From: Susan Copeland
1 32 oz pkg . shredded hashbrowns
½ cup + 2 Tbsp melted butter or margarine
1 can cream of chicken soup
1 pint sour cream
1 Tbsp onion flakes
2 cups grated cheddar or Colby cheese
1 cup chopped ham
Mix soup, sour cream, onion, and melted margarine. Add hashbrowns (frozen) & ham then place in greased 9x13 pan. Bake covered for 1 hour, then uncover & cook an additional 10 minutes.
If you freeze the meal, thaw in refrigerator 1 day in advance.
Note: If the dish is still slightly frozen prior to cooking, you may want to remove the foil after 30 min of cooking & stir. Leave foil off for remainder of cooking time & stir periodically.
You may also thaw, place in crock pot, & cook for 4-5 hours on low.