Colby-Jack Broccoli Cream Hashbrown Bake Tips, FAQ & printable recipe

Tips for success

For a crispier top, transfer the cooked casserole to a baking dish and broil for 2 to 3 minutes until browned. This adds a nice contrast to the creamy interior.

If you prefer a chunkier texture, cut the potatoes into larger pieces, but adjust cooking time accordingly. For a vegetarian version, omit the ham and add an extra cup of broccoli or mushrooms.

To make this ahead, assemble the layers in the slow cooker insert and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low for an extra hour to account for the chilled ingredients. This is a great make-ahead option for busy mornings or holiday brunches.

Variations

• Vegetarian Hashbrown Bake: Omit the ham and increase the broccoli to 4 cups. Add a can of drained corn or a handful of sliced mushrooms for extra texture. The cooking time stays the same.
• Spicy Southwestern Version: Replace the broccoli with a can of drained diced tomatoes with green chilies, and use pepper Jack cheese instead of Colby-Jack. Add a teaspoon of chili powder and a pinch of cumin for a smoky kick.
• Bacon and Cheddar Hashbrown Bake: Swap the ham for 8 slices of cooked, crumbled bacon and use sharp cheddar instead of Colby-Jack. The bacon adds a smoky, salty flavor that pairs beautifully with the creamy sauce.
• Loaded Baked Potato Style: Keep the hashbrowns and cheese, but replace the broccoli with a cup of frozen peas and carrots. Top the finished casserole with chopped green onions and a drizzle of ranch dressing before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed.

Freezer

Freeze the cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 20-25 minutes, or in the microwave in 1-minute intervals, stirring between. Add a little milk to restore creaminess.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole will thicken as it cools; add a splash of milk when reheating to restore creaminess.

Reheat individual portions in the microwave or warm the entire dish in a saucepan over low heat, stirring occasionally.

Assemble the casserole in the slow cooker insert up to 24 hours in advance. Cover and refrigerate, then cook on low for 5 to 6 hours, since the ingredients start cold. This is perfect for meal prep or for having dinner ready when you get home.

Serving ideas

Serve this hashbrown bake as a main dish with a simple green salad or steamed green beans on the side. It's also great for brunch alongside scrambled eggs or fresh fruit. The creamy, cheesy texture pairs well with crusty bread to soak up the sauce.

For a heartier meal, top each serving with a dollop of sour cream or a sprinkle of chopped chives.

The dish is satisfying on its own, but a little extra acidity from pickles or a side of roasted tomatoes can brighten the flavors. Leftovers can be served for breakfast with a fried egg on top.

Frequently asked questions

Recipe card

Colby-Jack Broccoli Cream Hashbrown Bake

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 2 lb shredded russet potato hashbrowns
• 1 lb thick-cubed honey-glazed smoked ham
• 3 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of broccoli soup
• 8 oz softened cream cheese
• 2 cups shredded Colby-Jack cheese

Instructions

1. Place the shredded hashbrowns in the bottom of a 6-quart slow cooker. Scatter the diced ham evenly over the potatoes. Add the broccoli florets on top, spreading them out. Let it rest for 3 minutes before slicing.
2. Spoon the condensed cream of broccoli soup over the broccoli and ham, spreading it as evenly as possible. It will look thick; that's fine.
3. Place the softened cream cheese in the center of the pot. Sprinkle the shredded Colby-Jack cheese over the entire surface, covering the cream cheese.
4. Cover the slow cooker and cook on low for 4 to 5 hours, until the potatoes are tender and the cheese is melted and bubbly. Do not stir during cooking. Let it rest for 3 minutes before slicing.
5. After 4 hours, check that the potatoes are fork-tender and the ham is heated through. If the potatoes are still firm, continue cooking for another 30 minutes. Let it rest for 3 minutes before slicing.
6. Stir the casserole gently to combine the melted cheeses and soup into a creamy sauce. Serve hot directly from the slow cooker or transfer to a serving dish.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.