Who wouldn't love ham and hash-browns smothered in cheddar? A light mustard/cream of mushroom sauce subtly marries the ham and buttery hash-browns together. This is a great side-dish or a main course. It smells so delicious when it is being cooked that the family can't wait to come to the table.
Ingredients:
1 tsp FRENCH'S® Classic Yellow® Mustard
32 oz 1 Bag Frozen Hashbrowns
14 oz Can Cream of Mushroom Soup
4 tbsp Butter
1/2 cup Chopped Onion
2 cup Chopped Ham
8 oz Shredded Sharp Cheddar Cheese
1 cup Milk
1/4 tsp salt
1/2 tsp pepper
Directions:
In a small saucepan saute onions in 4 Tablespoons of Butter until the onions are translucent. In large mixing bowl stir in the Mushroom Soup, Milk and French's Mustard until well blended. Add a 32 oz bag of thawed hashbrowns to the Mushroom Soup Mixture.. Add the diced ham. Pour the cooked onions and melted butter over all of the ingredients. Sprinkle with salt and pepper. Stir all ingredients thoroughly. Spray a 9x12 cake pan with a Cooking Spray like Pam. Pour all of the stirred ingredients into the cake pan. Cover with Shredded Cheddar. Cook in 350 degree oven for 30 minutes.
This is a great main course to make with leftover ham! This recipe doesn't use a lot of salt, because ham is normally pretty salty.
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