Easy Hashbrown Casserole



1 package of shredded hash browns, frozen 
1/2 C unsalted sweet cream butter, melted
1 1/2 C Shredded Monterey Jack Cheese
1 1/2 C Shredded Sharp Cheddar Cheese
1/2 white onion, chopped
2 C Chopped ham 
8 large eggs
1 1/3 C evaporated milk 
1 tsp kosher salt 
1 tsp garlic salt 
1 tsp ground black pepper 
1/2 tsp ground mustard powder
1/2 tsp onion powder
Green onions to garnish


Preheat oven to 400 degrees and spray a 9×13 baking dish with pam spray

Pour the entire bag of the hash browns into the baking dish

Melt the butter in a microwave safe bowl and pour evenly over the hash browns

Sprinkle kosher salt and ground black pepper over the hash browns and gently toss together

Place into the oven for 30 minutes or until the tops are starting to brown slightly

Remove from oven and turn the heat to 350 degrees

Sprinkle evenly the Monterey Jack Cheese, Sharp Cheddar Cheese, Chopped onion and chopped ham

Using a large mixing bowl, whisk together the eggs, evaporated milk, garlic salt, ground mustard, and onion powder until combined

Evenly pour the egg mixture over the hash browns

Bake in the oven for 45 minutes

Check to see if the center is set and not jiggly

If center still jiggles, cover with foil and place back into the oven for 5 more minutes

Allow to cool slightly before serving

Garnish with chopped green onions and enjoy!