Ingredients

The following ingredients have 8 Servings
  • 2 cups diced cooked ham
  • 20 oz bag shredded hashbrowns (in the refrigerated section)
  • 12 oz carton Pacific Foods organic cream of chicken soup (this cream of chicken soup is gluten-free)
  • 3/4 cup sour cream
  • 1/4 cup Parmesan cheese (freshly grated)
  • 1 3/4 cups low-fat sharp cheddar cheese (I used sharp white cheddar freshly shredded from the block)
  • 1/4 cup butter (melted)
  • 1/4 tsp paprika
  • sea salt and pepper to taste

Instruction

  • Heat oven to 350 degrees F.
  • Spray a 2 quart casserole dish with non-stick olive oil spray.
  • Combine all ingredients in a large bowl, reserving 3/4 cup of the shredded cheddar cheese.
  • Spread into the casserole dish and top with remaining cheese.
  • Bake for 45 minutes or until hashbrowns are tender