"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Breakfast Casserole Recipe

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This recipe for Breakfast Casserole, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Davis
Added: Sunday, December 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups frozen shredded hash brown potatoes
% cup shredded Monterey Jack cheese with jalapeno peppers or shredded Cheddar cheese
1 cup diced fully cooked ham or Canadian bacon
% cup sliced green onion
1 cup frozen egg product
1 1/2 cups evaporated skim milk(12 oz.)
% tsp. pepper
% tsp. salt

Directions:
Directions:
Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. (The dish may be covered and refrigerated at this point for several hours or overnight) Bake, uncovered, in a 350 oven for 40-45 ------ minutes (or 55 to 60 Minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving

Number Of Servings:
Number Of Servings:
6

 

 

 

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