Ham and Cheese Brunch Bake - Breakfast Casserole

• 24-oz. package frozen hash brown potatoes
• 2 cups (475 ml) cooked ham, cubed
• 2 cups (475 ml) cheddar cheese, shredded and divided
• 1 small onion, chopped
• 16 oz (448 grm).low-fat sour cream
• 10 oz (280 grm). can condensed cheddar cheese soup, undiluted
• 10 oz (280 grm). can cream of potato soup, undiluted
• freshly ground black pepper to taste

1. Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half cup of the shredded cheddar cheese, and the chopped onion.
2. In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper.
3. Add the sour cream and soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined.
4. Pour the mixture into a lightly greased 3 quarts (2850 ml) oven-proof baking dish.
5. Top with more cheese, and bake in a pre-heated 350 degree (175 C.) oven for an hour.
6. Let stand a few minutes before serving.

potatoes, cheddar cheese, onion, grmlowfat, cheddar cheese soup, cream of potato soup, freshly ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/0008E6 (may not work)