroom soup (I used 98% fat free)
1 cup sour cream (I used fat free)
1/2 cup butter (I omitted this part)

I added:
1 lb cubed ham
1 cup halved cherry tomatoes

Mix all ingredients together in a bowl so they are evenly coated with the soups....add to the lined crockpot and cook for 4-6 hours on low.  I won't say this is the healthiest recipe on the blog, but if you skip the butter and use the lowest calorie choices of the ingredients you can find, this isn't going to derail your day.  I only got a pre-cooked, pre-deciding to add tomato picture so this will have to do...still looked yummy at this point though! Next time I would also add onions, mushrooms, bell peppers....whatever I've got in the fridge! We had some picky eaters there this weekend so I'm excited to see how it will be when I beef it up with more veggies.  Kinda wishing I wouldnt have given all the leftovers away now...

Pin It


  1. You had me at cheesy! And I am a hash browns lover!

  2. I am a "potato ass" through and through...any sort of tater, and I'm in! I've decided that I am more into hashbrown casseroles than egg casseroles anymore so this will be my go-to breakfast casserole from here on out :)