Breakfast Egg Casserole -- Quad-Cities Online Recipe Book
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Main Dishes:

Breakfast Egg Casserole

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Ingredients

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully-cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Instructions

Place hash browns in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 55-60 minutes or until knife inserted near the center comes out clean. Yield: 6 servings.

Gail Elsbury
Moline



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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