I’m preparing breakfast for friends from my church this Sunday. This is going to be an interesting experiment, primarily because my culinary skills specialize in the reheating of frozen meals and the expert concoction of various cereal brands with milk. After searching half a dozen recipes online and offline, begging, borrowing and buying various ingredients, pots and pans, I’ve settled on a menu of orange julius, cheesy ham and hash brown casserole, muffins and a fruit salad. Now all that’s left is putting it together – perhaps this once I should follow directions.
Below is the recipe to the cheesy ham and hash brown casserole as listed from the All Recipes website:
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
Source: All Recipes