Breakfast Casserole




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2 packages (16) refrigerated crescent rolls

1 cup shredded Swiss or mozzarella cheese (4 ounces)

½ cup chopped onion (1 medium)

¼ cup margarine or butter

⅓ cup all-purpose flour

¼ teaspoon dried thyme, crushed

¼ teaspoon pepper

1 cup chicken broth

¾ cup milk

2 cups chopped fully cooked ham

1½ cups loose-pack frozen hash brown potatoes with onions and peppers, thawed

5 Hard-Cooked Eggs, chopped (see page 227)

2 tablespoons milk

1 tablespoon sesame seed


1. For crust, separate one package of rolls into long rectangles. Press over the bottom and ½ inch up the sides of a 13×9x2-inch baking dish. Bake in a 375° oven for 8 to 12 minutes or till golden brown.

Sprinkle cheese atop baked crust.

2. Meanwhile, for filling, cook onion in margarine or butter till tender but not brown. Stir in flour, thyme, and pepper. Add broth and ¾ cup milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in ham, potatoes, and hard-cooked eggs; heat through. Pour filling over crust.

3. Separate remaining package of crescent rolls into 8 triangles. Cover filling with triangles; brush with 2 tablespoons milk and sprinkle with sesame seed. Bake at 375° for 20 to 25 minutes more or till crust is golden brown. Makes 10 servings.


You can make the filling for this brunch dish up to 2 days ahead and store it in the refrigerator.




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