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Export 15 ingredients for grocery delivery
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!
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