Crockpot Ham and Potato Casserole
This Crockpot Ham and Potato Casserole is a comforting, slow-cooked dish made with frozen hashbrowns, diced ham, cheddar cheese, sour cream, and herbed stuffing. It's creamy, hearty, and simple to prepare, making it perfect for busy days.
8 Servings
Ingredients
- 30 ounces frozen shredded hashbrowns
- 1 pound diced ham
- 1 can 10.5 ounces cream of onion soup
- 1 packet onion soup mix
- 1 cup sour cream
- ¼ cup unsalted butter melted
- 6 ounces Pepperidge Farm herbed stuffing mix
- 2 cups shredded cheddar cheese
Instructions
Combine Base Ingredients:
- In the crockpot, add the frozen shredded hashbrowns, diced ham, cream of onion soup, onion soup mix, and sour cream. Stir all ingredients until evenly mixed.
Add Cheese Layer:
- Evenly sprinkle the shredded cheddar cheese over the ham and potato mixture. Do not mix in; allow it to form a layer atop the base.
Top with Stuffing Mix:
- Distribute the herbed stuffing mix across the top of the cheese layer, creating an even coating.
Add Butter:
- Drizzle the melted butter over the stuffing to promote browning and moisture retention during cooking.
Cook:
- Cover the crockpot with the lid and cook on the high setting for 4 hours, or until the casserole is hot throughout and the stuffing topping is lightly golden.
Serve:
- Remove the lid and serve the casserole warm as a complete main dish.
Notes
To make this recipe gluten-free, substitute the following:
- Use a gluten-free cream of onion soup or a homemade gluten-free alternative.
- Replace the traditional onion soup mix with a certified gluten-free version.
- Use a gluten-free herbed stuffing mix or substitute with crushed gluten-free crackers combined with dried herbs.
Ensure that all processed ingredients, including shredded cheese and frozen hashbrowns, are certified gluten-free and free from wheat-based additives.