Essentially, I take my recipe for hashbrown casserole and add some diced ham to it (and I retract my earlier statement about the shape of the hashbrowns not mattering. The shredded ones work so much better!) The one major adjustment I made this time was that instead of the cheddar cheese soup, I used a container of Philadelphia Cooking Creme. I've actually really enjoyed this stuff and it worked great in this casserole. I highly recommend it! I also cut the sour cream down to 8 oz, and it was fine.
Even on his current low-carb kick, Jeff couldn't resist a little bowl of this stuff. It's just that kind of fabulous comfort food! If you try it, let me know what you think.