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Creamy Ham 'n' Egg Casserole Recipe
Creamy Ham 'n' Egg Casserole Recipe photo by Taste of Home

Creamy Ham 'n' Egg Casserole Recipe

Publisher Photo
Have leftover cooked potatoes or eggs on hand? Here's a terrific way to use them up! This breakfast main dish is a great way to fill up family members before they leave for work, school or wherever they need to be. —Dixie Terry, Goreville, Illinois
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 2 medium cooked potatoes, peeled and sliced
  • 4 Eggland's Best Hard-Cooked Peeled Eggs, chopped
  • 1 cup diced fully cooked ham
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Eggland's Best Egg
  • 1-1/2 cups (12 ounces) sour cream
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. In a large bowl, combine the potatoes, eggs, ham, salt and pepper. Combine the egg and sour cream; add to potato mixture and gently toss to coat. Transfer to a greased 11-in. x 7-in. baking dish.
  2. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°. Yield: 6 servings.
Originally published as Creamy Ham 'n' Egg Casserole in Simple & Delicious March/April 2007, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Creamy Ham 'n' Egg Casserole

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MY REVIEW
Reviewed Sep. 14, 2011

I felt this was quite dry but tasty. I think I will add some milk to the sour cream next time.

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