Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
10
Moderate
Nutrition per serving
Calories310.7 kcal (16%)
Total Fat20 g (29%)
Carbs18.5 g (7%)
Sugars2.4 g (3%)
Protein15.5 g (31%)
Sodium836.5 mg (42%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
30 servings
Instructions
Step 1
Preheat oven to 350* F. -- Convection oven to 300* F.
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.
Step 3
CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to dice ham.
Step 4
1. In large mixing bowl, combine condensed cream of chicken soup, (undiluted), first listing of melted margarine, sour cream, shredded cheese and diced onion.
Step 5
2. Stir in diced ham and hash browns.
Step 6
3. Spray steam table pan with non-stick coating.
Step 7
4. Spread potatoe/ham mixture into pan.
Step 8
5. Combine second listing of margarine and cornflakes until crumbly to make topping.
Step 9
6. Sprinkle topping over top of ham mixture.
Step 10
7. Bake, uncovered for 1 hour or until potatoes are tender.
Step 11
CCP: Maintain 135*F or above.
Step 12
Serve using a #6 dipper.
Step 13
CCP—Cool—Product must reach 70*F or less within 2 hours and 41*F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date.
Step 14
CCP--Reheat (one time only) to >165* F. for 15 seconds within 2 hrs
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