Recipe#10695

Title: Breakfast Casserole 06

From: "Watkins" watkins@cotu.com 
 Newsgroups: rec.food.recipes 
 Subject: Ham & Cheese Brunch Casserole 
 Date: 27 Apr 1998 06:29:03 -0600 
 Message-ID: <01bd7124$fd9c9260$bb14410c@jim1> 

4 cups / 1 L shredded hash brown potatoes, thawed if frozen
 salt
 black pepper
 1 pkg (10 oz / 283 g) frozen chopped broccoli, thawed and well-drained
 2 cups / 500 mL diced, cooked lean ham
 2 cups / 500 mL reduced-fat shredded Swiss cheese
 1 cup / 250 mL evaporated skim milk
 4 eggs or 1 cup / 250 mL egg substitute
 2 tsp / 10 mL onion flakes
 2 tsp / 10 mL hot pepper sauce
 1/2 tsp / 2.5 dry mustard
 Coat bottom of a 13 x 9 inch / 33 x 23 cm baking dish with Cooking
 Spray.  If necessary, press hash browns between paper towels to
 remove excess moisture. Press hash browns onto bottom and up sides
 of prepared baking dish. Sprinkle with Salt and Pepper. Spray
 generously with Cooking Spray.
 Bake at 425 deg F / 220 deg C for 25 minutes.  Remove from oven.
 Reduce oven temperature to 350 deg F / 180 deg C.  Pat broccoli
 dry with paper toweling.  Toss together broccoli, ham and cheese;
 sprinkle over crust.
 Beat together the evaporated skim milk, eggs and seasonings; pour
 over ham mixture.  Bake, uncovered, for 30 to 35 minutes or until
 a knife inserted near center comes out clean.  Let stand 10 minutes
 before serving. Makes 8 servings.