1 (30-ounce) package frozen country-style hash brown potatoes, thawed
1 (10 3/4-ounce) can cream of chicken soup
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Colby Jack cheese
1 (8-ounce) package diced ham
1 (4-ounce) jar diced pimiento, drained
2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.
Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.
Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish.
Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.
Make breakfast a breeze by preparing this casserole the day before. Simply spoon potato mixture into a dish, cover, and chill overnight. Next morning, place casserole directly into the oven, and add 15 minutes to the initial bake time.
Everyone loved this receipe. I loved that I could make it a full day ahead, not just the night before. I have made it twice and the only recomendation I would make is leave out the salt. The bacon adds enough salt.