FARMER’S CASSEROLE
You’ll Need:
6 cups of diced potatoes.
1 tbsp of extra virgin olive oil.
1 ½ cups of reduced fat shredded colby or monterey blend cheese.
2 sliced green onions.
24 oz (2 cans) of fat-free evaporated milk.
2 cups of egg beaters egg substitute.
¼ tsp of salt.
¼ tsp of black pepper.
How to make :
In a non-stick skillet, heat the oil over medium heat and cook the potatoes until lightly brown.
Place the potatoes in the casserole. Top with cheese and green onions.
Mix together the egg beaters, evaporated milk, salt and pepper in a large bowl until well combined. Then pour over the potato mixture.
In a preheated oven to 375°, bake for 45 to 55 minutes.
Let set before cutting to 15 equal portions.
Serve warm.
