Prep 15 mins
Cook 1 hr 5 mins
I found this recipe in a Taste of Home Magazine and it is absolutely to die for. Generally, when trying a new recipe for the first time I make it exactly as the recipe states. The only thing I added to this recipe was the addition of Garlic Salt. It's a must have for me when having any potatoes. This would probably be good with sausage or bacon, but I don't think as good. The ham gives it a great smoky flavor. We are not big on onions, but for onion lovers, I would imagine they would be a nice addition. For those that want their potatoes really brown on top, I would also recommend putting them under the broiler. I think I'll try that next time. My kids love it when I make breakfast for dinner so once a month we do that. I made pancakes to go with it and there was plenty left over. It is easily reheated in the microwave and the left overs taste great! Hope you enjoy!
- 1 (6 ounce) package onion and garlic croutons
- 2 cups cheddar cheese, shredded
- 1 1⁄2 cups cooked ham, cubed
- 4 eggs
- 2 3⁄4 cups milk, divided
- 3⁄4 teaspoon ground mustard
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 (26 ounce) package frozen hash brown potatoes, shredded and thawed
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon pepper
- Place croutons in a greased 3-qt. baking dish and sprinkle with cheese and ham.
- In a large bowl, whisk the eggs, 2 1/4 cups milk and mustard; pour over ham and cheese.
- Cover and refrigerate for at least 3-4 hours.
- Combine soup and remaining milk until blended and spread over casserole.
- Combine garlic salt, paprika, and pepper together. Top casserole with hashbrowns and sprinkle with mixture of spices.
- Cover and bake at 350 for 30 minutes. Uncover and bake 35-40 minutes longer or until edges are browned.
- Let stand for 10 minutes before serving.
- Note: Prep time is 15 minutes, plus chilling.
Very Good. I made for DH and myself for a breakfast for dinner night and we both enjoyed. Made for My-3-Chefs June 2012 game.