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Breakfast Potato Casserole
| Ingredients | |||
| 6 | ounces | potoatoes, frozen hash brown one package | |
| 1/3 | cup | onion, chopped | |
| 1/4 | cup | green bell pepper, chopped | |
| 8 | slices | bacon, crisply cooked and crumbled | |
| 8 | ounces | whole kernel corn, canned (one can), drained | |
| 1/2 | cup | cheddar cheese, shredded | |
| 1 | cup | milk | |
| 5 | large | eggs, beaten | |
| 1/2 | teaspoon | salt | |
| 1 | dash | cayenne pepper, red pepper, ground | |
| 1 | dash | paprika | |
Directions: | |||
| *substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.) Heat oven to 350 degrees F. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, bacon, corn and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean. 6 SERVINGS; 350 CALORIES PER SERVING. | |||
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