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Hash Brown Breakfast Casserole Recipe

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This recipe for Hash Brown Breakfast Casserole, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marthalou Thompson
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
1 pinch black pepper
1 can cream of chick soup
16 oz. sour cream
1 (2 lb.) bag frozen hash brown potatoes, thawed
1 c. cooked ham, cubed
1 onion, chopped
3/4 c. shredded cheddar cheese
1/4 c. butter, melted

Directions:
Directions:
Season beaten eggs with pepper; pour into greased 9 x 13 in. baking dish. In large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs. Bake 30 minutes (uncovered) at 350. Remove from oven and drizzle with melted butter. Return to oven and bake an additional 15 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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