Email to Cat      

Ham-and-Hash Brown Breakfast Casserole

Source of Recipe


From "Christmas with Southern Living, 2006"



List of Ingredients



• 8 bacon slices
  
• ¾ cup chopped sweet onion
  
• 1/3 cup butter
  
• 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
  
• 1 (10¾-ounce) can cream of chicken soup
  
• 1 (6-ounce) container sour cream
  
• 2 cups (8 ounces) shredded Colby jack cheese
  
• 1 (8-ounce) package diced ham
  
• 1 (4-ounce) jar diced pimiento, drained
  
• 2 Tbsp coarse-grained Dijon mustard
  
• ½ tsp salt
  
• ½ tsp freshly ground pepper
  






Instructions



1. Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside. Add onion to reserved drippings; cook over medium-high heat 6 minutes, or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.
   
   
2. Squeeze excess mixture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13- x 9-inch baking dish.
   
   
3. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes, or until browned on top. Let stand 10 minutes before serving.
   
   Makes 12 servings.