"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
This recipe for Hash Brown Breakfast Casserole, by Marie Rieken, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 cups frozen hash browns 2/3 cup melted butter or margarine 8 oz. hot pepper cheese (shreaded) 3 cups diced ham 2 cups motzarella cheese (shreaded) 1 1/2 cups half and half cream 6 egg 1 tsp. salt
Place hash browns and butter in 9x13 in. pan. Bake until brown at 425 degrees. Turn oven to 350 degrees. Mix ham and cheeses and sprinkle over hash browns. Beat cream, eggs, and salt. Pour over ham and cheese. Bake uncovered 30-40 min. or until brown. Let stand to set after baking.
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