This casserole is easy and delicious!

Brunch Casserole (Aunt Susan’s recipe)

2 lbs. hash brown potatoes
1 stick butter (1/4 lb.)
1/2 cup onion, diced
2 cups ham (diced) or any meat
2 cups cheese, diced (or shredded)
12 eggs
1 cup milk

Melt butter in 9 x 13 pan. Cover with 3/4 of hash browns. Spread mixture or layer onion, ham, & cheese over hash browns. Top with remaining forth of hash browns. Beat eggs and milk together and pour over all. Let stand in refrigerator overnight. Bake at 350 for 1 hour. Serves 8 to 10.

My Notes, Variations, and Experiments:

Super-Quick Breakfast: After making the casserole, cut into individual portions & freeze. In the mornings, just take out the number of portions you need from the freezer, then defrost & reheat in microwave (for 1 piece, defrost about 3 minutes, then heat 1 minute). You could wrap it in a paper towel & send with hubby for breakfast on the road. This recipe is, of course, better fresh, but it freezes well enough.

Sausage is also great in this recipe. I tried ground beef but it is not as tasty. I do not recommend substituting butter-flavored spray for the butter; I tried it & it’s not nearly as good. I often add some black pepper & other seasonings, either on top or in the milk.

The Better Homes & Gardens Cookbook has a similar recipe called “Farmer’s Casserole,” but it’s not as good as this one (probably because it contains no butter).