Ingredients:
- 2 cans cream of mushroom soup (undiluted)
- 4 Tbsp. butter or margarine
- 1 cup sour cream
- 1 med. onion (chopped)
- 1 1/2 cup Cheddar cheese (shredded)
- 2 cups fully cooked ham (cubed)
- 1 bag frozen Southern-style hash brown potatoes (thawed)
Topping:
- 4 Tbsp. butter or margarine
- 3/4 cup crushed corn flakes
Directions:
In a large bowl, combine soups, butter, sour cream, cheese and onion; mix well. Stir in ham and potatoes. Spread into a greased 9x13 inch pan. Combine topping ingredients. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender. 10-12 servings.
By Robin
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