Casseroles are one of the best ways to use up leftovers from the week. Last week, I had some ham and broccoli lingering in my refrigerator, waiting to be used. Adding these ingredients to my basic hash brown casserole recipe made for a delicious mid week meal. The ham and broccoli really mixed well with the cheesy potato mixture. Because I love ham and broccoli, these would be items in my refrigerator this time of year. However, this recipe is so versatile, you could omit the ham and broccoli and have a wonderful vegetarian main dish or delicious side, or you could substitute the ham and broccoli for other items in your refrigerator. The possibilities really are endless.
Ham and Broccoli Hash Brown Casserole
1 (26 ounce) bag frozen country style hash browns
2 cups shredded Colby cheese
¼ cup minced onion
1 cup broccoli, chopped
1 cup ham, chopped
1 cup milk
½ cup stock
2 tbsp butter, melted
Dash garlic powder
¼ tsp ground black pepper
Preheat oven to 425 degrees F. Combine the frozen hash browns, cheese, onion, ham, and broccoli in large bowl. Combine the milk, stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended then pour over the hash browns and mix well. Heat the remaining butter in a large, oven proof skillet over high heat. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45- 60 minutes or until the surface of the hash browns is dark brown.
If your skillet isn’t oven proof, you can spoon the potatoes into a glass 9×9 inch baking dish and microwave until they are hot and cheese has melted. Put into 425 degree oven and bake until surface is brown.