| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Breakfasts |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Frozen hash browns, thawed |
| 1/4 |
c |
Minced green onions |
| 2 |
tb |
Butter or margarine, melted |
| 1 |
ts |
Black pepper, divided |
| 1 |
cn |
(10 3/4-ounce) CAMPBELL'S Condensed Cream of Chicken Soup or Reduced Fat Cream of Chicken Soup |
| 4 |
lg |
Eggs, beaten |
| 1 |
c |
(4 ounces) shredded sharp Cheddar cheese |
| 1 |
c |
Minced cooked ham |
| 1/2 |
c |
Minced green bell pepper |
| 1 |
|
Jar (2-ounce) diced pimiento (optional) |
INSTRUCTIONS
Combine hash browns, green onions, butter and 1/2 teaspoon ground black
pepper; press into bottom and up sides of a greased 10-inch quiche dish or
tart pan. Bake at 425° for 25 minutes or until lightly browned around
edges. Let cool 10 minutes. Combine remaining 1/2 teaspoon pepper, soup and
next 5 ingredients, stirring well. Pour evenly into prepared crust. Bake at
350° for 50 minutes or until set. Let stand 10 minutes before serving.
Note: Frozen hash browns with onions and peppers may be substituted for
hash browns and green onions. Thaw hash browns quickly in microwave on
defrost cycle or let stand in refrigerator overnight.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
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