This is something I made out of desperation one evening because I had forgotten to thaw anything out for dinner.Turned out really good. Hash Brown Casserole 1 package cook and serve hash brown potatoes.The kind you get in th case where the eggs are at the grocery store.I think they are partially pre-cooked. 2 cups ham cut into small cubes.I used the rest of a boneless Cure 81 ham left over from Christmas. Shredded monterrey jack cheese Spread half the package of hash browns into the bottom of a casserole dish that has been sprayed with non stick cooking spray.Spread half the ham cubes on top,sprinkle with cheese then repeat the layers with the remaining potatoes,ham and cheese.Bake for about 30 minutes in a 350 oven until the cheese is melted and bubbly. I think you could use most any other kind of meat in this as well.

Wow! Those links are fascinating! Who knew lol? I just assumed it was honey that had some kind of dairy product mixed in! Next time I'm in TJ's I'm going to have to pick some up and check it out! I've never seen it anywhere else. I was never a huge honey fan, but ever since I started eating that thick Greek yogurt with honey mixed in, I've become more of a fan. Lisa

No.....without milk your filling will be heavy and more like a squash casserole than a pumpkin pie. Here's my recipe: Pumpkin pie 1 14 oz can Libby's pumpkin 1 cup sugar....half brown half white 1 1/2 tsps cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp cloves 1 tsp vanilla extract 1 1/2 cups milk.....for dairy free....use soy milk Pour into a10 inch pie shell and bake at 425 for 10 minutes, without opening the door, turn oven down to 350 and continue baking another 40 minutes or until a knife inserted in the center comes out clean. If you use an oatmeal nut crust you will have a very difficult time serving from a molded tart pan....I vote for the ceramic pie plate. Linda C

I thought this was an intriguing question. It's not the soda. I think the extent of the brownness comes from all the brown things, as Dcarch said, but there's also the thing where tomato sauces go from a bright red to a dark one after simmering a long time as Carol and Donna said. I couldn't find anything easily online that said why, however. Some talked about the sugars in the tomato caramelizing, but those sounded like guesses rather than authoritative. I've read things about interactions with the pan, too, as Rob alluded to, but I've had barbecue sauce go brownish in enamel. A much redder brown, but I didn't have all the brown ingredients you do (W sauce, soy sauce, honey, smoke). From a painter's point of view, those ingredients cooked enough to really combine with the tomatoes add up to the nutty brown in the picture. Did you simmer longer than you did before?