Hash Brown Casserole

Hash Brown Casserole

Categories: Breakfast, Casseroles, Eggs & Cheese, Pork & Ham, Vegetables

8 ounces lowfat cheddar cheese -- grated
6 large eggs -- well beaten
12 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon black pepper
30 ounces frozen shredded hash brown potatoes
1 medium onion -- chopped
1 small green pepper -- chopped
10 slices bacon -- cooked and chopped

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, green pepper, and bacon; mix well. Pour mixture into prepared baking dish.
Bake for 60 to 65 minutes or until set.

LOW IODINE DIRECTIONS:
For an 8x8 casserole: 8 ounces cooked LID-safe chicken sausage (try this recipe for Breakfast Sausage), 1/4 medium onion -- chopped, 1/4 medium green pepper -- chopped, 4 medium mushrooms -- chopped, 8 large egg whites -- well beaten, 1/2 cup chicken broth (no-salt or homemade), 1 teaspoon non-iodized salt, 1/2 teaspoon black pepper, 25 ounces frozen shredded hash brown potatoes. Follow cooking directions above.

Source: Carnation Evaporated Milk label
Ratings: 7 - Very Good

JEN'S NOTES: I had to cook this for about 75 minutes to get it done. Make sure it is cooked through before pulling it out of the oven.