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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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A longtime favorite for potluck dinners is transformed from a side dish to a main course with the addition of cubed ham. This one is always one of the first to go. In fact, people at the end of the line are disappointed if the pan is empty. âDiane Wilson Wing, Salt Lake City, Utah Ingredients:
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1/4 cup butter, melted |
1 cup (8 ounces) sour cream |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 medium onion, chopped |
2 cups cubed fully cooked ham |
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
topping: |
1/4 cup butter, melted |
3/4 cup crushed cornflakes |
Directions:
1. In a large bowl, combine the first five ingredients. Stir in ham and potatoes. Spread into a greased 13-in. x 9-in. baking dish.
2. For topping, combine butter and cornflakes until crumbly. Sprinkle over top of ham mixture.
3. Bake, uncovered, at 350° for 1 hour or until potatoes are tender. Yield: 10-12 servings.
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