Breakfast Casserole

The Record’s “Recipe of the Week”:
Breakfast Casserole by Sherie Thrasher

2 pkgs. refrigerated crescent rolls
1 cup (4 oz.) mozzarella cheese, shredded
1 medium onion, chopped
1/4 cup margarine
1/3 cup flour
1/4 tsp. black pepper
1 cup chicken broth
3/4 cup milk
2 cups cooked ham, chopped
1-1/2 cups frozen hash browns with onions & peppers, thawed
5 hard boiled eggs, chopped
2 T. milk
1 T. sesame seeds

For the crust: Separate one package of rolls into long rectangle. Press over the bottom and 1/2 inch up the sides of a 13x9 baking dish. Bake at 375° for 8-10 minutes, or until browned. Sprinkle the cheese on top of the baked crust.

For the filling: Cook the onion in the margarine until tender but not brown. Stir in the flour and black pepper. Add the broth and 3/4 cup of milk. Cook and stir over medium heat until thickened. Stir in the ham, potatoes, and eggs. Heat through. Pour this filling over the crust.

Separate the remaining crescent rolls into 8 triangles. Cover the filling with the triangles. Brush with 2 T. milk and sprinkle with the sesame seeds. Bake at 375° for 20-25 minutes.

Makes 10 servings. You can make the filing up to 2 days before and store it in the refrigerator.