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Full Online Book HomeLearning KitchenVegetables - Potato Casserole - Florentine Brunch Torta
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Vegetables - Potato Casserole -  Florentine Brunch Torta Post by :knopka Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1994

Click below to download : Vegetables - Potato Casserole - Florentine Brunch Torta (Format : PDF)

Vegetables - Potato Casserole - Florentine Brunch Torta

1 (20 oz) Pkg. Refrigerated Seasoned Shredded Potato Hash Browns (Bob Evans)
1 T. Olive Oil
1 (10 oz.) Pkg. Frozen Spinach, thawed, squeezed dry
4 oz. Fontina Cheese, cut into 1/2-inch cubes
1/4 lb. Lean Capacolla Ham, thinly sliced
8 Eggs
1/2 C. Buttermilk
1 C. Biscuit Mix (Bisquick)
1 T. Purchased Prepared Pesto
1/4 t. Salt (optional)
Dash of Ground Black Pepper
1 1/2 C. Asiago Cheese, shredded (6 oz.)

Heat oven to 350º F. Spray a 9 x 13-inch pan with non-stick spray.

In a large mixing bowl, mix together hash browns and olive oil. Pat mixture into prepared 9 x 13 pan. Bake in 350º oven for 30 minutes or until slightly browned around edges.

Meanwhile, in a medium bowl, mix together spinach and Fontina cheese cubes and set aside.

In a large bowl, whisk eggs until slightly beaten. Add buttermilk. Stir in biscuit mix, pesto, salt and pepper. Mix in shredded Asiago cheese. Sprinkle spinach-cheese mixture over top of baked hash browns. Place slices of capacolla ham over spinach. Spread egg mixture over ham. Return to oven for additional 25-30 minutes or until set and slightly browned around the edges. Cut into squares. Makes 8 servings.

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Vegetables - Hash Brown Casserole Vegetables - Hash Brown Casserole

Vegetables - Hash Brown Casserole
3 pounds of hash brown shredded potatoes (frozen) 24 ounces of light sour cream 2 (10-3/4 ounce) cans of Cream of Chicken Soup 2 pounds of shredded Mild Cheddar Cheese 1/2 cup or more of diced onions (optional) Diced red and green peppers (optional) Mix shredded potatotoes, sour cream, cream of chicken soup, shredded Cheddar Cheese, diced onions, diced peppers and cook slowly at 200 degrees for 1-1/2 hours. If using unthawed, shredded hash browns, just cut the cooking time down.

Vegetables - Fireman's Potatoes Vegetables - Fireman's Potatoes

Vegetables - Fireman's Potatoes
Fireman's Potatoes1 bag (2 lb.) Tater Tots 1 (10 3/4 oz.) can cream of mushroom soup 1 small jar mushrooms 1 cup sour cream 1 medium chopped onion 1/2 cup butter, melted salt and pepper to taste 1 cup Cheddar cheese, shredded Preheat oven to 350 degrees F.Combine all ingredients except Tater Tots. Place Tater Tots in greased baking dish. Cover with soup mixture. Bake at 350 degrees F. until golden brown, about 35-45 minutes.