Mushroom-Potato Bake

(2)
  2 reviews

1
(1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1
(2.8-oz.) can french fried onions
6
eggs
1
cup milk
2
tablespoons sliced green onions
1/2
teaspoon salt
1/4
teaspoon pepper
6
oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend

Directions

  1. 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish.
  2. 2 In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
  3. 3 Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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