Ham and Hashbrown Breakfast Casserole


  • 6 bacon slices, cooked, crumbled, set aside
  • ¾ cup(s) onion - chopped
  • 1/3 cup(s) butter or margarine
  • 1 package (30 oz.) country style hashbown potatoes, thawed
  • 1 can (10 ¾ oz.) cream of chicken and herb soup
  • 1 container (16 oz.) sour cream
  • 2 cup(s) monterey jack cheese
  • + 4 more ingredients
    • 2 cup(s) diced ham
    • 1/3 cup(s) jarred sweet red pepper strips, drained, chopped
    • 2 tablespoon(s) Dijon mustard
    • salt and pepper

Melt margarine or butter in large skillet. Add onion, cook until golden and tender; approximately 6-10 minutes. Turn off heat. Squeeze excess moisture from potatoes. Add to onion mixture alog with soup, sour cream, cheese, ham, red peppers, mustard and salt and pepper. Stir to combine. Spoon into...

View full recipe at RecipeTips.com


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