Ham, Hash Browns & Veggies Casserole

“I had a TON of left-over ham from Easter, and needed to make something with it. I used the items from my freezer, refrigerator & pantry, and came out with this concoction!”
1hr 15mins
1 casserole

Ingredients Nutrition

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 2 cups left-over ham, chopped (I used my left-overs & I'm approximating the 2 cups, use more or less to your liking)
  • 1 (16 ounce) bag frozen hash brown potatoes, partially thawed
  • 1 (12 ounce) bag frozen mixed vegetables (I used carrots, corn, peas & green beans)
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can cream of asparagus soup or 1 (10 3/4 ounce) can cream of celery soup
  • 1 (10 3/4 ounce) can cheddar cheese soup (Campbell's condensed)
  • 12 cup medium cheddar, cubed
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch garlic granules
  • paprika, to sprinkle on top (optional)
  • 12 cup green onion, chopped (optional garnish)
  • 12 cup fresh parsley, finely chopped (optional garnish)
  • nonstick cooking spray


  1. Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
  2. Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
  3. Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
  4. Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
  5. Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.

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