Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Pork: Ham and Potato Casserole




Source of Recipe


unknown


List of Ingredients




2 lbs. hashbrowns (frozen, cubed)
1 can cream of mushroom soup (I used healthyversion, can also use 1 1/2 cups white sauce)
2 tbs. butter, melted
16 oz. sour cream (I used fat free)
2 cups cubed ham
1/2 tsp. pepper
1/3 cup green onion, chopped
1 cup grated cheddar
2 cups crushed corn flakes
1/4 cup melted butter


Recipe



Combine first 8 ingredients and mix well. Place
this mixture in a 13x9 pan or some other freezer
container. You will be able to thaw this and put
into an oven appropriate pan. Combine cornflake
crumbs and 1/4 cup melted butter. Sprinkle over
casserole if baking right away or put in ziplock
and attach to freezer container.

When ready to bake, thaw completely if frozen.
Sprinkle with cornflake crumbs. Bake at 350
degrees for 1 hour.

Serves 6-8