Cheesy Veggie and Hashbrown Casserole
Servings: 4 Servings
Ingredients
- 4 cups Shredded Hashbrowns
- 3 tbsp Vegetable Oil
- 1 cup Shredded Cheddar Cheese
- 1 cup Milk We use 2%!
- 2 Eggs We use large eggs!
- 1/2 White Onion
- 1 Tomato small-medium, we use a Roma tomato!
- 1/2 Bell Pepper
- 1 tsp Lawry Salt
- 3/4 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- As desired Dried Parsley
Instructions
- Preheat the oven to 425 F.
- In a 9x9 pan, combine the frozen hashbrowns and the vegetable oil.
- Cook at 425 F for 20 minutes.
- Dice the onion, bell pepper, and tomato.
- In a bowl, mix together the milk, eggs, cheese, and seasonings (minus the parsley!).
- Add in the diced vegetables and mix to combine.
- Once the hashbrowns are out of the oven, top with the egg and vegetable mixture.
- Return to the oven and bake uncovered for 35 minutes.
- Top with dried parsley.
- Enjoy!