Ham, Veggie, and Hashbrown Casserole

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Ham, Veggie, and Hashbrown casserole is one of my go-to weeknight meals. It does not require a lot of ingredients and most of the ingredients are staples in the house anyway. While chopping up the broccoli and cauliflower in the food processor does make a bigger mess, it gets extra veggies into everyone.

James is not a big veggie or potato eater but he will occasionally eat ham, veggie, and hashbrown casserole. Probably because it is so cheesy! I tend to make it on nights when he will not be home for dinner. The girls, however, love it. The leftovers keep well in the fridge for a few days too. While I tend to serve this casserole for dinner it does go well with eggs for breakfast or brunch.

Ham, Veggie, and Hashbrown Casserole

Ingredients:

• 1 lbs frozen hashbrowns (about half a bag)
• 12 oz bag of frozen broccoli
• 12 oz bag of frozen cauliflower
• 2 cups shredded cheddar cheese
• 2 cups milk
• 1 1/2 tsp salt
• 2 TBSP butter
• 1 lb chopped ham

Directions:

1. Thaw broccoli and cauliflower on counter for about 15 minutes.
2. Preheat oven to 350 degrees.
3. Empty bag broccoli into a food processor and pulse until finely chopped.
4. Place broccoli in a large bowl.
5. Empty bag of cauliflower into a food processor and pulse until finely chopped.
6. Place cauliflower in bowl with broccoli.
7. Add frozen hashbrowns to the bowl of veggies.
8. Mix in chopped ham and half the shredded cheddar cheese.
9. In a microwave safe dish, melt butter, milk, and salt.
10. Pour potato mixture into a 9×13 casserole dish.
11. Pour milk mixture over potato mixture.
12. Sprinkle with remaining cheddar cheese.
13. Bake at 350 degrees for 50-60 minutes or until cheese is browned.
14. Let stand a few minutes before serving.

Ham, Veggie, and Hashbrown casserole is a great way to use leftover ham.

Have a blessed day!

Brandi

Ham, Veggie, and Hashbrown Casserole

Broccoli, cauliflower, hashbrowns, and ham all combine with cheddar cheese to make this easy and hearty Ham, Veggie, and Hashbrown Casserole.

Category From My Kitchen

Tags

Breakfast,

Cheese,

Dinner,

Egg Free,

Gluten Free,

Main Dish,

Pork,

Recipe,

Vegetable

April 7, 2017

by Brandi

Persons

8

Serving Size

1 cup

© 2022 This recipe originally appeared on www.penguinsinpink.com

Ingredients

• 1 lbs frozen hashbrowns (about half a bag)
• 12 oz bag of frozen broccoli
• 12 oz bag of frozen cauliflower
• 2 cups shredded cheddar cheese
• 2 cups milk
• 2 TBSP butter
• 1 1/2 tsp salt
• 1 lb chopped ham

Instructions

1. Thaw broccoli and cauliflower on counter for about 15 minutes.
2. Preheat oven to 350 degrees.
3. Empty bag broccoli into a food processor and pulse until finely chopped.
4. Place broccoli in a large bowl.
5. Empty bag of cauliflower into a food processor and pulse until finely chopped.
6. Place cauliflower in bowl with broccoli.
7. Add frozen hashbrowns to the bowl of veggies.
8. Mix in chopped ham and half the shredded cheddar cheese.
9. In a microwave safe dish, melt butter, milk, and salt.
10. Pour potato mixture into a 9x13 casserole dish.
11. Pour milk mixture over potato mixture.
12. Sprinkle with remaining cheddar cheese.
13. Bake at 350 degrees for 50-60 minutes or until cheese is browned.
14. Let stand a few minutes before serving.

http://penguinsinpink.com/ham-veggie-and-hashbrown-casserole/

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Looking for more casserole recipes? Check out my Recipes: Main Dishes board on Pinterest.