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Egg & Potato Casserole Recipe
|Frozen shredded hash browns||36 Ounce, thawed (About 1.5 Packages)|
|Melted butter||1⁄3 Cup (5.33 tbs) (Brush Over The Hash Browns)|
|Cheddar cheese||2 Cup (32 tbs), grated|
|Diced ham||2 Cup (32 tbs)|
|Eggs||6 , beaten|
|Swiss cheese||2 Cup (32 tbs), grated|
|Seasoned salt||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 5218 Calories from Fat 3071
% Daily Value*
Total Fat 347 g533.2%
Saturated Fat 170.6 g852.9%
Trans Fat 0 g
Cholesterol 2222.9 mg
Sodium 6416.8 mg267.4%
Total Carbohydrates 260 g86.8%
Dietary Fiber 12 g48%
Sugars 7.3 g
Protein 282 g564.8%
Vitamin A 167.2% Vitamin C
Calcium 435.5% Iron 44.5%
*Based on a 2000 Calorie diet
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 350Â° for 40 minutes to 1 hour.