Recipe - Breakfast Potato Casserole

1 pack (6 ounces) hash brown
Potato mix*
1/3 cup Chopped onion
One fourth cup Chopped green bell pepper
8 sl Bacon, crisply cooked and
Crumbled
1 cn (8 ounces) whole kernel corn
Drained
1 One half cup Shredded cheddar cheese
(6 ounces)
1 cup Milk
5 Eggs, beaten
One half teaspoon Salt
Dash of ground red pepper
Paprika

*substitute: 3 cup Frozen shredded hash brown Potatoes. (do not thaw.)

Heat oven to 350 degrees. Cover potatoes with water and drain as directed
on package except omit salt. Spread potatoes in ungreased rectangular
baking dish, 12 X 7One half 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.
Submitted By SANDY GAMBLE SCG@INDIRECT.COM On TUE, 14 NOV 1995 212216
~0700 (MST)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini