Friday, February 6, 2009

Egg, Ham and Potato Casserole

Egg, Ham and Potato Casserole
From: Susan LeBlanc

I usually double the recipe (I really don't measure, just use what looks right) except for the butter and use a larger casserole dish. Enjoy.

3 cups frozen shredded potatoes
1/3 cup melted margarine
1 cup fine chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup fine chopped green peppers
2 large eggs beaten
1/2 cup milk
salt and pepper to taste

Thaw potatoes and press with a paper towel to remove excess moisture. Press potatoes into the bottom of and ungreased 9" casserole dish. Drizzle with the melted butter. Bake at 425 for 25 min. or until lightly brown. Cool for 10 min. Combine ham, cheese, and green peppers then spoon on top of the potato shell. Combine eggs, milk, salt and pepper and pour over the casserole. Bake at 350 for 25 min or until set. Let stand 10 min. before serving.

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