Ham and Potato Chip Casserole
Buttery Brussels Sprouts
Ingredients
- 1 (12-oz) pkg broccoli florets
- ½ onion, finely chopped
- 1 Tbsp olive oil
- 1 small red bell pepper, chopped
- 1 (10.5-oz) can cream of chicken soup
- 1 (8-oz) carton sour cream
- 2 cups shredded Cheddar cheese
- ½ lb deli ham, chopped
- 1 (32-oz) pkg frozen diced hash browns, thawed
- 3 cups coarsely crushed ridged potato chips
Instructions
- Preheat oven to 350°F. Cut broccoli into small pieces before cooking. Sauté onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Add broccoli and bell pepper; cook 2 minutes. Spoon into a large bowl.
- Stir in soup, sour cream, cheese, and ham. Add hash browns, stirring to combine. Spoon into a greased 13-x 9-inch baking dish. Sprinkle with crushed potato chips.
- Bake 30 minutes or until bubbly.
Side Dish Ingredients
- 1 lb Brussels sprouts
- ¼ cup butter
- 1 tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Trim ends of Brussels sprouts. Cut sprouts in half lengthwise.
- Cook sprouts, in 2 batches, cut sides down, in 2 Tbsp butter per batch in a large nonstick skillet over medium-high heat 2 to 3 minutes. Turn, sprinkle each batch with ½ tsp salt, and cook 2 minutes.
- Transfer sprouts to a rimmed baking sheet. Bake 5 minutes. Season with more salt, if desired. Serve with ketchup or honey mustard, if desired.
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