Ham-and-Hash Brown Breakfast Casserole

Ham-and-Hash Brown Breakfast Casserole
Photo by Oxmoor House

Ingredients

  • 1 (8-ounce) package diced ham
  • 1 (8-ounce) package diced ham
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 (16-ounce) container sour cream
  • 1 (10 3/4-ounce) can cream of chicken soup
  • ¾ cup chopped sweet onion
  • 2 tablespoons coarse-grained Dijon mustard
  • + 17 more ingredients
    • 1/3 cup butter
    • 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
    • 8 bacon slices
    • ½ teaspoon freshly ground pepper
    • 1 (4-ounce) jar diced pimiento, drained
    • 1 (16-ounce) container sour cream
    • 2 cups (8 ounces) shredded Colby Jack cheese
    • 1 (10 3/4-ounce) can cream of chicken soup
    • ½ teaspoon salt
    • ¾ cup chopped sweet onion
    • 2 tablespoons coarse-grained Dijon mustard
    • 1/3 cup butter
    • 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
    • 8 bacon slices
    • ½ teaspoon freshly ground pepper
    • 2 cups (8 ounces) shredded Colby Jack cheese
    • ½ teaspoon salt

Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside. Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swi...

View full recipe at My Recipes

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