Ingredients
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3 tablespoons butter
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1 large onion, chopped
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1 large tomatoes, seeded and diced
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1/4 cup flour
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1 cup chicken broth (or beef broth)
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1 1/4 cups milk
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30 ounces frozen shredded hash browns, thawed
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2 cups cooked cubed ham
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1/4 teaspoon pepper
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1/2 teaspoon salt (or more, to taste)
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1 tablespoon parsley flakes
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1 1/2-2 cups shredded monterey jack and cheddar cheese blend (or just cheddar, or just monterey jack)
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1 large green bell pepper, diced
Instructions
- Preheat oven to 350°. Lightly grease/spray a 13x9-inch baking pan.
- In a large skillet over med-high heat, melt butter; add onion, green pepper, and tomato and sauté for 5-7 minutes.
- Add flour to skillet and stir briskly until flour is absorbed.
- Add broth, milk, hashbrowns, ham, pepper, salt, and parsley to skillet. Cook for about 5 minutes, stirring often.
- Stir in the cheese; stir to combine well.
- Pour into prepared baking dish.
- Bake, uncovered for about 30 minutes or until sides bubbly and top is slightly browning.