Recipe by The Baking Bookworm
"Creamy, easy, and so very tasty, this casserole can be made ahead of time and can be changed depending on the cheese and veggies used. It's great for a brunch, lunch, or easy dinner and a great way to use up leftover ham."
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green bell pepper, chopped
frozen shredded hash brown potatoes, thawed
diced cooked ham
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese, divided
grated Parmesan cheese, divided
I changed it a little...added chopped broccoli and used some butter..it turned out delish...big fan...thanks
I must admit, I thought the lone 2 star rating (without a review) was a fluke. I've made many breakfast casseroles like this before and they've all been delicious. However, this is missing two key ingredients: butter and salt. It took everything in me not to add them when I was prepping this, but decided to follow the recipe since I'd be the first "real" review. I wish I'd added them... I made this the night before and chose to forgo sauteing the veggies for a few reasons: I'm lazy, we like veggies w/a bit of a crisp, and they cook just fine IN the casserole. Other than that, I followed the recipe, though I did halve it for the two of us (and froze the remainder of the potatoes and cream of chicken soup together for another future half). I took a small portion, and did not finish it. It tastes strongly of cream of chicken soup, which is not a pleasant flavor (most of the other recipes I've made call for the soup, too, and I've never noticed it as prominently). If you add 1/2C butter and 1 tsp of salt, this would be at least 4 stars. THANKS for the recipe; I'm sorry it wasn't our cup o' tea.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Ham 'n' Hash Brown Casserole
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 436
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