Ham and Hashbrown Breakfast Casserole Recipe
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loaded with ham, bacon, and hashbrowns, which make a delicious brunch recipe.
and Hashbrown Breakfast Casserole is also a great recipe to use for your leftover ham from
, Christmas, or any holiday.
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6 bacon slices, cooked, crumbled, set aside
3/4 cup onion - chopped
1/3 cup butter or margarine
1 package (30 oz.) country style hashbown potatoes, thawed
1 can (10 3/4 oz.) cream of chicken and herb soup
1 container (16 oz.) sour cream
2 cups monterey jack cheese
2 cups diced ham
1/3 cup jarred sweet red pepper strips, drained, chopped
2 tablespoons Dijon mustard
salt and pepper
:9 x 13 baking dish, large skillet
Melt margarine or butter in large skillet.
Add onion, cook until golden and tender; approximately 6-10 minutes.
Turn off heat.
Squeeze excess moisture from potatoes.
Add to onion mixture alog with soup, sour cream, cheese, ham, red peppers, mustard and salt and pepper. Stir to combine.
Spoon into greased baking dish.
Bake covered at 350Â° F. for 45 minutes.
Uncover, sprinkle with bacon and bake for an additional 15 minutes or until browned on top.
Let stand for 10 minutes before serving.
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