On a recent trip to Trader Joe’s, I noticed a bag of shredded hash browns in the frozen section and just HAD to buy it, it looked SO good! I immediately used it to make some delicious potato pancakes. Then, I HAD to buy more. I used the next bag to make this amazing Hashbrown Casserole with Ham and Broccoli on a casual Saturday morning. Ahhhh, casual Saturday mornings are the best!
I started with this Potato, Broccoli & Pepper Jack Egg Casserole recipe from Cozy Country Living and changed a few things up, mostly out of lack of items it called for. lol. Below is my version:
Hashbrown Casserole with Ham and Broccoli
Ingredients
- 1 20-30 oz bag frozen shredded hashbrowns
- 1 10-16 oz bag broccoli florets, chopped small
- 1/2 lb ham, cut up/cubed deli ham works fine here
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 1/2 bell pepper, diced any color will do but red or orange makes your dish really pretty. 😉
- 1 clove garlic, minced
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 Tbsp cooking oil or butter
- 12 eggs
- 3/4 cup milk, 2% or whole works best
- 3/4 cup sour cream
- 1/4 tsp garlic powder
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried parsley
Instructions
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Pre-heat oven to 350 and grease a 9″ x 13″ up to a 11″ x 15″ baking dish.
I used a 10 x 12 dish. The original recipe calls for an 11 x 15 dish. You can also use a standard 9 x 13 dish and increase bake time a little since it will be thicker. See below for bake times.
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In a skillet with oil/butter, saute garlic, onions, bell peppers and mushrooms for about 5-7 minutes or until onions appear slightly translucent. Set aside.
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In a large bowl, mix together potatoes, ham and 1 cup of each of the cheeses and spread half of mixture into prepared baking dish.
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Top the hashbrown layer with sauted veggies and chopped up broccoli.
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Spread remaining hashbrown mixture evenly over the veggies.
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In the same mixing bowl, whisk together milk and sour cream until well-blended. Add in eggs, garlic powder, salt and pepper, mixing well.
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Pour the egg mixture evenly over the casserole.
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Top with remaining cheese (1 cup total) and sprinkle with parsley.
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Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 30-35 minutes or until edges are browned and the casserole is set and doesn’t appear to be runny. If using a 9×13 baking dish, bake for another 10 minutes or so, keeping a close eye.
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Remove from oven and let cool for about 10 minutes to set before serving.
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Enjoy hot or at room temperature!
Recipe Notes
Refrigerate leftovers if you plan to eat them within the next few days. Simply warm them up in the microwave or in a toaster oven at 350 for about 10 minutes.
For longer-term storage, cut remaining casserole into single-sized portions and freeze on a plate. Once frozen, store them in containers or freezer bags. When ready to eat, warm it up, covered, in a toaster oven at 350 for about 15-20 minutes or until heated throughout.
To make this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours before baking. You will need to add more baking time right out of the fridge.
My hubby and I, along with our girls, really enjoyed this hashbrown casserole with ham and broccoli and we all went back for seconds. This makes a ton, so we’ll be set for a few breakfasts to come! Yay! I love easy breakfasts!
I can’t wait to make this for my next family get-together, whenever that may be. But when it does happen, we always have a large group that enjoys eating yummy food, just like me! This tasty dish is easy enough to make for casual family breakfasts yet fancy enough (AND BIG enough) for special occasions and larger groups.
And be sure to make it your own! Add bacon or sausage instead or in addition to the ham for a really hearty breakfast. Next time, i think I might add a little spinach, too! And if you do, be sure to let me know how you did!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram – the more the merrier!
Christine, aka happyvballgirl 🙂
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