Before I started this blog, I didn't cook much. One thing I did make was a hashbrown casserole with ham. My casserole contained a couple of cans of cream of mushroom soup, large amounts of sour cream, butter and a ton of cheese. Very tasty but incredibly high calorie and not healthy at all.
I was pleased when I saw this hashbrown casserole recipe. It reminded me much of my former casserole, but a much healthier version. Don't get me wrong, I wouldn't exactly call this health food but in comparison, it is much better.
A healthier, homemade version with out sacrificing taste at all. It was delicious.
The original recipe did not call for ham. I had made a ham for the family a couple of days earlier and this was the perfect way to use the leftovers and make it more of a meal. The whole family loved it.
Hashbrown Casserole Recipe
Adapted from Under the Big Oak Tree
26 oz. bag of hashbrowns
2 cups colby jack cheese, shredded (8 oz)
10 oz. ham, cut into chunks
1/4 cup onion, minced
1 cup milk
1/2 cup beef stock or broth
2 tbsp. butter, melted
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
Preheat oven to 425. In a large bowl, combine hashbrowns, cheese and onions. Combine, in a separate bowl, the milk, broth, 1/2 of the butter, garlic powder, salt and pepper. Mix well, then pour over the hashbrown/cheese mixture and mix well. Heat the remaining butter in a pan. Cook potato mixture, stirring occasionally, until heated through and all the cheese is melted, about 7 - 8 minutes. Transfer to a baking dish and put in the oven to bake for 45 minutes to an hour.
One Year Ago...