If there’s one thing my crew is tired of right now, it’s turkey.
So tired that we even sent my parents home to South Carolina with zipper bags of turkey. So tired that the turkey sandwiches in the kids’ lunchboxes are not being gobbled up.
So we’re on to ham now. :) And because the weather has taken a turn for the cooler, I think I’m likely going to be focusing on soup and casseroles for the near future.
Today, I’ve got a ham casserole that fits the comfort food bill perfectly. This could be considered a breakfast casserole because of the hash browns…but we’re big fans of breakfast for supper, so it’s an anytime meal for us.
Unfortunately for me, the curse of the unappetizing pictures inexplicably continues! I’m being further punished by following Cleo, whose scrumptious pictures usually make me want to eat my computer screen at 5 a.m. :) But I promise, promise it tastes better than it looks! Trust me.
Ham and Hash Brown Casserole
32 oz. package of frozen shredded hash browns
8 oz diced, cooked ham
2 cans cream of potato soup (low-sodium, if you can find it)
16 oz. sour cream
2 cups sharp cheddar cheese
1 1/2 cups grated Parmesan
1/2 cup bacon bits
1/4 cup green onion
Preheat oven to 375 degrees. Spray 9x13 Pyrex dish.
Mix all ingredients except Parmesan cheese. Spread into dish and top with Parmesan cheese.
Bake one hour or until golden-brown.
Stay warm! :)
Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig