Egg & Potato Casserole Recipe
Ingredients
| 1 1/2 pkgs. (24 oz.) frozen shredded hash browns, thawed | ||
| Melted butter | 1/3 Cup (16 tbs) | |
| 2 c. med. Cheddar cheese, grated | ||
| Ham | 2 Cup (16 tbs), diced | |
| Eggs | 6 , beaten | |
| Swiss Cheese | 2 Cup (16 tbs), grated | |
| Seasoned salt | 1/2 Teaspoon | |
Directions
Butter a 9 x 13-inch casserole dish or use Pam.
Press hash browns in bottom of baking dish, forming a crust.
Brush melted butter on top of hash browns.
Alternate ham and cheese; sprinkle with seasoned salt.
Mix milk and eggs and pour over mixture.
Let stand overnight and bake at 350° for 40 minutes to 1 hour.
Press hash browns in bottom of baking dish, forming a crust.
Brush melted butter on top of hash browns.
Alternate ham and cheese; sprinkle with seasoned salt.
Mix milk and eggs and pour over mixture.
Let stand overnight and bake at 350° for 40 minutes to 1 hour.
Chef
