Ham-and-Hash Brown Breakfast Casserole

Ingredients

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

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