Ham and Cheese Casserole


8 cups shredded hash browns or 1- 30-ounce bag of frozen hash browns

1 stick melted butter

1/4 teaspoon sea salt

1/4 teaspoon pepper

1/4 cup chopped onions

1/4 cup chopped bell peppers

1 1/2 cups Monterey Jack cheese, shredded

1 1/2 cups sharp cheddar cheese, shredded

2 cups cooked ham, diced

8 large eggs

1 1/3 cups heavy cream

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard powder

1/4 teaspoon onion powder

Preheat oven to 400.

Spray a 9" x 13" pan with nonstick spray.

Put shredded hash browns into the pan.

Melt a stick of butter and pour evenly over the potatoes.

Season potatoes with salt and pepper, then gently toss together and spread out evenly.

Bake for 25 to 30 minutes, until potatoes are lightly browned.

Remove from oven, stir, then cook minutes 10 more.

Remove hash browns and change oven temperature to 350.

Whisk together 8 eggs, cream, seasoned salt, sea salt, pepper, dry mustard and onion powder.

Add onions, bell peppers, ham and cheese, then stir to combine.

Pour mixture evenly over the hash browns.

Bake 40 minutes, or until starting to brown and the center doesn't jiggle when you shake the pan.
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