Egg & Potato Casserole
|Frozen shredded hash browns||36 Ounce, thawed (About 1.5 Packages)|
|Melted butter||1⁄3 Cup (5.33 tbs) (Brush Over The Hash Browns)|
|Cheddar cheese||2 Cup (32 tbs), grated|
|Diced ham||2 Cup (32 tbs)|
|Eggs||6 , beaten|
|Swiss cheese||2 Cup (32 tbs), grated|
|Seasoned salt||1⁄2 Teaspoon|
Butter a 9 x 13-inch casserole dish or use Pam.
Press hash browns in bottom of baking dish, forming a crust.
Brush melted butter on top of hash browns.
Alternate ham and cheese; sprinkle with seasoned salt.
Mix milk and eggs and pour over mixture.
Let stand overnight and bake at 350Â° for 40 minutes to 1 hour.