I didn't think this would work or even taste good but the "little darlings" insisted that it was their favorite so I made it and for ONCE they were right! It's good, a double dang on the dang meter, and easy to make - everything just gets dumped into the pan and sent to the oven - I loved that!
I buy sunglasses every time I come to Utah because the sun shines every day here. Then I fly back to the Graywest and I stick my sunglasses someplace "safe" so IF the sun ever shines there I'll be able to find them - but a blue sky is a rarity in Seattle this time of year so the glasses get lost and forgotten...and then I'll find myself flying back to Utah WITHOUT sunglasses and having to buy a new pair!! I personally think all this sun is highly overrated...who can get anything done INSIDE when it's sunny outside?!? Give me the gray skies any day of the week - except Saturday - and I'm a happy gal.
Ham and Hashbrown Breakfast Casserole - Adapted from Christmas With Southern Living 2006
1 lb. ham, chopped
4 cups frozen country-style hashbrown potatoes, semi-thawed
1 (10 3/4 oz.) can cream of chicken soup
3 cups shreddded Cheddar cheese
6 eggs
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Butter a 9x13-inch baking dish and spread the hashbrowns over the bottom. Top the hashbrowns with the ham and then the cheese. In a medium bowl, combine the soup, eggs, Dijon, salt and pepper. Mix well. Pour this mixture over the cheese. Bake in a 350 degree oven for 45 minutes. Let stand 5 minutes before serving. Makes 10 servings. You can assemble this the night before and put it in the refrigerator, then just pop it in the oven in the morning.
"No man in the world has more courage than the man who can stop after eating one peanut. " ~Channing Pollock
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One year ago today: Shepherdless Pie
