Ingredients
1 package (6 ounces) onion and garlic salad croutons2 cups shredded cheddar cheese1-1/2 cups cubed fully cooked ham4 large eggs2-3/4 cups whole milk, divided3/4 teaspoon ground mustard1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 package (26 ounces) frozen shredded hash brown potatoes, thawed1/2 teaspoon paprika1/4 teaspoon pepper
Preparation
Place croutons in a greased 3-qt. baking dish. Sprinkle with cheese and ham. In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper.
Cover and bake at 350° for 30 minutes. Uncover; bake 35-40 minutes longer or until a knife inserted in the center come out clean. Let stand for 10 minutes before serving.
