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A Cooking Adventure with Thom

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Hash Brown Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6




I first served this yummy casserole years ago at a family brunch for my husband's birthday. It was such a hit that it became a mainstay at our family get-togethers. It makes a delicious supper, too, served with fruit salad and crusty bread. -Jan Huntington, Painesville, Ohio



12 eggs
1 can (12 ounces) evaporated milk
1 teaspoon salt
teaspoon pepper
teaspoon cayenne pepper, optional
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1 large onion, chopped
1 medium green pepper, chopped
1 cup cubed fully cooked ham

Cooking Method

n a large bowl...

  • Combine the eggs, milk, salt, pepper and cayenne if desired.

  • Stir in the potatoes, cheese, onion, green pepper and ham.

  • Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350 for 45-50 minutes or until a knife inserted near the center comes out clean.

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