Breakfast Casserole

From Carol’s Kitchen Breakfast by Carol Bennett-Barker TrainerCasserole With the holidays fast approaching, here’s another fun recipe to fix with the help of younger hands. The recipe is as followings: 9x13 pan, sprayed with oil 30 oz. frozen shredded hash browns, thawed ½ cup onion, chopped 12 oz. ham, diced 12 oz. shredded favorite cheese (we like Colby jack or sharp cheddar or Mexican) Salt and pepper, to taste 16 oz. light sour cream Directions 1. In a large mixing bowl, mix the thawed hash browns, 8 oz, shredded cheese, ½ cup chopped onion, 12 oz. diced ham, salt and pepper, and 16 oz. light sour cream thoroughly. Pour into prepared 9x13 pan. Top with 4 oz. shredded cheese – or more. 2. Bake at 375 degrees for one hour 15 minutes. Let stand five minutes before serving 3. Serve with fresh fruit, juice, cinnamon rolls, scrambled eggs, etc. Good for breakfast, brunch, or winter supper. Good for leftovers, too.