"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Hashbrown & Egg Casserole Recipe

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This recipe for Hashbrown & Egg Casserole, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller - Grundy Center HS
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 eggs
1/2 cup milk
1 cup cubed ham
3 cups shredded hash browns
1/3 cup chopped green onion
1/2 tsp. dry mustard powder
1/2 tsp. black pepper
1 3/4 cup cheddar cheese, divided

Directions:
Directions:
In a large bowl, beat together the eggs and milk. Stir in the , ham, hash browns, green onions, dry mustard, pepper, and 1 cup shredded cheddar cheese.
Pour into 8x8, 7x11 or deep pie pan.
Bake in 350 degree preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean.
Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.

Personal Notes:
Personal Notes:
May freeze in raw state. A zip-loc bag works great. Just thaw overnight in fridge or in water and then pour into baking pan when ready to bake.

 

 

 

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