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Potato And Egg Casserole | Potato And Egg Casserole Recipes | Potato And Egg Casserole Recipe

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Potato And Egg Casserole

1 box. (6 oz.) Betty Crocker dehydrated hash brown potatoes

5 eggs

1/2 c. cottage cheese

1 c. shredded Jack or Swiss cheese

1 green onion, sliced

1 tsp. salt

1/8 tsp. pepper

1/2 c. milk

4 drops Tobasco

6 slices bacon, diced


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Put hash browns in large bowl (over 1 quart hot tap water) let stand for 10 minutes and drain. Beat eggs lightly, stir in potatoes, cheeses, onion, milk and seasonings. Turn into buttered casserole. Scatter bacon on top. Then sprinkle all with paprika. Bake at 350 degrees for 40 minutes (or until top is lightly browned). Let set for 5 to 10 minutes, then cut into wedges.

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