I used unsweetened plain almond milk, and also lower fat cheese ~ so it's not as rich and unhealthy as similar recipes that use cans of cream soup. This is a thicker casserole, with more emphasis on the ham and potatoes (and not in a creamy cheese sauce).
CONFETTI CHEESE, HAM & POTATO CASSEROLE
1/2 bag (about 20 oz) frozen O’Brien potatoes, thawed
4 TB butter, melted……………………................ 4 eggs
1/2 to 1 tsp. Kosher salt………………...............1/2 tsp. black pepper
About 1-1/2 cups ham, chopped about the size of the pieces of potatoes
1-1/4 cups grated cheese (I like an orange/white blend) ~ reserve 1/4 cup to sprinkle on top
2 TB fresh parsley, chopped
1/2 cup milk (any kind ~ I used unsweetened plain almond milk)
If you have more ham, go ahead and add a little more ~ also I didn't really measure the potatoes, but "guessed" on what 1/2 the bag looked like.
Preheat oven to 350. Spray a 9” square pan with non-stick cooking spray.
In a large bowl, combine thawed potatoes, butter, parsley, ham and 1 cup cheese ~ stir until well blended and spread evenly in the prepared pan.
Whisk together the eggs, milk, salt and pepper. Then pour evenly over the ham mixture in the pan. Sprinkle the rest of the cheese on top.
Cut a piece of foil to cover the pan and spray the underside with non-stick spray (so the cheese doesn’t stick to it). Cover the baking pan and bake for about 45-60 minutes (thicker takes the longer time). Let it sit about 5 minutes before cutting and serving.
To Make Ahead
Mix casserole following instructions, but cover in plastic wrap (instead of foil) and put in refrigerator over-night. Remove 30 minutes before baking. Bake following instructions.
Serves 3-4 (or 2-3 teenage boys or men with big appetites)