Breakfast Casserole

By KodiakDavis

Ingredients

• 8 slices bacon
• 3/4 cup chopped sweet onion
• 1/3 cup butter
• 30 ounce hash browns
• 10 3/4 ounce cream of chicken soup
• 16 ounce sour cream
• 2 cups shredded Colby Jack cheese
• 8 oz diced ham
• 1 jar pimento
• 2 tablespoon coarse grey mustard (Dijon)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Preparation

Step 1

Preheat oven to 350 degrees.
Cook bacon until crisp.
Remove from pan.
crumble and set aside.
Reserve 2 tablespoons of bacon grease.

Add onion to bacon grease.
Cook until golden (about 5 - 6 minutes).
Add butter and swirl until melted over low heat.
Squeeze excess moisture from potatoes.
Stir in potatoes, soup and remaining ingredients (except bacon).
Put mixture into 13 X 9 baking pan.
Bake covered for 45 minutes.
Uncover and sprinkle bacon on top.
Bake for another 15 minutes.
Let stand out of oven for 10 minutes before serving.

If it is prepared the night before, store in refrigerator.
In the morning bake for 1 hour, rather than the 45 minute.
follow with the rest of the bake time.