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Ham and Hash Brown Casserole |
"This was quickly a favorite for my family of picky eaters. Works great for freezer meals."
Ingredients :
- 1 (30 ounce) package frozen hash brown potatoes, thawed
- 3 cups chopped ham
- 2 cups shredded Cheddar cheese
- 1 (10.75 ounce) can cream of potato soup
- 1 (10 ounce) container Alfredo sauce
- 1 (10 ounce) package frozen mixed vegetables
- 1 cup milk
- 1 onion, chopped
- 2 cups crushed buttery round crackers
- 3 tablespoons melted butter
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
- Mix hash brown potatoes, ham, Cheddar cheese, cream of potato soup, Alfredo sauce, frozen mixed vegetables, milk, and onion together in the prepared baking dish.
- Mix crushed crackers and melted butter together in a bowl, making sure the crackers are moistened completely; spread over the top of potato mixture.
- Bake in the preheated oven until cracker layer is browned and the liquid is bubbling, 30 to 45 minutes. Let casserole cool 15 minutes before serving.
Notes :
- You could also make this in four separate loaf pans and freeze them for easy future meals.
- Use whatever cream soup you have on hand, or even just try different flavors for the sake of variety.
- If you freeze portions of this, bake from frozen at 400 degrees F (200 degrees C) for about an hour.
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