Okay, so I’m a little off schedule. I had a snafu with the ham. I had forgotten I bought a pre-cooked ham (you know, the kind that you reheat through), so I couldn’t refreeze it once I defrosted it. Oops. So the leftover ham for the casserole moved up a few days in the menu plan.
…I just wanted to make sure y’all were paying attention.
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) fat-free sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper
2 cups crushed cornflakes
1/4 cup butter, melted
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.