Breakfast Casserole With Potatoes And Ham
You can never go wrong with an easy breakfast casserole with ham and potatoes. These creamy potatoes come together in minutes and are topped with a crunchy layer of cornflakes. A delicious creamy and cheesy flavor in every bite.
Ingredients
For Casserole
- 2 tablespoons unsalted or lightly salted butter, divided
- ¼ cup finely-diced yellow onion
- 1 teaspoon garlic powder
- ¼ cup all purpose flour
- ½ cup evaporated milk
- ¾ cups chicken broth
- 1 ½ cups diced ham, about 8 ounces total
- 4 cups diced potatoes, (Russet) peeled, about ¼ inch
- 4 ounces about 1 cups grated cheddar cheese, divided
- Optional garnish: chopped fresh parsley
Top Layer
- 1 cup crushed Corn Flakes cereal, about 1 ¾ cups whole cereal before crushing
- 1 tablespoon lightly salted butter, melted
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 x 11-inch baking dish (or 9x9 inch works just fine). Set aside.
- In a large nonstick skillet, add 2 tablespoons of butter and saute onion until softened.
- Slowly add in the flour and whisk until you have a rough. Gradually add broth, and milk. Whisk until all combined and thickened.
- Stir in garlic powder, salt and black pepper to taste.
- Follow with ½ cup of cheddar cheese and stir until cheese is incorporated and melted. Remove from heat.
- In a medium bowl combine the potatoes, ham, and pour in the sauce. Transfer to casserole dish.
- Cover with aluminum foil and bake for 60-65 minutes.
- Toward the end of baking, prepare the cornflakes. In a small bowl, combine roughly crushed Corn Flakes with 2 tablespoons of melted butter. Set aside.
- Remove foil, sprinkle with remaining ½ cup of grated cheese, and top with the buttered Corn Flakes.
- Return to the oven uncovered and bake for another 10-15 more minutes.
- Let the casserole rest for about 10 minutes before serving (the sauce will thicken as it cools). Garnish with fresh parsley just before serving.
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