Ham-and-Hash Brown Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This hash brown breakfast casserole is a delicious option for breakfast or brunch. Serve with fresh fruit and a tall stack of pancakes. Ingredients:
8 bacon slices |
3/4 cup chopped sweet onion |
1/3 cup butter |
1 (30-ounce) package frozen country-style hash brown potatoes, thawed |
1 (10 3/4-ounce) can cream of chicken soup |
1 (16-ounce) container sour cream |
2 cups (8 ounces) shredded colby jack cheese |
1 (8-ounce) package diced ham |
1 (4-ounce) jar diced pimiento, drained |
2 tablespoons coarse-grained dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.
2. Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.
3. Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13 x 9 baking dish.
4. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.
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