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Pepperjack and Ham Hashbrown Casserole

I apologize for this recipe ahead of time. The other day I was in hurry and threw this together, so I really don’t have exact measurements.  I thought that I would have it tweaked by today, but no such luck. I will try to break it down for you better in the next few weeks. I will send out an updated version when I can do that. Therefore, you can play with it on your own if you like or wait for my update. Either way,  I do know that it turned out great.

Okay, just played with this today and have some better measurements for you.

6 oz. shredded hashbrowns (thawed), 1/4 stick of butter (melted), 1/2 C pepperjack cheese, 1/2 C sharp cheddar cheese, 1/2 C ham (chopped), 2 eggs, 1/4 C milk and salt, pepper, horseradish and mustard to taste.

PEPPERJACK HASHBROWN CASSEROLE

 

 

Pepperjack and Ham Hashbrown Casserole – Serves 2

Preheat oven to 425 degrees.

Mix thawed out  hashbrowns with some melted butter. Stir together and press into a bottom of a loaf pan, casserole dish or whatever you have. I was only serving 1, so I used a small square casserole dish. Bake for approx 25 minutes until edges are brown. Let cool completely!

Mix together rest of ingredients and pour over cooled hashbrowns and bake at 350 degrees for 30-40 minutes

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