Cheesy Ham and Hashbrown Casserole
Winners never quit and quitters never win. — Vince Lombardi
- About 1 1/2 bags (32 ounce size) package frozen hash brown potatoes
- 8-16 ounces cooked, diced ham, depending on how much ham you want (I use John Morrell)
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
- Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.