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Cheesy Potato and Egg Cassarole |
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Serves: 6 Print this RecipeTo thaw vegetables easily, place peppers and corn in a colander and run under running tap water for 15 seconds, then drain well before continuing with recipe instructions. 1 (20-ounce) package frozen shredded hash brown potatoes, Southwestern seasoning 1 1/2 cups froaen green bell pepper, thawed 1 cup frozen corn kernels, thawed 4 ounces lean reduced-sodium ham, thinly sliced and chopped 1/2 cup egg substitute 1/3 cup evaporated fat-free milk 1/4 teaspoon cayenne pepper 1 cup shredded reduced-fat sharp cheddar cheese 1. Heat oven to 350°F. 2. Coat a 12-inch ovenproof skillet with cooking spray and add potatoes, peppers, corn and ham. Pour egg substitute and milk over all and sprinkle with cayenne. 3. Cover and bake 35 minutes or until knife inserted in center comes out clean. 4. Remove from oven, top with cheese, and let stand, uncovered, 3 minutes or until cheese melts. EXCHANGES Starch 2 Lean Meat 1 NUTRITION FACTS Calories 209(Calories from Fat 50) Total Fat 6 g Saturated Fat 3 g Cholesterol 23 mg Sodium 662 mg Total Carbohydrate 27 g Dietary Fiber 4 g Sugars 5 g Protein 14 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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