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Breakfast - Brunch
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None
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Servings |
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12
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Ingredients |
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30oz shredded hashbrowns
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10 oz frozen onions, red and green bell peppers, celery
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10.75 cream of potato soup
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10 oz alfredo sauce
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3 c cooked ham, diced
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2 C shredded cheddar
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1 c grated zucchini
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1 C milk
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2 C buttery crackers, crumbled
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Instructions |
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1. Preheat oven to 400°. Combine first 8 ingredients.
Spoon mixture into a lightly greased 13- x 9-inch
baking dish.
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2. Combine crushed crackers and butter. Top
casserole with cracker mixture.
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3. Bake at 400° for 30 to 35 minutes or until bubbly
and cracker mixture is brown. Let stand 15 minutes.
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Originally Submitted
1/18/2015
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You can add this Ham-Hashbrown Casserol recipe to your own private DesktopCookbook.
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