An Easter Casserole Recipe

Because nothing is better than eating the left overs the next day for lunch. Mmm a ham sandwich and Potato casserole. Since I enjoy it so much more the second day I thought I’d share the recipe with you. Ps there is apparently two versions of this, so I will share both! I was asked to bring funeral potato’s to dinner last night and they sounded familiar, so I looked up the recipe and there was only slight differences between my forever favorite family recipe and the new one. So here it is.

Yummy Potato Casserole (this is the technical name in our family recipe book)

1 2pound bag of frozen hash browns

2 cans cream of mushroom soup (here’s one of the edits, last nights recipe called for 2 cans of cream of chicken instead)

16 oz tub of sour cream

400 grams chopped/shredded ham (last nights recipe also omitted this step)

1-2 cups shredded marble cheese depending on how much you love cheese! (last night we used sharp cheddar instead)

Then the topping is normally Parmesan cheese sprinkled on top, last night I did a cup of crushed corn flakes and 2 tbsp melted butter sprinkled on top. (both before baking)

Mix all ingredients in a large bowl, put in a shallow greased glass casserole dish. Bake at 350 for 1.5 hours.

It couldn’t get any easier. Its only 2 steps! Its one of my favorites because its a whole meal rolled into one dish. And like I said for some reason the left overs always taste even better! And I had to add that last picture because my lovely sister bought me a super cute apron and I had to show her its going to good use!

So enjoy this yummy recipe, I already want to make it again!

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