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Madison Area Gluten Intolerance Chapter

Hashbrown Casserole

2 cups (8 ounces) shredded cheddar cheese
6 large eggs or egg substitute
1 12-ounce can evaporated milk (fat free)
1 teaspoon salt
1/2 teaspoon pepper
3 to 4 cups shredded potatoes (1-pound 4-ounce package Simply Potatoes)
1 medium onion chopped
1 small green bell pepper chopped
1 small red or orange bell pepper chopped (optional)
1/3 pound bacon (optional)

If using bacon: Cook and drain bacon leaving 2 to 4 slices whole and dice the rest.

Combine first three ingredients in a large bowl. Stir in remaining ingredients. Smooth mixture into greased 13-inch by 9-inch baking pan. Bake in 350 degree oven for 45 to 60 minutes until set. Lay bacon strips on for last 5 to 10 minutes.