Ingredients
8 frozen hash brown potato patties
1 pkg (8oz) thinly sliced ham, chopped
1-1/4 C shredded RF cheddar cheese, divided
2 C skim milk
1 can (10.75 oz) LF condensed cream of mushroom soup
Egg substitute = 4 eggs
1 tsp ground mustard
1/4 tsp pepper
This needs to be made the night before so it can sit in the fridge.
Place potato patties in a 13 X 9 X 2" baking dish coated with nonstick cooking spray. Top with ham and 1 cup cheese. Combine milk, soup, egg substitute, mustard and pepper; pour over cheese. Cover and refrigerate overnight.
Remove from the fridge 30 min before baking. Bake 350 for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 min longer or until a knife inserted near the center comes out clean. Let stand 10 min before serving.
