Cheesy Ham ‘n’ Hash Brown Casserole

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped mushrooms
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cups frozen shredded hash brown potatoes, thawed
• 2 cups diced cooked ham
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded Cheddar cheese, divided
• 1 cup grated Parmesan cheese, divided

Directions

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.