When I was growing up, my mother cooked breakfast for our family of six every single morning. Most often it was bacon, eggs, and homemade biscuits. I wish I had appreciated that more back then. As the four girls in the family were growing up, we were more concerned with the way we looked heading off to school than taking the time to sit down and enjoy her delicious efforts.
Woe is me. We have resorted to a nation that relies on cereal or whatever the latest frozen breakfast quick fix may be at the moment. I would give anything to have my Mama’s biscuits now.
It’s rare these days for us to cook breakfast for breakfast. My husband, who is an incredible chef, will sometimes make breakfast for a late weekend brunch or even for dinner. We love breakfast foods at any meal. Incidentally, after my mother passed away when we would visit my Daddy, he would always request my husband’s gravy for breakfast. I must admit, it is off the chain delicious!
I also love casseroles so when I stumbled across the recipe for hash brown ham casserole, I knew I needed to give it a try. Good decision! It’s easy to put together and was a huge hit when I served it for dinner. Of course, in typical Oxford fashion, I tweaked the original recipe a bit.
Ingredients
- 16 oz. carton of sour cream
- can of cream of chicken soup (cream of celery would work just as well)
- 32 oz. package of frozen shredded hash brown potatoes
- 2 cups cooked cubed ham
- 10 oz. of grated Colby jack cheese
- 1/4 cup chopped onion
- 2 cups crushed cornflakes
- 1/2 cup melted butter
Directions
- In a large mixing bowl, combine the sour cream and cream of chicken soup.
- Stir in the frozen hash browns, cubed ham, 8 oz. of the grated cheese, and chopped onion.
- Spoon mixture into a 13 x 9 x 2-inch baking dish, spreading evenly.
- Combine crushed cornflakes and melted butter and sprinkle to cover the hash brown mixture.
- Bake at 350 degrees for 30 minutes
- Sprinkle with the remaining Colby jack cheese. Return to oven and bake for 20 minutes or until bubbly around the edges and heated through. It should be a golden brown on top.
We didn’t eat all of this in one sitting but it reheats very well. You could actually have it for breakfast instead of dinner:) A side of scrambled eggs would be just the ticket.
Does your family like breakfast for dinner? What’s your favorite breakfast-type casserole recipe? We would love to share it with our readers. Email me [email protected]
