Hash brown Casserole with Ham
10 oz of Condensed cream of mushroom soup
1/2 cup of finely chopped onion
1 cup of non-fat sour cream
1 tsp of salt
1/4 tsp of pepper
2.25 pounds of Frozen has brown potatoes
1 cup of grated sharp Cheddar Cheese
2 cups of cooked ham cubed
1 Tablespoon of hard margarine (or butter)
1/4 cup of corn flake crumbs
1 - Stir first 5 ingredients in a large bowl. Add potatoes, cheese and ham. Turn into slow cooker. Cover and cook on high for 3 to 4 hours.
2 - To make the topping, melt margarine/butter in small saucepan. Stir in cornflake crumbs. Saute until crisp. Scatter over top before serving. Makes 6 to 8 cups.
Miranda's Mix Ups: There is no ham called for in this one but to make a "side dish" a real one I added in what I had in the freezer, which was left over ham cubed up from when I had something else that needed ham. I also didn't have any cornflakes so rice krispies it was! Oh and no cream of mushroom soup in our house, so we used cheddar cheese soup.
Q - gaged... we were having one of "those" nights
K - at it all
Arnold - Said it was ok. He would eat it again but not begging for it
Miranda - Really enjoyed it. Super easy and nice to make. Next time I might put in Cream of Broccoli and maybe some actual frozen broccoli but who knows!