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This recipe for EGG AND HASHBROWN CASSEROLE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginger Richey
Added: Thursday, July 30, 2009


1 (32-oz.) package frozen hasbrowns thawed
1 pound Sausage or Ham or Bacon
1 pound Cheese, Colby, Cheddar or Monterrey Jack
9-12 eggs
2 tablespoons flour
1 cup milk
1/4 teaspoon garlic salt
1 cup onions sautéed
1/2 cup green peppers sautéed
1/2 cup red peppers sautéed
12 cup mushrooms sautéed
1 small can green chilies

Cook meat. While meat is cooking, beat eggs, flour, milk and garlic salt until fluffy. Blot meat with paper towels to remove excess oil. Sauté veggies in oil from meat. Let veggies drain on paper towels to remove excess oil.

Spray 9 x 13 pan with Pam.

Place thawed hashbrowns in bottom of pan. Salt and pepper to taste. Layer meat, then veggies, then cheese. Lastly, pour egg mixture over top. Egg mixture should not come up above cheese layer.

Bake at 350º 45 minutes or until casserole is firm.




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