Ham-and-Hash Brown Breakfast Casserole

By Jenusa

Christmas With Southern Living 2006, Oxmoor House

2006

Ingredients

• 8 bacon slices
• 3/4 cup chopped sweet onion
• 1/3 cup butter
• 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (16-ounce) container sour cream
• 2 cups (8 ounces) shredded Colby Jack cheese
• 1 (8-ounce) package diced ham
• 1 (4-ounce) jar diced pimiento, drained
• 2 tablespoons coarse-grained Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

Step 1

Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.

Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.

Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish.

Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.