8 squares frozen hash browns 1 cup plus 1/4 cup sharp Cheddar cheese, shredded 8 oz. pkg. lean ham slices, julienned 1 cup Egg Beaters 2 1/4 cup plus 1/2 cup milk 3/4 tsp. dry mustard 1/4 tsp. pepper 1 can (10 3/4 oz.) condensed cream of mushroom soup
Begin the night before. Place frozen hash browns on the bottom of a 9 X 13 inch casserole dish, sprayed with a cooking spray. Top hash browns with 1 cup shredded cheese and the ham strips. In a bowl, beat together the Egg Beaters, 2 1/4 cup milk, dry mustard and pepper. Pour over ham/hash brown mixture and cover with foil. Refrigerate overnight.
Next day- preheat oven to 400 degrees. Remove foil. Before baking, dilute soup with 1/2 cup milk and pour over casserole. Sprinkle with remaining cheese and bake for 45 minutes.
Ken Oliver - Cooking with Ken - e-mail questions to email@example.com
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