Joan’s Hash Brown Casserrole-Eggs by
Ingredients
20-24 oz. hash browns ( frozen)
Dozen eggs
1/2-10 oz can cream of chicken soup
16 oz. sour cream + 2 tbsp. Dijon mustard
10 oz. sharp cheddar cheese grated
1/2 cup chopped onions
1/2 cup butter
1/2 lb. ham
1 tsp. Salt
1/4 tsp. Pepper
1 cup milk
Instructions
Sauté onions in butter until soft
Add potatoes with ham
Whisk eggs in large bowl, add milk,sour cream, mustard, cheese, salt , pepper, and soup.
Pour over potatoes.
Put into greased 9 x13 pan- (deep )
Bake at 350 for 45 minutes.
This can be made the nght before. Let sit at room temperature for 20 minutes before baking. You can add red and/or green peppers and use sausage if desired.
Add potatoes with ham
Whisk eggs in large bowl, add milk,sour cream, mustard, cheese, salt , pepper, and soup.
Pour over potatoes.
Put into greased 9 x13 pan- (deep )
Bake at 350 for 45 minutes.
This can be made the nght before. Let sit at room temperature for 20 minutes before baking. You can add red and/or green peppers and use sausage if desired.