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First place recipe by Karon Vavra of Hubbard, Nebraska

1 lb. cubed ham

9 hash brown patties

2 C. shredded cheese

7 eggs

2 C. milk

1/2 tsp. dry mustard

Topping

1 can cream of chicken soup

1/2 C. milk

The night before, grease a 9x13 inch pan. Line pan with hash brown patties. Put cubed ham over the hash browns. Sprinkle 1 C. shredded cheese over the ham. Mix milk, eggs and mustard and pour over the ham. Cover with foil and refrigerate overnight. Pre-heat oven at 300 degrees. Mix cream of chicken soup and 1/2 C. milk. Remove the foil from the pan and spread soup mixture evenly over the top. Sprinkle with 1 C. shredded cheese. Bake for 1 1/2 hours. Let stand for 5 to 10 minutes before serving.

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