Cheesy Ham and Hashbrown Casserole

Ingredients

• 10.5 ounces cream of chicken condensed soup ((1 can))
• 1/2 cup cream cheese (softened to room temperature (do not use lite, fat free, whipped, or 'spreadable' cream cheese))
• 1/2 cup milk (whole or 2% recommended)
• 1 1/2 cups shredded cheddar cheese, divided ((mozzarella, Jack, pepper Jack may be substituted))
• 3 cups hash browns (I use frozen that I thaw, refrigerated are also fine, see FAQs for more info)
• 1 cup cooked ham
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• fresh parsley or thinly sliced green onions, optional for garnishing

Instructions

1. 1

   Preheat oven to 375F, spray your baking dish with cooking spray; set aside.

2. 2

   To a large mixing bowl, add the condensed soup, cream cheese, milk, half the cheese, and whisk to combine. Tip - It's important that the cream cheese be very well softened to room temp or this step is unnecessarily challenging.

3. 3

   Add the hash browns, ham, salt, pepper, and stir to combine.

4. 4

   Turn mixture out into prepared baking dish, smoothing the top lightly with a spatula.

5. 5

   Evenly sprinkle the remaining half the cheese over the top, cover tightly with foil, and bake for about 30 minutes. Tip - If you're making this in advance, cover and refrigerate it for up to 24 hours before baking. Before baking, allow the casserole dish to sit on your counter for 30-60 minutes, or until it's not chilled. Baking with a cold casserole dish may cause uneven baking, or may unnecessarily add time to the baking process.

6. 6

   Remove the foil and allow the casserole to bake, uncovered for about 10 minutes, or until the top is lightly golden browned.

7. 7

   Optionally garnish with parsley or green onions and serve immediately. Anything with melted cheese is always better served hot and freshly made.