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Categories:
browns Cheddar cheese lean ham liquid egg substitute milk dry mustard freshly ground pepper cream of mushroom soup
Viewed: 58 - Published at: 9 years agoIngredients
- 8 squares frozen hash browns
- 2 cup shredded low fat cheddar cheese (divided use)
- 8 oz. lean ham, sliced into short thin strips
- 1 cup liquid egg substitute
- 2 3/4 cup 1% milk (divided use)
- 3/4 tsp. dry mustard
- 1/4 tsp. freshly ground pepper
- 1 (10 3/4 oz.) can low fat cream of mushroom soup
Method
- The night before serving, place hash browns on the bottom of a 9 x 13 baking dish that has been sprayed with nonstick vegetable coating.
- Top hash browns with 1 cup of cheese and the strips of ham.
- Beat together egg substitute, 2 1/4 cup of milk, mustard and pepper in a bowl.
- Pour over ham.
- Cover with foil and refrigerate until morning.
