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This is an adaptation of a recipe my daughter sent me in 2006.  I changed it to make a smaller casserole and to use convenience foods like dried onions, pimientos and garlic in a jar so the meal could be put together quickly.  It makes  a very tasty and filling plateful of food.   Really good with leftover baked ham.

HAM HASH SUPPER

  • 16 oz. frozen hash browns, thawed
  • 1 cup cooked ham, chopped
  • 2 Tblsp. minced dried onions
  • 1 Tblsp. chopped pimiento
  • 1 tsp. minced garlic
  • 4 oz. cream cheese, cubed
  • ¾ cup milk
  • 1 Tblsp. spicy brown mustard

In a 9-inch casserole dish, combine hash browns, ham, dried onions, pimiento and garlic.

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In a two-cup measure place cream cheese cubes, milk and mustard.  Microwave on high for two minutes until cheese is softened.  Whisk until smooth.

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Pour sauce over ingredients in casserole and mix together.
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Cover and bake @ 350 degrees F for 45 minutes.  Remove cover for the last 10 minutes to allow the top to brown.
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I served some fresh cherry tomatoes with mine.  4-6 servings

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Note:  Dish can be made ahead and refrigerated.  Bake for one hour @ 350 degrees F.