Crockpot Hashbrown Casserole with Ham Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality frozen hashbrown that is shredded, not cubed. Thaw them completely and press out any excess liquid with a clean kitchen towel—this step is crucial to avoid a watery casserole.

If you have time, you can also use freshly shredded russet potatoes, but be sure to squeeze them dry after shredding.

The honey-glazed ham adds a subtle sweetness that pairs beautifully with the tangy sour cream and spicy pepper jack.

If you don't have honey-glazed ham, you can add a teaspoon of honey or brown sugar to the sauce to mimic that flavor. For a vegetarian version, omit the ham and add a can of drained corn or diced bell peppers for extra texture.

Variations

• Vegetarian: Omit the ham and add a can of drained corn, diced bell peppers, or sautéed mushrooms for a hearty meatless version. Use cream of mushroom soup instead of chicken soup to keep it vegetarian.
• Spicy: Use hot pepper jack cheese and add a diced jalapeño or a teaspoon of red pepper flakes to the sauce. Top with extra crispy onions and a drizzle of hot sauce before serving.
• Bacon Ranch: Replace the ham with cooked, crumbled bacon and add 1 packet of ranch seasoning mix to the sour cream mixture. Use cheddar cheese instead of pepper jack for a classic flavor.
• Broccoli Cheddar: Stir in 2 cups of frozen broccoli florets (thawed) with the ham, and use sharp cheddar cheese instead of pepper jack. This adds a pop of color and extra nutrition.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat in the microwave for 1-2 minutes per serving, or in a 350°F (175°C) oven for 15-20 minutes, until hot and bubbly.

Store leftover casserole in an airtight container in the refrigerator for up to 4 days.

To reheat, place individual portions in the microwave for 1-2 minutes, or warm in a 350°F (175°C) oven for 10-15 minutes. The texture may change slightly upon reheating, but the flavor remains delicious.

You can assemble the casserole up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on LOW for 4-5 hours, adding 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this casserole hot, straight from the slow cooker, with a large spoon. It pairs beautifully with a simple green salad or steamed vegetables to balance the richness. For a brunch or breakfast-for-dinner option, top each serving with a fried egg or a dollop of extra sour cream.

This dish is also perfect for potlucks and family gatherings—just set the slow cooker to WARM and let guests serve themselves.

The crispy onions on top can be refreshed with a sprinkle of fresh ones right before serving. Leftovers make a great next-day lunch, served cold or reheated.

Frequently asked questions

Recipe card

Crockpot Hashbrown Casserole with Ham

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 2 lb shredded russet potato hashbrowns (thawed if frozen)
• 1 lb thick-cubed honey-glazed smoked ham
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 2 cups shredded pepper jack cheese
• 1 cup golden crispy French-fried onions

Instructions

1. Place the thawed hashbrowns in the bottom of a 7-quart slow cooker. Scatter the diced ham evenly over the potatoes, making sure the ham is distributed throughout.
2. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth. Pour the mixture over the hashbrowns and ham, spreading it gently with a spoon to coat as much as possible.
3. Sprinkle the shredded pepper jack cheese evenly over the top, followed by the French-fried onions. Do not stir; the cheese and onions should stay on the surface to form a golden crust.
4. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender and the casserole is bubbling around the edges.
5. Once the potatoes are fork-tender and the cheese is melted and bubbly, turn off the slow cooker. Use a large spoon to scoop out generous portions onto plates. Serve hot, straight from the Crockpot.

Contains: milk, gluten, soy

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

30 g

Fat

27 g

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