Hash Brown Casserole

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


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Filed under Recipes, Side dishes

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