My Studio

About to make big changes in the studio. I can hardly wait. It will take a lot of work to get it as I want it, but it will be well worth it in the end. I just plain need more room!
fondly, Nancy

Breakfast Potato Casserole

 

 

Ingredients
6	ounces	potoatoes, frozen hash brown one package
1/3	cup	onion, chopped
1/4	cup	green bell pepper, chopped
8	ounces	whole kernel corn, canned (one can), drained
1/2	cup	cheddar cheese, shredded
1	cup	milk
5	large	eggs, beaten
1/2	teaspoon	salt
1	dash	cayenne pepper, red pepper, ground
1	dash	paprika
Directions:
*substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.) Heat oven to 350 degrees F. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, corn and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean.

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