Parishioner Recipes

Breakfast Casserole

submitted by
Lynn Clark

INGREDIENTS:

2 lb frozen hash browns
1 cup sour cream
1/2 cup chopped onion
green/red/yellow peppers, diced
2 cups shredded cheddar cheese

1/2 cup melted butter
2 cans cream of chicken soup
3 cups cubed ham
black pepper to taste

DIRECTIONS:
Mix above ingredients except hash browns together.
Place frozen hash browns in the bottom of a greased 9"x13" pan.
Place above mixture on top of hash browns.
Top with breadcrumbs.
Cover and bake for 1-1/2 hours at 350 degrees.
This can be made the night before and refrigerated.
Variation: try it without the cubed ham as a side dish for dinner.

YIELD:
8 servings