Cheese Of Casserole Ham And Potatoes

Cozy entertaining cheese casserole, ham and potatoes are a favorite crowd! It's topped with an unbearable butter cornflake topping.

Some time back I made this modern spiralized version today I bring you a classic! I'm not sure about you, but I love Easter dinner because it's all about comfort food! This potato is a staple at our holiday table. No matter how many guests we have, this dish always goes in seconds!


  • 1 (16 oz.) Container of sour cream (low fat or ordinary)
  • 1 box (12 oz.) Cream of chicken soup
  • 1 (32 oz.) Frozen bag diced french fries
  • 1 c. diced ham
  • 8 oz. medium cheddar cheese, grated
  • 4 oz. monterey jack cheese, grated
  • 1/4 c. chop the yellow onion
  • 1/2 tsp halal sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp peppers


  • 3 c. cornflakes cereals (2 crushed)
  • 1/2 c. unsalted butter, thawed


  1. Preheat 350 degrees oven.
  2. In a large mixing bowl, combine sour cream, chicken soup, french fries, ham, cheese, onions, salt, pepper, onion powder and peppers. Transfer the mixture to 9 × 13-inch baking plates, pressing to form an even layer.
  3. In the mixing medium the bowl adds cornflakes. Crush into small pieces. Add butter, then stir to combine. Sprinkle on the potato mixture.
  4. Place it in the oven and bake for 1 hour or until the edge starts to bubble. Remove from the oven and allow to cool for 10 minutes before serving.
  5. I bought thick sliced ​​ham from my deli counter to cut.
  6. You can use canned chicken cream soup, but it will be a little less than what the recipe calls for.
  7. This dish can be cooled overnight (without topping) and throw it into the oven one hour before serving.

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