Sherri’s Christmas Casserole
Sherri said, “I always add more of everything. Because you know if a little is good – a whole lot is better! This serves 12 or a few of our family. HAHAHA!”
Ingredients
Nonstick cooking spray
3 cups frozen hash brown (or 1 bag of cubed potatoes)
3/4 cup Monterey Jack Cheese
4+ oz lean diced cooked ham (or package with two thick round pieces) about a cup or more when diced
1/2 cup (or less) chopped red pepper
2 chopped green onions
4 large eggs
1 -12 oz. evaporated milk
1/8 tsp. black pepper
Sprinkle of salt
1 cup shredded sharp cheddar cheese
3 cups frozen hash brown (or 1 bag of cubed potatoes)
3/4 cup Monterey Jack Cheese
4+ oz lean diced cooked ham (or package with two thick round pieces) about a cup or more when diced
1/2 cup (or less) chopped red pepper
2 chopped green onions
4 large eggs
1 -12 oz. evaporated milk
1/8 tsp. black pepper
Sprinkle of salt
1 cup shredded sharp cheddar cheese
Preheat oven to 350F. Coat a 9×13 baking dish with nonstick spray.
Arrange potatoes in a dish, add cheese, ham, red peppers, onions (changed this part and added 2 Tsp butter in a nonstick skillet and browned the hash browns, onions, peppers – just slightly not cooked all the way).
In a large bowl combine eggs (get those yucky little white things out) milk, pepper, and beat – pour over other mixture – add cheese.
Bake uncovered 40 to 45 minutes uncovered or you can use a meat thermometer to check for 165 degrees.
Let stand 5 minutes before serving.