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Ham and Hashbrown Breakfast Casserole Recipe

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A hearty casserole loaded with ham, bacon, and hashbrowns, which make a delicious brunch recipe. Ham and Hashbrown Breakfast Casserole is also a great recipe to use for your leftover ham from Easter, Christmas, or any holiday.
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Servings:
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Ingredients
  • 6 bacon slices, cooked, crumbled, set aside
  • 3/4 cup onion - chopped
  • 1/3 cup butter or margarine
  • 1 package (30 oz.) country style hashbown potatoes, thawed
  • 1 can (10 3/4 oz.) cream of chicken and herb soup
  • 1 container (16 oz.) sour cream
  • 2 cups monterey jack cheese
  • 2 cups diced ham
  • 1/3 cup jarred sweet red pepper strips, drained, chopped
  • 2 tablespoons Dijon mustard
  • salt and pepper
Container: 9 x 13 baking dish, large skillet
Directions
PREP
20 mins
COOK
1 hr
READY IN
1.25 hrs
  • Melt margarine or butter in large skillet.
  • Add onion, cook until golden and tender; approximately 6-10 minutes.
  • Turn off heat.
  • Squeeze excess moisture from potatoes.
  • Add to onion mixture alog with soup, sour cream, cheese, ham, red peppers, mustard and salt and pepper. Stir to combine.
  • Spoon into greased baking dish.
  • Bake covered at 350° F. for 45 minutes.
  • Uncover, sprinkle with bacon and bake for an additional 15 minutes or until browned on top.
  • Let stand for 10 minutes before serving.
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