1 bag Hashbrown potatoes (shredded or cubes)
1lb Cheese, shredded (your favorite or a combo of cheeses)
Cubed ham or cooked chicken
1 can cream soup (I use cream of chicken)
1 can evaporated milk (sometimes use just milk & omit soup)
onion powder
garlic powder
parsley flakes
Mix soup and milk, then season according to your taste with spices. Add cheese & combine well. Stir in potatoes & ham/chicken until everything is well coated & evenly distributed. Put in a greased casserole dish & bake @ 375 for 45 minutes to an hour. It's done when the edges start getting brown & crispy (my fave!) and the middle is hot & bubbly. Leftovers reheat well for breakfast or lunch.
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