One 32 oz. bag frozen Southern style hash brown potatoes, browned and cooled
1 cup each, red pepper, green pepper, sweet onion-chopped
8 oz. sliced mushrooms
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 extra-large eggs
1 cup milk
1 can cream of mushroom soup
½ tsp. dry mustard
½ tsp. seasoning salt
pepper to taste
2 cups cheddar cheese, shredded
Heat a Tblsp. of olive oil and sauté veggies, first onions and peppers, add the mushrooms. Don’t over cook, the vegetables will bake in the casserole.
Spray a 11 x 14-inch baking dish with non-stick cooking spray. Spread potatoes on baking dish. Layer veggie mixture over the potatoes.
Blend eggs, soup, milk and seasonings.
Pour over vegetables. Sprinkle cheese over all.
Bake in 350 degree oven for 1 hour.
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