5 cups frozen shredded hashbrowns, thawed
3 cups chopped cooked ham
1 chopped green bell pepper
3 cups shredded Mexican cheese blend
1¼ cups Daisy Brand Sour Cream
1 cup milk
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon onion powder
¾ cup Pico de Gallo
1.Heat the oven to 350°F.
2.Grease a 13x9-inch baking dish or spray with cooking spray.
3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl.
4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.
5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish.
6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.
7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean.
8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.