Charlene's Brunch Casserole

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Thursday, January 01, 2004

Categories:

American/Entree

Yield:

8 to 10 servings

Ingredients:

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

Directions:

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.

Nutrition Facts:

Source:

Ken Oliver - Cooking with Ken - e-mail questions to koliver@prudential-ok.com