Step 1

Pre-heat oven to 350 and grease a 9" x 13" up to a 11" x 15" baking dish.I used a 10 x 12 dish. The original recipe calls for an 11 x 15 dish. You can also use a standard 9 x 13 dish and increase bake time a little since it will be thicker. See below for bake times.

Step 2

In a skillet with oil/butter, saute garlic, onions, bell peppers and mushrooms for about 5-7 minutes or until onions appear slightly translucent. Set aside.

Step 3

In a large bowl, mix together potatoes, ham and 1 cup of each of the cheeses and spread half of mixture into prepared baking dish.

Step 4

Top the hashbrown layer with sauted veggies and chopped up broccoli.

Step 5

Spread remaining hashbrown mixture evenly over the veggies.

Step 6

In the same mixing bowl, whisk together milk and sour cream until well-blended. Add in eggs, garlic powder, salt and pepper, mixing well.

Step 7

Pour the egg mixture evenly over the casserole.

Step 8

Top with remaining cheese (1 cup total) and sprinkle with parsley.

Step 9

Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 30-35 minutes or until edges are browned and the casserole is set and doesn't appear to be runny. If using a 9x13 baking dish, bake for another 10 minutes or so, keeping a close eye.

Step 10

Remove from oven and let cool for about 10 minutes to set before serving.

Step 11

Enjoy hot or at room temperature!