Recipe Background
The Snooze Casserole blends hearty hashbrowns, savory ham, and creamy eggs into a comforting dish with a nostalgic touch.
There’s something wonderfully cozy about a casserole that greets you with a waft of melted cheese and savory ham. The Snooze Casserole is a classic comfort dish that combines silky eggs with hearty hashbrowns, creating a satisfying union of flavors and textures. The diced onion and red bell pepper add a touch of sweetness that balances the richness of the heavy cream. This dish is perfect for sharing, whether at a weekend brunch or an evening potluck.
As the casserole bakes, expect the kitchen to fill with the inviting aroma of browning cheddar and roasting vegetables. Keeping a watchful eye as the edges turn a warm golden hue will ensure the dish develops a delightful crust. Eggs baked to just the right consistency yield a creamy, almost custard-like texture—a small reward for a little patience. Each bite offers a comforting blend of soft, savory flavors punctuated by the gentle crunch of chives.
This gathering-friendly dish not only satisfies appetites but also fosters connection, inviting friends and family to come together. It may look unassuming, yet it’s packed with nostalgic charm. Stirring those veggies gently with the hashbrowns helps to evenly distribute the flavors, making every serving equally delicious. When you place this casserole on the table, it’s less about the fanfare and more about the warmth of sharing a timeless meal.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 1 red bell pepper seeded and finely diced
- salt to taste
- pepper to taste
- 12 ounces ham diced
- 20 ounces fresh or frozen hashbrowns
- 12 eggs
- 1/2 cup heavy cream
- 1 cup milk
- 2 cups cheddar cheese shredded
- 2 tablespoons chives sliced
Directions
- Preheat the oven to 375 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- Heat the olive oil in a large pan over medium-high heat.
- Add the onions, the bell peppers, the salt, and the black pepper and cook, stirring occasionally, until the vegetables are softened, about 3-5 minutes.
- Place the cooked vegetables, the ham, and the hashbrowns in the prepared baking dish, stirring to combine.
- In a medium bowl, whisk the eggs until thoroughly blended.
- Add the cream, the milk, the salt, and the pepper and whisk until smooth.
- Stir the cheese into the egg mixture.
- Pour the egg mixture over the ham and the vegetables in the pan.
- Bake until golden brown and cooked through, about 45 minutes.
- Sprinkle with the chives and serve.
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