| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 10 | To 12 | ||
INGREDIENTS
| 1 | pk | (24 oz.) frozen Hash Brown Potatoes |
| 2 | c | Cooked Ham; cubed |
| 2 | c | Cheddar Cheese; shredded and divided |
| 1 | sm | Onion; chopped |
| 16 | oz | Low-fat Sour Cream |
| 1 | cn | (10-oz.) condensed Cheddar Cheese Soup; undiluted |
| 1 | cn | (10-oz.) Cream of Potato Soup; undiluted |
| Freshly ground Black Pepper to taste |
INSTRUCTIONS
Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion. In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper. Add the sour-cream-and-soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined. Pour the mixture into a lightly greased 3-quart oven-proof baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour. Let stand a few minutes before serving. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jul 4, 1999, converted by MM_Buster v2.0l.
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