- 8
- 1 mins
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Ingredients
- 1 package (6oz) onion and garlic salad croutons
- 2 cups (8oz) shredded cheddar cheese
- 1 1/2 cups cubed fully cooked ham
- 4 eggs
- 2 3/4 cups milk, divided
- 3/4 tsp ground mustard
- 1 can cream of mushroom soup, undiluted
- 1 package (26oz) frozen shredded potatoes, thawed
- 1/2 tsp paprika
- 1/4 tsp pepper
Preparation
Step 1
1. Place croutons in a greased 3qt baking dish. Sprinkle with cheese and ham. In a large bowl, whisk the eggs, 2 1/4 cups milk and mustard; pour over ham and cheese. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 mins before baking. Combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper.
3. Cover and bake at 350F for 30 mins. Uncover; bake 35-40 mins longer or until a knife inserted near the center come out clean. Let stand for 10 mins before serving.