I made this a few weeks ago ~ but haven’t had ANY time to blog! 😦 so sad! Bad to dissertating. Enjoy!
Hash Brown Casserole
Adapted from Betty Crocker, Bridal Ed
“Hash Brown Potato Egg Bake”
- ½ lb cooked ham, diced
- 3 green onions, chopped
- 1 green pepper, diced
- 1 bag (approx 30 oz) shredded hash browns, thawed & drained
- 1 c. shredded part skim mozzarella cheese
- 4 large eggs
- ½ c. skim milk
- 1 can low fat cream of mushroom soup
- 1 tsp salt
- 1 tsp black pepper
- ½ c. smashed cornflakes
- 1 Tbsp butter, melted
Pre heat oven 350 degrees.
In a large fry pan, sauté the green onions, green pepper, and ham. The ham is already cooked, so you’re just trying to get it a bit browned (but not too crispy/burnt!). If you need, add a bit of oil to the pan if things are sticking. I did not have a problem with sticking (so I omitted any oil).
Once veggies are cooked & ham is slightly browned, add the hash browns & shredded cheese to the skillet. Toss together & dump into a 9×13 (that has been sprayed with Pam).
In a separate bowl, combine the milk, eggs, soup & seasonings. Pour over potatoes.
Bake for 30-35 minutes uncovered. Remove from oven. Combine melted butter & cornflakes & sprinkle over the top of the dish.
Return to oven & bake for 15 more minutes.
This dish is more “potatoish” than “eggish” J just as an fyi! Enjoy