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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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Taste of Home Magazine, Premiere Edition
Servings: 6 |
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I first served this yummy
casserole years ago at a family brunch for my husband's birthday. It was such a
hit that it became a mainstay at our family get-togethers. It makes a delicious
supper, too, served with fruit salad and crusty bread. -Jan Huntington,
Painesville, Ohio
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Ingredients
12 eggs
1 can (12 ounces) evaporated milk
1 teaspoon salt
½ teaspoon pepper
⅛ teaspoon cayenne pepper, optional
1 package (30 ounces) frozen shredded hash brown potatoes,
thawed
2 cups (8 ounces) shredded cheddar cheese
1 large onion, chopped
1 medium green pepper, chopped
1 cup cubed fully cooked ham |
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Cooking Method
n a large bowl...
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Combine
the eggs, milk, salt, pepper and cayenne if desired.
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Stir in the
potatoes, cheese, onion, green pepper and ham.
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Pour into a greased
13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350° for 45-50
minutes or until a knife inserted near the center comes out clean.
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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