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- Preparing Time: 1 hour and 10 minutes
- Total Time: -
- Served Person: 5
- 1 onion, chopped
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 cup chopped mushrooms
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups diced cooked ham
- 1 green bell pepper, chopped
- 1 cup grated parmesan cheese, divided
- 1 cup shredded cheddar cheese, divided
- 4 cups frozen shredded hash brown potatoes, thawed
- Carbohydrate 33.2
- Cholesterol 93
- Fat 48.5
- Protein 28.2
- Sodium 1545
- Calories 612 calories;
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, onion, and bell pepper in hot oil until onions are translucent, about 5 minutes. Transfer vegetables to a large bowl. Stir hash brown potatoes, ham, cream of chicken soup, sour cream, about 3/4 cup Cheddar cheese, and about 3/4 cup Parmesan cheese into vegetables. Spread potato mixture into the prepared baking dish. Sprinkle remaining 1/4 cup Cheddar cheese and 1/4 cup Parmesan cheese over potato mixture. Bake in the preheated oven until bubbly and cheese is melted, 40 to 45 minutes. Let stand for 5 minutes before serving.
