Egg and Potato Casserole

Egg and Potato Casserole

Egg and Potato Casserole

This recipe, Egg and Potato Casserole, has Canadian bacon, hash browns, cheese, veggies and more, this hearty casserole s sure to please.


Egg and Potato Casserole Recipe


Egg and Potato Casserole

Nonstick cooking spray

2 cups loose-pack frozen diced hash browns with onions and peppers

1 cup loose-pack frozen cut broccoli or asparagus

1/3 cup finely chopped Canadian style bacon

1/3 cup evaporated fat-free milk

2 Tbsp. flour

2 cartons (8 oz.) refrigerated egg product, thawed

½ cup shredded reduced-fat cheddar cheese

½ tsp. dried basil, crushed

¼ tsp. pepper

1/8 tsp. salt


Preheat oven to 350 F.  Coat a 2-quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon.  Set aside.

In a medium bowl, gradually stir evaporated milk into flour.  Stir in egg product, half of the cheddar cheese, the basil, pepper and salt.  Pour egg product mixture over vegetables.

Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean.  Sprinkle with remaining cheddar cheese.  Let stand for 5 minutes before serving.         6 servings


(Recipe for Egg and Potato Casserole, Diabetic Connect, 2015)


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