"The ultimate quick and easy breakfast casserole when feeding guests or when you want to impress! " — LyShanya Davis
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ground black pepper
1 (10.75 ounce) can
condensed cream of chicken soup
1 (2 pound) package
frozen hash brown potatoes, thawed
cooked ham, cubed
shredded Cheddar cheese
I got great reviews on this recipe. I made a couple substitutions though - I used Cream of Mushroom soup instead of Cream of Chicken (I'm not sure why all these recipes call for Cream of Chicken - it really doesn't make culinary sense) and since I didn't have any ham prepared, I just used 2 cups of crushed bacon. I also pretty much doubled the cheese called for an put it all together in a larger pan (probably 11 x 15) As for mixing the ingredients together and 'pouring' over the eggs... you more or less have to spread it over the eggs - it's not a real pourable mixture. I think next time I might just mix the eggs in - would have about the same results. Additionally, an entire 1/4 cup of melted butter isn't needed - this is just too much butter. Just melt enough butter to douse the top with.
I did not care for this recipe. It was mostly potatoes even with adding 3 extra eggs, should have been called potato casserole. Not one of us enjoyed it.
This was a hit at a breakfast we had at work! I did tweak it based on the recommendations of others. I added some salt and red pepper. I also used sausage instead of ham, cream of mushroom instead of cream of chicken, I added 6 eggs and mixed them in with all the other ingrediants. I also cooked the hasbrowns beforehand and I added green peppers and onions to it. I left out the butter and used shredded cheddar cheese on top instead. I used 8 oz of sour cream instead of 16. Will definitely use again.
Very good but changed it a tad. I reduced the sour cream by half, and mixed the beaten eggs with the soup and sour cream. I chopped some red/green bell peppers and mixed them into the hashbrowns. Then, I poured the soup/egg mixture over the hashbrowns/peppers until coated. Baked a little longer than called for and the result was great. Served with "Orange Glorious" beverage recipe also found on this site and the combo was wonderful! I think sausage may also be a good addition for next time and call me crazy, but maybe even a DASH of cayenne pepper into the soup mix for some kick. Thanks!
Good flavor, but the overall consistency was too runny. Next time I will cut the sour cream in half and omit the butter. Also, I used potatoes o'brien (w/onion & peppers) instead of regular hash browns.
I thought this turned out excellent. I wasn't sure whether to use shredded hash browns or the country style hash browns, but I went with the country style. It made it very hearty and filling. I cut down on the butter as recommended by others but think it could be eliminated completely -- it never crusted over for me. I'd just sprinkle some extra chesse on top. Next time I probably would also add a couple more eggs to even out the proportion of eggs to potatoes.
Made this with 10 eggs, no butter, 8 oz. shredded sharp cheddar and only 8 oz. light sour cream. Added salt, garlic powder, and a little crushed red pepper flakes and baked for 1 hour. Makes a very thick casserole! I cut it into about 12 pieces. My daughter and I (we're the only breakfast casserole people in our house) loved it.
This was one of the greatest casserole's i've ever made. I made it for my family on Christmas Morning, but i changed it a little. Instead of using ham, i used ground up sausage and some bacon, and it still turned out great. I used a lot more cheese as well. I recomend cookikng the eggs, bacon, and sausage a little before throwing it all together in the oven though. Also, use more eggs than the recipe calls for...otherwise it's out of proportion. casseroles sohuld be bassed on potatoes and eggs.
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Breakfast Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 334
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