Denver Potato Casserole

Dive into the ultimate comfort food with this Denver Potato Casserole—an irresistible blend of hearty flavors and cheesy goodness! Perfect for breakfast, brunch, or even dinner, this casserole features tender hash brown potatoes, savory diced ham, vibrant bell peppers, and melted sharp cheddar cheese, all brought together with a rich egg and milk custard. Seasoned with garlic, smoked paprika, and black pepper, every bite bursts with smoky, savory depth. Easy to prepare and baked to golden-brown perfection, this dish is ideal for feeding a hungry crowd or meal-prepping for the week. Whether for a holiday gathering or a laid-back weekend, this casserole guarantees to be a comforting crowd-pleaser!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 32 ounces frozen hash brown potatoes
• 4 tablespoons unsalted butter
• 1 medium, diced bell pepper (red)
• 1 medium, diced bell pepper (green)
• 1 medium, diced yellow onion
• 1 cup, diced ham
• 2 cups, shredded sharp cheddar cheese
• 6 large eggs
• 1 cup whole milk
• 1 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 as needed non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with non-stick cooking spray and set aside.

Step 2

In a large skillet, melt the butter over medium heat. Add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 5–6 minutes until softened.

Step 3

Add the diced ham to the skillet and cook for an additional 2–3 minutes until slightly browned. Remove the skillet from the heat and set aside.

Step 4

In a large mixing bowl, combine the frozen hash brown potatoes, sautéed vegetables and ham mixture, and 1 1/2 cups of shredded cheddar cheese. Mix well and transfer the mixture to the prepared casserole dish, spreading it out evenly.

Step 5

In another mixing bowl, whisk together the eggs, whole milk, garlic powder, smoked paprika, salt, and black pepper until fully combined.

Step 6

Pour the egg mixture evenly over the potato mixture in the casserole dish, ensuring it soaks through evenly.

Step 7

Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.

Step 8

Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 9

Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the casserole is bubbling.

Step 10

Allow the casserole to cool for 5–10 minutes before serving. Slice into portions and enjoy!

Nutrition Facts

Serving size	(2256.8g)

Amount per serving	% Daily Value*
Calories	3488.3

Total Fat 210.2g	0%
Saturated Fat 102.9g	0%
Polyunsaturated Fat 3.5g
Cholesterol 1527.6mg	0%
Sodium 8303.8mg	0%
Total Carbohydrate 283.4g	0%
Dietary Fiber 31.7g	0%
Total Sugars 27.5g
Protein 137.0g	0%

Vitamin D 359.8IU	0%
Calcium 2280.0mg	0%
Iron 13.3mg	0%
Potassium 5179.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 15.3%

Carbs: 31.7%