Ham and Cheese Casserole


8 cups shredded hash browns

1/2 cup butter, melted

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups Monterrey Jack cheese, shredded

1 1/2 cups cheddar cheese, shredded

2 cups cooked ham, diced

8 large eggs

1 1/3 cups evaporated milk, or heavy cream

1 teaspoon seasoned salt

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard powder

1/4 teaspoon onion powder

Preheat your oven to 400.

Spray a 9" x 13" pan with nonstick spray, or grease with butter.

Put shredded hash browns in the pan.

Melt butter and pour over hash browns.

Season hash browns with salt and pepper.

Toss and spread it out evenly.

Bake for 25-30 minutes, until the potatoes are tender and lightly browned on top.

Remove from oven, stir, and cook 10 more minutes.

Remove hash browns and reduce temperature to 350.

Whisk together 8 eggs, milk, seasoned salt, sea salt, pepper, dry mustard, and onion powder.

Add ham and cheese and stir to combine.

Pour the mixture evenly over the top of hash browns.

Bake for approximately 40 minutes, or until the edges start to brown and the center doesn't jiggle when you shake the pan.
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