Ingredients
6 cups diced frozen potatoes
1 tbsp extra virgin olive oil
1 1/2 cups reduced fat Colby & Monterrey blend cheese, shredded
1 1/2 cups cubed ham, fully cooked
1/2 cup diced green onions
2 12 oz. cans of evaporated milk
2 cups egg beaters, egg substitute
1 cup orange and red bell pepper, diced
1 tsp salt
1/2 tsp pepper
Instructions:
For CompleteSteps
Preheat oven to 350 degrees
Heat oil in a non-stick skillet over medium heat. Add potatoes and cook until lightly browned.
Spray an 11×13 dish with non-stick cooking spray.
Add cooked potatoes in a layer on the bottom of the casserole dish.
Next, layer ham, cheese, and green onion on top of potatoes.
In a large bowl, whisk together egg beaters, evaporated milk, salt, and pepper.
Pour egg mixture into the casserole dish.
Bake 50-55 minutes until casserole is cooked through.
Allow casserole to cool, then cut into 15 equal servings. Serve immediately. Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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