Egg And Hashbrown Casserole

• 8 whole Toaster Hash Browns (Found In The Freezer Section By The Potatoes)
• 1-1/2 pound Cooked, Diced Meat (Ham, Bacon, Pork Sausage-Your Choice)
• 2 cups Vegetables (optional, Such As Spinach, Mushroom, Green Pepper)
• 2 cups Cheddar Cheese, Shredded, Divided
• 2-1/4 cups Milk
• 6 whole Eggs, Beaten
• 1 can (10.75 Oz. Can) Cream Of Celery Soup
• 1 teaspoon Yellow Mustard
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 8 drops Tabasco Sauce

1. Place frozen hash browns in the bottom of a 13x9 casserole dish. Cover with meat (or veggies) and 1 1/2 cup cheese. (I used ground pork sausage with fresh spinach, yum.)
2. Beat milk and eggs, add soup and spices. Pour over meat/cheese and top with remaining 1/2 cup cheese. Cover and refrigerate overnight (or make in the morning to be used for dinner). Bake covered for 1 hour at 325u0b0F, uncover and bake an additional 45-60 minutes.

toaster, ham, vegetables, cheddar cheese, milk, eggs, cream of celery soup, yellow mustard, salt, pepper, tabasco sauce

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/egg-and-hashbrown-casserole/ (may not work)