 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Meet the Cook: Between family and friends, we average 375 visitors a year! This casserole is handy - you can put it together the night before, let the flavors blend, then bake it in the morning. It's also versatile...elegant enough to serve for a ladies' brunch but hearty enough to satisfy a man-sized appetite. -Nancy Schmidt, Center, Colorado Ingredients:
3 cups frozen shredded hash brown potatoes |
3/4 cup shredded monterey jack cheese |
1 cup cubed fully cooked ham |
1/4 cup chopped green onions |
4 eggs |
1 can (12 ounces) evaporated milk |
1/4 teaspoon pepper |
1/8 teaspoon salt |
Directions:
1. Place potatoes in an 8-in.-square baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 55-60 minutes or until a knife inserted near center comes out clean. Yield: 6 servings.
|
|