Crockpot Ham and Potato Casserole


  • 30 oz. Shredded frozen hashbrowns
  • 1 lb. Diced ham
  • 1 Can Cream of onion soup
  • 1 Packet onion soup mix
  • 1 C. Sour cream
  • ¼ C. Melted butter unsalted
  • 6 oz. Pepperidge Farm herbed stuffing mix
  • 2 C. Shredded cheddar cheese


  1. In the crockpot, combine the hashbrowns, diced ham, onion soup mix, cream of onion soup and sour cream. Mix to combine well.
  2. Sprinkle the cheese on top of the ham and potato mixture.
  3. Layer the stuffing on top of the cheese.
  4. Drizzle the melted butter over the stuffing.
  5. Place the lid on the crockpot and cook on high for 4 hours.
  6. Remove the lid and serve.

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