Hashbrown Casserole

We first had this on Christmas morning. It was made by John's sister Ann...thanks for the recipe, Ann! We have since made it for some special occasions-like Conference weekend or something like that. My kids eat it really well and it is the perfect recipe because it is simple but delicioso! One tip Ann gave was this:
If you have a deep casserole dish I do a casserole and a half to fill it.  But if your dish is not that deep, just a regular cake size pan, this original recipe is enough.
Ingredients:

24 oz hashbrown bag-thawed

1/2 cup melted butter

1 cup grated Swiss cheese

1 cup grated Cheddar cheese

1 cup diced pre-cooked ham

1/8 cup chopped green onion

3 beaten eggs

1 cup 1/2 and 1/2 cream

1/2 tsp salt

Directions:

Stir butter through the thawed hashbrowns and place in a 9 x 13 casserole dish.

Bake at 375 for 20 minutes. 

Mix together the second group of ingredients and place on top of cooked hashbrowns

and stir somewhat through. 

Whip together third group of ingredients and pour over entire casserole.  Bake at

375 for 35-40 minutes until knife in the center comes out clean.