Breakfast Casserole

This is another wonderful recipe from my friend Joan. It didn't have a title, so I'm just calling it breakfast casserole.

6 c. loose packed hashbrowns, thawed
2/3 c. butter, melted
8 oz. hot pepper cheese, shredded (like pepperjack)
12 oz. diced ham (2 cups)
8 oz. Swiss cheese, shredded
1/2 c. milk
4 eggs
1/2 tsp. seasoning salt

Press hashbrown s in bottom of pan. Drizzle with butter. Bake at 425 for 25 minutes.

Reduce heat to 350.

Toss together remaining ingredients. Spread over crust. Bake uncovered at 350 for 25-30 minutes.

Let stand 10 minutes.

**I made this recipe past the first step of baking. I refrigerated the rest and baked the second half the next morning and it worked fine.**