| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 10 Servings |
Ingredients
- 5 cups frozen shredded hashbrowns, thawed
- 3 cups chopped cooked ham
- 1 chopped green bell pepper
- 3 cups shredded Mexican cheese blend
- 5 eggs
- 1¼ cups Daisy Brand Sour Cream
- 1 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ¾ cup Pico de Gallo
Instructions
- 1.Heat the oven to 350°F.
- 2.Grease a 13×9-inch baking dish or spray with cooking spray.
- 3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl.
- 4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.
- 5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish.
- 6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.
- 7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean.
- 8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 600 |
| Total Fat | 39 g |
| Saturated Fat | 16 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 178 mg |
| Sodium | 1378 mg |
Reviews
Delicious!
Absolutely delicious! I did not have onion powder but added chopped green onion. Will make again and again. Great for a group or cut in half for a few.