Breakfast Casserole

I think we originially got this recipe from www.allrecipes.com..My mom found it and made it probably 5 or 6 years ago. We all loved it! Since then its been a staple for Christmas morning, family weekends at the river, and anytime you want something yummy for company..they'll request it the next time they come to see you :)
The easiest thing to do is to make sure all your ingredients sit out for a while, then they'll be easier to mix. Especially the frozen hash browns. I like to mix it the night before, and put it in a standard Pyrex portables dish and then all you have to do in the morning is pop it in the oven. Spray the Pyrex with Pam first and it'll be a lot easier to clean.
Also, I've made it without ham for a certain Cuban friend of mine who hates pork, which I find so ironic since anytime a dish at a retaurant has Cuban in the title it is ALWAYS a pork dish (love you meggie!) It tastes great with or without the ham.

INGREDIENTS
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese.


Spread evenly into prepared dish.

Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately



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