|
|
|
|
| Category |
|
Breakfast - Brunch
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
4 cups frozen shredded hashbrown potatoes
|
| |
1/2 cup finely chopped onion
|
| |
8 oz bacon or turkey bacon, cooked and crumbled
|
| |
1 cup (4 oz) shredded cheddar cheese
|
| |
1 can (12 oz) Nestle Carnation Evaporated milk
|
| |
1 large egg, lightly beaten or 1/4 cup egg substitute
|
| |
1-1/2 tsp seasoned salt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
|
|
|
|
Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers.
|
|
|
|
Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
|
|
|
|
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
|
|
|
|
Originally Submitted
4/14/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Potato Bacon Casserole recipe to your own private DesktopCookbook.
|
