Christmas Morning Casserole at the Farmhouse

Another winner from the ladies at Gooseberry Patch--I've been making some version of this for YEARS!--and the family loves it no matter what I throw in the pan. The recipe calls for Monterey Jack cheese, but I've had equally good results with Cheddar or a mixture of Ched with Swiss or Provolone. And I've NEVER thawed the hash-browns (having not enough sense to actually PLAN much ahead it seems!), so you can folllow the recipe and thaw them, or fly by the seat of your pants and use them frozen. Also...if you add MORE meat, you'll have a main dish meal for a busy weeknight when everyone is flying in and out the door at a different time. My, my! All these choices!

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 1 13x9 pan

Ingredients

• 20  ounces  pkg frozen hash browns, thawed
• 4  cups  shredded monterey jack cheese
• 2  cups  diced cooked ham (or more for a main dish meal)
• 7  eggs
• 1  cup milk
• 1  teaspoon dry mustard (we use more than this)
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 350; grease a 13x9 pan; set aside.
2. Spread potatoes in pan, then sprinkle with cheese and ham; set aside.
3. In a mixing bowl, combine eggs, milk, salt and mustard; pour over layers in pan.
4. Cover with foil, bake for 1 hour; uncover and bake 15 minutes more (golden brown).