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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is great for a main meal or a side dish. Very good, crunchy, and creamy. Ingredients:
1 (32 ounce) bag southern style hash browns |
2 (10 ounce) cans cream of mushroom soup |
1 (16 ounce) sour cream |
2 cups ham, diced |
1 (16 ounce) mozzarella cheese |
1 (16 ounce) cheddar cheese |
1/2 cup green pepper (optional) |
1 small onion, chopped, finely (optional) |
1 -2 cup corn flakes |
1 1/2 tablespoons butter |
Directions:
1. Preheat oven to 400 degrees.
2. Mix together the cream of mushroom soup and sour cream really well.
3. Add the hashbrowns, ham, green pepper, onion, and cheese. Set aside about 3/4 cup of each cheese to put on top. Mix until well blended.
4. Put in a greased 9in. x 13in. baking pan.
5. Sprinkle cheese that was set aside, on top.
6. Bake for 20 to 25 minutes or until the hash browns are soft.
7. Take out of oven, and spread the cornflakes on top.
8. Melt the butter and pour over the cornflakes.
9. Put back in the oven for about 5 minutes or until crispy.
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