Ham, Broccoli and Cheddar Hash Brown Bake

By Sprig Originals ✓ · cooked up in Sprig

A big, bubbling 9x13 casserole in the best Southern potluck tradition: shredded hash browns, diced ham and broccoli folded into a creamy sharp cheddar sauce, then baked under a buttery cornflake crust. Everything goes into one dish, the oven does the work, and leftovers reheat beautifully all week.

Ingredients

• 30 oz frozen shredded hash brown potatoes, thawed
• 2 cups diced cooked ham
• 3 cups small broccoli florets
• 10.5 oz condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup whole milk
• 1/2 small onion, finely chopped
• 2 cups shredded sharp cheddar cheese
• 4 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

• 2 cups cornflakes, lightly crushed

Instructions

1. Heat the oven to 375°F. Butter a 9x13-inch baking dish. Press the thawed hash browns between paper towels to blot off excess water.
2. In a large bowl, whisk together the cream of chicken soup, sour cream, milk, onion, garlic powder, smoked paprika, salt, black pepper and 2 tablespoons of the melted butter until smooth.
3. Fold in the hash browns, ham, broccoli florets and 1 1/2 cups of the cheddar until everything is evenly coated. Spread into the prepared dish in an even layer and smooth the top.
4. Cover tightly with foil and bake for 40 minutes, until the edges are bubbling and the broccoli is tender when pierced.
5. Meanwhile, toss the crushed cornflakes with the remaining 2 tablespoons melted butter in a small bowl.
6. Uncover the dish, scatter the remaining 1/2 cup cheddar over the top, then the buttered cornflakes. Bake uncovered for 20 to 25 minutes more, until the topping is deep golden and the center is hot (165°F on a thermometer).
7. Let the casserole rest 10 minutes before scooping so it sets up; serve straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

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