Hashbrown Casserole
By Barb Holman at Lynn Street Manor
Ingredients:
2 C. (8 oz.) Shredded cheddar cheese6 Large Eggs, well beaten
1 Can Evaporated milk
1 tsp. Salt
½ tsp. Ground black pepper
1 package (30 oz.) Frozen shredded hashbrown potatoes
1 Medium Onion, chopped
1 Small Green bell pepper, chopped
10 Slices Bacon, cooked and chopped, or
1 C. Diced ham
Directions:
Preheat oven to 350̊ Grease a 13×9-inch baking dish. Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, bell pepper, and bacon/ham; mix well. Pour the mixture into the prepared baking dish. Bake for 60 to 65 minutes or until set.
