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Potato Bacon Breakfast Casserole

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Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.



Estimated Times:
Preparation - 10 min | Cooking - 1 hrs | Yields - 6
Ingredients:

* 4 cups frozen shredded hash brown potatoes
* 1/2 cup finely chopped onion
* 8 ounces bacon or turkey bacon, cooked and crumbled
* 1 cup (4 oz.) shredded cheddar cheese
* 1 can (12 fl. oz.) * CARNATION Evaporated Milk
* 1 large egg, lightly beaten or 1/4 cup egg substitute
* 1 1/2 teaspoons seasoned salt



Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.



NOTES:
* May use NESTLÉ CARNATION Evaporated Lowfat 2% Milk instead.
For nutrition information about CARNATION Evaporated Milk,

-- Edited by Samzmom at 11:19, 2005-03-01

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Colette's Country Kitchen