| 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.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”