Description

This is the perfect dish to make with all of that leftover ham. Serve it for any meal, breakfast, lunch or dinner.

Ingredients

• 1/2 lb. bacon (turkey bacon can be used)
• olive oil, if needed
• 2 small red bell peppers, finely diced
• 8 green onions, thinly sliced
• 30 oz. package frozen country style hash brown potatoes, thawed
• 16 oz. sour cream
• 10 3/4 oz. cream of celery soup
• 1/2 c. butter, melted
• 3 c. shredded sharp Cheddar cheese
• 1/2 lb. smoked ham, cubed
• 1/2 c. grated Parmesan cheese
• 2 T. Dijon mustard
• 1 t. onion powder
• 1 t. garlic powder
• 1/2 t. seasoned salt
• 1/2 t. freshly ground black pepper

Steps

1. If baking immediately, preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
2. In a skillet, cook the bacon until crisp, then remove to paper towels to drain. Reserve 2 T. of bacon drippings in the pan. Cook the red bell pepper until it begins to soften, then add the green onion. Season with salt and black pepper. Add olive oil to the pan, if needed. Cook for 1 minute, then remove from the heat.
3. In a large mixing bowl, mix the cooked onion and bell peppers with the remaining ingredients, reserving a few bacon crumbles, green onion and 1 cup shredded Cheddar cheese for the top. Spread evenly into the baking dish.