Egg and Hashbrown Casserole

We were so fortunate to have Richards's sister Marcy, her husband Paul and his parents come in town from Iowa for Meg's graduation.  I was preparing to make the usual sausage and egg dish for our guests, when Marcy offered to make her own different version that included hashbrowns in the recipe.  It sounded good so I stepped aside as she quickly whipped it together.  It was a hit with everyone.  Very delicious.  I especially like how simple it was to prepare the night before and ready to pop in the oven the next morning. 

Here's what you need:
1 package of Simply Potatoes shredded hashbrowns
1 package of cheddar cheese (2 cups)
1 can of Rotel with green chilies
1 cup of milk
9 eggs
1-2 cups diced ham

Directions:
In a large bowl beat eggs with milk.  Combine the remaining ingredients and transfer to a greased 9x13 casserole dish, cover and refrigerate overnight.  Bake for 50 minutes to an hour, or until set, at 350 degrees.