Total Time
Prep 10 mins
Cook 50 mins


Ingredients Nutrition


  1. Preheat oven to 400F degrees.
  2. In medium bowl, combine undiluted soup and sour cream; blend well.
  3. Stir in hash browns and ham.
  4. Spoon into ungreased 1-1/2 quart casserole dish.
  5. Cover and bake for 40 to 50 minutes, or until bubbly and potatoes are tender, stirring once after 20 minutes.
  6. Remove from oven and sprinkle with croutons.


Most Helpful

I used this basic recipe except I used mushroom soup. I added green onions, celery salt,southern style hashbrowns and shredded cheddar cheese. We all liked it. My husband doesn't like celery or green or red peppers so I changed the recipe a little.

Marcie H November 12, 2003

Nice, easy recipe with a good flavor. I liked the cream of celery as a change from cream of mushroom or chicken soup - and sour cream instead of cheese, like you typically see with ham. I personally prefer plain potatoes to o'brien, but my fiance thinks it's great the way it is and that plain potatoes would change the flavor too much. I think it would be good either way!

Soup Fly * July 01, 2004

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