#3233 - Ham and Egg Pie

(by Shirley McNevich)

3 cups shredded hash brown potatoes
1/4 cup butter (melted)
Lawry's seasoning salt
1 to 1 1/2 cups diced cooked ham (substitute bacon if you wish)
1/4 cup chopped onions
1 1/2 cups shredded cheddar cheese
4-6 eggs
1/2 to 1 cup milk (1/2 cup is using 4 eggs; 1 cup if using 6 eggs)
salt
pepper

Measure out 3 cups of shredded hash brown potatoes from the bag, then thaw and drain them. Very important--spread a handful of the hash browns in between paper towels and squeeze as much liquid out as you can. Repeat with all hash browns. Once the hash browns are as dry as you can get them, press them into the bottom and up the sides of a greased 9" pie plate. Drizzle the melted butter all over the hash browns, then sprinkle seasoning salt over the hash browns. Bake at 425 degrees for 20-25 minutes or until browned. In a bowl add ham pieces, chopped onions and shredded cheese--stir to mix. In a separate bowl add eggs, milk and salt/pepper to your taste--beat with a whisk. Spread ham mixture over the bottom of the hash brown crust. Pour egg mixture over the top. Turn heat back to 350 degrees and bake 20-25 minutes or until puffy and well browned. Wait a few minutes after removing from oven before cutting and serving.

#2819 - Baked Italian Sausage

(by Shirley McNevich)

4 cups frozen hash brown potatoes
1lb. Italian sausage (cut into bite sized pieces)
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cheddar cheese soup
1/4 cup grated Parmesan cheese
2 TBSP Parkay margarine
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
1/2 cup Carnation evaporated milk (NOT condensed)
1/2 cup chopped onions
1/2 cup chopped green bell peppers

In a skillet over medium heat add Parkay, chopped onions, chopped green bell peppers and Italian sausage pieces--cook/stir until onions are caramelized and sausage is browned. In a bowl add the cheddar cheese soup, sour cream, evaporated milk, Italian seasoning, salt, pepper and Parmesan cheese--stir to mix. In a greased casserole dish add 2 cups of the hash brown potatoes. Spread half of the sausage/onions/green bell peppers mixture over the hash browns. Pour half of the soup mixture over the sausage. Repeat the layers. Bake at 350 degrees for 40-45 minutes or until heated through.

#2183 - Potato Broccoli Bake

(by Dorothy [Renn] Hafer - friend)

2 TBSP butter
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups milk
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
16oz. hash brown potatoes (thawed)
1 - 10oz. box frozen chopped broccoli (cooked and drained according to box directions)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan over medium heat add butter--melt. Add salt, pepper and nutmeg--stir. Add flour--stir. Slowly add milk while stirring--cook/stir until it starts to bubble. Add shredded cheddar cheese and cream cheese--cook/stir until cheese is melted. Add thawed hash brown potatoes--cook/stir until hot. Remove from heat--pour half of the hash brown mixture into a greased 2 qt. casserole dish. Spread the drained broccoli over the hash brown mixture. Spread the rest of the hash brown mixture over the broccoli. Spread buttered bread pieces all over the top. Bake at 350 degrees (covered) for 35 minutes, then remove cover and bake 10-15 minutes longer.

#263 - Potato and Egg Casserole

(by Shirley McNevich)

1/2 stick butter
16oz. Ore Ida hash brown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
1/2 tsp. pepper
2 TBSP minced onion
3 TBSP ranch dressing
3/4 cup milk
1 cup grated mozzarella cheese
chopped peppers (green and red) if desired

Mix butter and potatoes in casserole dish and bake at 350 degrees until potatoes are thawed. Remove from oven and drizzle dressing over potatoes. Add milk, tomatoes, pepper, onions, salt and cheese--add peppers if desired. Pour mixture over potatoes and bake at 350 degrees until eggs are set, stirring occasionally.