Western Cheesy Ham and Hashbrown Casserole

I grew up eating a hashbrown casserole much like everyone else.  It was mostly served at family gathering, baby showers and such.  I always loved the casserole and wish we could have it more often.  When me and the hubby got our own place I decided that I was going to make it more.  After awhile I thought, "Why not make this into a main dish?" So I added ham.  I still thought it was missing something.  And me, being who I am, I'm not able to leave most recipes alone.  I'm always altering them, making them my own.  Sometimes going overboard, but usually coming up successful.  This was definitely a winner. I love these hashbrowns. The seasoning in them is just great and make a perfect addition to the casserole.

20 oz bag of peppers and onion shredded hashbrown (I use Ore'Ida, because its already seasoned, I have no idea if other brands also have theirs seasoned)

1/2 Cup Sour Cream

1 Can Cream of Chicken Soup

1 C Shredded Cheddar Cheese

1 Lb Diced Ham

1/2 tsp Black Pepper

3 Tbsp Butter, Melted

1 Cup Panko Bread Crumbs

Preheat oven to 375 degrees F.  In a large bowl, mix together hashbrowns, sour cream, soup, cheese, ham and black pepper.  Spread in a 9 X 13 inch casserole dish.  Mix the bread crumbs and melted butter and spread over the hashbrowns.  Bake for 45 mins until hash browns are done.

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