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Overnight Egg Casserole Recipe

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This recipe for Overnight Egg Casserole, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Birch
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. frozen shredded hash browns
1 c. cubed fully cooked ham
1 can chopped green chiles
c. shredded Monterey Jack cheese
c. shredded Cheddar cheese
6 eggs
1 can (12 oz.) evaporated milk
tsp. pepper
cube of butter
Salsa (optional)

Directions:
Directions:
In a 9 X 13 pan, melt cube of butter. Layer in the hash browns, then ham, chiles and cheeses. In a large bowl, whisk eggs, milk and pepper. Pour over the cheese. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5 to 10 minutes. Serve with salsa if desired.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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