with this recipe for mustard fried chicken, the wings are coated with mustard, breaded in flour, and then deep-fried till crisp. If you don’t have a deep fryer, you may use a large skillet, but for crispier chicken, I advise investing in one. This chicken is fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 eggs, beaten
- 1 pinch ground black pepper
- 1 (10.75 ounce) can condensed cream of chicken soup
- 16 ounces sour cream
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 2 cups cooked ham, cubed
- 1 onion, chopped
- ¾ cup shredded Cheddar cheese
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
- Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 19 g |
| Sodium | 923 mg |
| Sugars | 1 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Have made this EXACTLY as shown many many times to rave reviews from large groups.
Just made the casserole tonight. Planning to take it to work with me for the next few days. I like that it has so much potato and protein in it. It’s very flavorful as is but you could improve it with mushrooms and maybe some green chiles. Overall though it’s a great recipe.
It was really good. The only thing i did different was the sausage was plant based(my daughter is a vegetarian). Oh I did add some colorful bell peppers. It was a Hit!!!! Sorry I did no take a photo. Pamela
I add extra onions but delicious either way!
Perfect as is. Family loves taking leftovers for lunch. Coworkers scrape the bottom of the pan every time
This is one of my favorite breakfast casseroles to serve houseguests and it always gets rave reviews. I do like to change it up occasionally by adding a can of diced green chilies.
i did make some changes, and it was a so good. LISTEN to the cooking times very closely! i did not think mine was done after 30mn so i placed back in over for about 15min and it was enough time to brown my bottoms, and sides, a little too much for my liking! Otherwise, this dish was a hit! Everyone loved it, and i didn’t even have full amount of sour cream, nor sharp cheddar. I improvised and it was a success.
I made this for a RV rally and it went over very well. The constructive feed-back I got was next time, saute the onion. It was very good and I will for sure make it again.
Made this Christmas morning… very easy and everyone loved it. I may up the cheese to 1 or 1 1/2 cups next time.
Def. Half the sour cream. Way too much. I added country gravy on top which was good. Dont need the butter. Just add extra cheese on top and broil at the end. I might make again substituting french onion dil for the sour cream and maybe crunching up cornflakes and melted butter to make a topping.
I made a different version and it came out yummy!
One of my favorites. I just added 3 more eggs to make it more “eggy.” Big hit on Christmas morning!
I had this for Christmas brunch. They enjoyed it. I substituted Cream of Mushroom soup. Used fewer potatoes and used shredded red skinned potatoes instead of frozen hash browns.
Love it!! I used southern style hashbrowns and did cook them first. I halved the sour cream and omitted the butter, used cream of mushroom instead of cream of chicken. I mixed everything in a large bowl then put in baking dish. I cut up a ham steak and it was magnificent!! I cooked almost an hour then topped with cheese and cooked for 15 minutes more. It turned out amazing!!!
Why do people change the recipe? There are plenty of casseroles with cream of mushroom soup this recipe is perfect with cream of chicken…. don’t post how much u liked it but changed the entire thing?? This is one of the best breakfast casseroles I’ve ever had does not need changed… just sayen
It was pretty good! I tweaked it a little bit. Used diced potatoes instead of shredded, used cream of mushroom soup instead of chicken, used turkey instead of ham (one person at the office is allergic to red meat), and i MEANT to put chives in it, but forgot to grab them from the garden.
I added a tablespoon of seasoned salt and 1 teaspoon of garlic powder to give it a brunch feel.
I make this for every holiday and it is amazing! So simple and so delicious!
Flavor was great but a bit potato-heavy in my opinion. I did double the eggs, but still thought there was too much potato. When I make it again (and I will) I’ll try cutting the potatoes by at least a third. I have to admit that I’m not a real potato fan but thought this recipe might be a nice change from using bread in a strata. I like the cream of chicken soup, sour cream, and onion combo which I also use as a sauce in my chicken enchilada recipe.
After reading reviews, I feel like I just wung it (winged it?). I used 5 eggs, halved the sour cream, used low sodium cream of mushroom soup, added diced red and green bell pepper, 2 scallions instead of onion, browned the hash browns prior to mixing in, probably tripled the cheese but did a mix of about 1 cup cheddar jack and 2 cups pepper jack. It still could’ve used a bit more heat. It was certainly edible, though browning the hash browns first seemed to reduce the volume so much that I should’ve used more. Nixed the butter completely as there was plenty in the browned hash browns. I mixed everything together and baked for almost an hour on 350. It tasted more of eggs than potatoes, though that could’ve been the home layed eggs I used. I will tweak this some more but would make it again. The family enjoyed it, with the exception of the one who only likes runny yolks.
Cream of mushroom soup substitution.