If you're getting an early start on Thanksgiving morning, Candyce Clifft is sharing a family favorite recipe. This hash brown breakfast casserole is a delicious option for breakfast or brunch.

Ham-and-Hash Brown Breakfast Casserole

8 bacon slices

3/4 cup chopped sweet onion

1/3 cup butter

1 (30-ounce) package frozen country-style hash brown potatoes, thawed

1 (10 3/4-ounce) can cream of chicken soup

1 (16-ounce) container sour cream

2 cups (8 ounces) shredded Colby Jack cheese

1 (8-ounce) package diced ham

1 (4-ounce) jar diced pimiento, drained

2 tablespoons coarse-grained Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Cook Time: 1 Hour, 10 Minutes

Prep Time: 15 Minutes

Other: 10 Minutes

Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.

Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.

Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish.

Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.

Notes:

Make breakfast a breeze by preparing this casserole the day before. Simply spoon potato mixture into a dish, cover, and chill overnight. Next morning, place casserole directly into the oven, and add 15 minutes to the initial bake time.

Christmas With Southern Living 2006, Oxmoor House 2006