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Hash Brown Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
Elizabeth Newmeyer
Added: Wednesday, October 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 C frozen shredded hash brown potatoes
1 1/2 C (6 oz) finely chopped extra-lean ham
3/4 C (3 oz) shredded reduced-fat Cheddar cheese
1/4 C sliced green onions
1 can (12 oz) evaporated fat-free milk
1 T all-purpose flour
1 C cholesterol-free egg substitute
1/2 tsp black pepper

Directions:
Directions:
Lightly coat 8 inch square baking dish with nonstick cooking spray. Layer potatoes, ham, cheese and onions in dish. Gradually whisk milk into flour in small bowl. Stir in egg substitute and pepper. Pour over potato mixture. Cover and refrigerate 4 to 24 hours. Preheat oven to 350 degrees. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Remove from oven; let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
Recipe is from the Cooking for Kids Bible.

 

 

 

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