Hash Brown Crust Vegetable Casserole

Ingredients

• 1 2/3 cups frozen hash browns, country style (about 12 ounces, thawed)
• 1/2 cup green pepper, finely chopped, divided
• 1/2 cup onion, finely chopped, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (12 ounces) evaporated milk, nonfat
• 3/4 cup egg whites from large eggs
• 1/2 cup reduced-fat sharp cheddar cheese, shredded
• 1/2 cup reduced-fat Monterey Jack cheese, shredded
• 1 cup fresh spinach, washed and chopped
• 1/2 cup fresh tomatoes, chopped

Method

1. 1 Preheat oven to 425°F. In a large bowl, combine hash browns, 1/4 cup green pepper, 1/4 cup onion, salt, and 1/4 teaspoon pepper.
2. 2 Spray an 8x8-inch baking dish with non-stick cooking spray. Press the potato mixture firmly into the bottom to form a crust.
3. 3 Bake the crust for 20-25 minutes until lightly browned around the edges.
4. 4 Reduce oven temperature to 350°F. In a separate bowl, stir together evaporated milk, egg whites, remaining 1/4 teaspoon pepper, cheeses, spinach, remaining 1/4 cup onion, and tomatoes.
5. 5 Pour the vegetable mixture over the potato crust. Bake uncovered for 40-45 minutes until the center is set.
6. 6 Cover and let stand for 10 minutes before cutting into 6 pieces. Serve hot.