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Ham, Hash Browns & Veggies Casserole

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“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

  • 14.79 ml canola oil
  • 1 medium onion, chopped
  • 3 stalk celery, chopped
  • 473.18 ml left-over ham, chopped (I used my left-overs & I'm approximating the 2 cups, use more or less to your liking)
  • 453.59 g bag frozen hash brown potatoes, partially thawed
  • 340.19 g bag frozen mixed vegetables (I used carrots, corn, peas & green beans)
  • 304.75 g can cream of mushroom soup
  • 304.75 g can cream of asparagus soup or 304.75 g can cream of celery soup
  • 304.75 g can cheddar cheese soup (Campbell's condensed)
  • 118.29 ml medium cheddar, cubed
  • 0.25 ml salt
  • 0.25 ml black pepper
  • 0.25 ml garlic granules
  • paprika, to sprinkle on top (optional)
  • 118.29 ml green onion, chopped (optional garnish)
  • 118.29 ml 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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