Marcelli Hashbrown Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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From the kitchen of Jayna Marcelli. A Jarnagin family favorite! This can be prepare the night before and stored in the refrigerator. Ingredients:
30 oz. potatoes, frozen hash browns |
10 3/4 oz. 98% fat free cream of celery soup |
8 oz. sour cream |
1 pound ham steak, chopped |
6 oz. cheddar cheese, shredded |
8 oz. cheese food, pasteurized process, american (velveeta) |
Directions:
1. Preheat oven to 350.
2. Spay 9X13 pan with cooking spray.
3. In bowl mix together all ingredients except Cheddar Cheese.
4. Add more milk or sour cream if needed to make mixture moist.
5. Put into 9X13 pan and sprinkle the top with cheese.
6. Bake 1 1/2 - 2 hours at 350 or until bubbling and cheese is golden brown.
7. *This can be put together the day before - which is what I recommend. Then the hash browns are thawed and the cooking time is a little less.
8. **You can use Cream of Mushroom or Cream of Chicken if you don't have Cream of Celery. If the mixture seems a little dry add 1/2 cup skim milk.
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