Cheesy Hash Brown Casserole with Asparagus, Mushrooms & Onions

Be the first to rate & review!

Breakfast casserole with potatoes and ham in a creamy sauce.

Submitted by Mike Selk
Published on February 3, 2013
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
1 mins
Total Time:
1 mins
Servings:
12
Yield:
12 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 (26 ounce) package thin sliced Frozen Hash Brown Potatoes

  • 12 ounces cooked, diced Country Ham

  • 2 (10.75 ounce) cans Condensed Cream of Potato Soup

  • 1 (16 ounce) container Sour Cream

  • 2 cups shredded Kraft Italian Five Cheese (Mozz, Prov, Romano, Asiago, Parm)

  • 2 cups shredded Kraft Pizza Cheese (Mozz, Cheddar)

  • 2 bunches Asparagus Tips

  • 1 pint sliced Baby Bella Mushrooms

  • 6ea thin sliced green onions (dark only)

  • 1oz Dry Golden Sherry

  • 2oz Unsalted Butter

  • 1/4 tsp White Pepper

Directions

  1. -Preheat oven to 375 degrees F (190 degrees C)

  2. -Lightly grease a 9x13 inch pyrex baking dish

  3. -Blanch asparagus tips

  4. -Saute mushrooms in butter. deglaze and finish saute with sherry

  5. -In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, mushrooms, asparagus, green onions, white pepper and Italian five cheese blend

  6. -Spread evenly into prepared dish

  7. -Sprinkle with Pizza cheese.

  8. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.