Deluxe Breakfast Bake
|Onion and garlic salad croutons||6 Ounce (1 Package)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Cooked ham||1 1⁄2 Cup (24 tbs), cubed|
|Cubed cooked ham||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs), divided|
|Ground mustard||3⁄4 Teaspoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Frozen shredded hash brown potatoes||26 Ounce, thawed (1 Package)|
Place croutons in a greased 3-qt.baking dish.
Sprinkle with cheese and ham.
In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Combine cream of mushroom soup and remaining milk until blended; spread over the casserole.
Top with hash browns; sprinkle with paprika and pepper.
Cover and bake at 350° for 30 minutes.
Uncover; bake 35-40 minutes longer or until edges are browned.
Let stand for 10 minutes before serving.