Cheesy Hash Brown Casserole

There are only a few things that can cause me to melt. One is a brown eyed man (George Clooney, take note) and another is a cheesy, creamy casserole.

Here’s a simple to put together, whole-meal casserole that would be perfect for a brunch buffet, a meal on a cool night or a fabulous pot-luck dish. I minimized the fat damage by using 98% fat free soups, 2% cheese, 1% milk and 96% fat free ham. Heck, you could even use egg substitute instead of eggs. Note: this might make more than your average 13 by 9 pan can handle, so you may want to have another, smaller baking dish standing by.

Ingredients (serves 8-10 easily):

1 can (10.5 ounces) cream of celery soup (low fat is great)

1 can (10.5 ounces) cream of mushroom soup (again, low fat is fine)

2 eggs, lightly beaten

1 soup can of milk

1 teaspoon garlic salt

1 (30 or 32 ounce) package shredded hash browns, thawed

1 (10 ounce) package frozen broccoli, thawed (optional, or you can change the veggie)

1 ½ cups shredded sharp cheddar cheese

1 cup diced ham

½ cup chopped green onions

½ cup sliced mushrooms

½ cup grated Parmesan cheese

Directions: Preheat oven to 350 degrees F. Spray a 13 by 9 baking dish with cooking spray and set aside.

In a large mixing bowl, combine the soups, eggs, milk and garlic salt. Stir in the hash browns, broccoli, cheddar cheese, ham, green onions and mushrooms. Pour into your prepared dish. Sprinkle the Parmesan over the top and cover with foil. Bake for 30 minutes. Remove the foil and continue baking for another 45 to 60 minutes or until the sides are bubbly and the top is starting to brown. Let cool and cut into squares.