HEAVENLY HASH for that rainy Sunday morning brunch or Christmas Brunch

HEAVENLY HASH
2 pounds OreIda frozen diced hash brown potatoes
1 can cream of celery soup
2 + cups diced ham
1 cup sour cream
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
1 bunch green onions, finely diced
2 1/2 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
1 cup crushed potato chips

• Preheat 350 degrees.
• Spray large flat baking dish with non-stick cooking spray.
• Whisk together soup, sour cream and seasonings until smooth.
• Fold in the ham and green onions.
• Fold in 2 cups of the cheese.
• Fold in hash browns.
• Spread into prepared baking dish.*
• Bake until top is slightly golden , about 1 hour.
• Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

COOK'S NOTES:
Great for brunches and large groups.
*We like a firmer casserole so I use a flatter baking dish to spread out the mixture.