After making the Maple Glazed ham, I had so much left over I had to decide what to do with all that ham. Here is one of my creations. I've been obsessed with poutine lately (if you haven't noticed). This is my twist, making a poutine casserole. It's great for using extra ham and still getting the delicious flavor of a poutine.
12 oz package of Frozen hashbrowns/potatoes
Ham, cut into small pieces
1 package Cheese Curds
1 Cup Brown Gravy mix
3 Cups Coconut milk
Preheat oven to 400*.
Spread hashbrowns on the bottom of a sprayed cake pan (9x13). Cut left-over ham into small pieces and spread a layer of ham over the potatoes. Add cheese curds so they are nicely dispersed over the ham.
Mix eggs, add some minced onion and basil. Pour egg mixture over the layers.
Cover the pan with aluminum foil. Bake for 1 hour at 400*, or until a fork comes out clean.
Keep casserole covered once you pull it out of the oven until you have finished making the gravy.
Put gravy mix and coconut milk in a large measuring cup or small bowl. Stir out all the lumps. In a medium saucepan heat the gravy over medium-high heat. Stir constantly until gravy reaches desired thickness.
Cut casserole and serve with gravy.