Breakfast Potato Bacon Casserole

By á-8655

Ingredients

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 ounces bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
• 1 large egg, lightly beaten or 1/4 cup egg substitute
• 1 1/2 teaspoons seasoned salt

Details

Servings 6

Preparation

Step 1

PREHEAToven to 350° F. Grease 8-inch-square baking dish.

LAYER1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKEfor 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

So, the first tailgate breakfast was a pretty huge success. I wish I had made more because everyone wanted seconds. The only thing I would do differently is bake it longer. My oven seems to always take longer than required. Every recipe I read says ovens vary and adjust time accordingly.

Question: Is there a trick to learn how much longer your particular oven takes? How can I know the variance is the same for anything I bake?

If you have the answer, please post it in the comments below! In the meantime I’ll just enjoy another beer-mosa and bake just a little bit longer.