Hash Brown Casserole – A Sunday Brunch favorite

1 bag Oreida potato shreds hash browns
2 cups diced ham
1 medium onion, chopped or diced
1 can cream of celery soup
1 cup whole milk
6 eggs
4 tablespoons butter, cut into small chunks
2 cups grated cheddar cheese

  • Preheat oven to 350 degrees
  • Toss together the potatoes, onion and ham.
  • Whisk together the soup, milk, eggs and 1/2 of the cheese.
  • Coat a 9″ x 13″ baking dish.
  • Spread mixture into dish.
  • Top with butter chunks.
  • Bake for 1 hour.
  • Top with remaining cheese and bake until cheese starts to brown.

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