Recipe: Potatoe Strata (more)

Kathy, .... I am so fascinated with your project.
Here are a few potato/ham/egg recipes which my help with your project. I would enjoy a reply with your results!
Peggy, WA
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* Exported from MasterCook *
Mom's Potato Casserole
Recipe By : Mom
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Casseroles
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds hashed brown potatoes -- frozen
3/4 cup margarine, imitation -- melted, divided
1 teaspoon salt
1/2 teaspoon pepper
1 can cream
1 cup fat-free sour cream
1 cup cheddar cheese -- grated
2 cups corn flakes
paprika
Mix potatoes, 1/2 c margarine, salt, pepper, onions soup, sour cream and
cheese together. Spread into greased 9x13" pan. Mix 1/4 c margarine with
corn flakes, sprinkle over potatoes. Sprinkle with paprika. Bake 350 for 1
hour.

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Scrambled Egg Casserole

---------- Recipe via Meal-Master (tm) v8.02

Title: Scrambled Egg Casserole
Categories: Breakfast
Yield: 12 servings

1 c Cubed ham or Canadian
-bacon
1/4 c Chopped green onions
3 tb Melted butter
1 Dozen eggs, beaten
1 cn (4 oz) sliced mushrooms,
-drained
Cheese sauce (recipe below)
1/4 c Melted butter
2 1/4 c Soft bread crumbs
1/8 ts Paprika
--------------------------------CHEESE SAUCE--------------------------------
2 tb Butter
2 1/2 tb Flour
2 c Milk
1/2 ts Salt
1/8 ts Pepper
1 c American or cheddar cheese

Saute' ham and green onion in 3 Tbl. butter in a large skillet until onion
is tender. Add eggs and cook over medium-high heat, stirring to form large
soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon
egg mixture into a greased 13x9x2 inch baking dish. Combine 1/4 cup melted
butter and bread crumbs, mixing well; spread evenly over eggs. Sprinkle
with paprika. Cover and chill overnight. Uncover and bake at 350* for 30
minutes or until heated thoroughly. Yield: 12 to 15 servings.

CHEESE SAUCE: Melt butter in heavy saucepan over low heat; blend in flour,
cook for 1 minute. Gradually add milk; cook over medium heat, stirring
constantly, until thickened. Add salt, pepper, and cheese, stirring until
cheese melts and mixture is smooth. Yield: 2 1/2 cups.

Source: Southern Living Cookbook

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Casseroles, Potatoes
Morten's Overnight Hashed Brown Potatoe Casserole
Ingredients (8 servings)
2 lb Frozen hashed brown potatoes
1/4 lb Butter
1 pt Sour cream
1 cn Mushroom soup
8 oz Chedder cheese; shredded
1 Onion; grated
3/4 c Milk* (optional)
Instructions
Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be
used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan @
350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the
butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of
baking. Doubles well. Can be refrigerated overnight after mixing all together. TSPN00B-LISA CRAWLEY