Veggie Hashbrown Casserole

By Taraespo

Ingredients

• 2 T. oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 8-10 mushrooms, sliced
• 2 red peppers, chopped
• 2 cups packed baby spinach, roughly chopped
• 20 oz shredded potatoes, thawed
• 10 eggs
• 1/3 c. half and half or whole milk
• 1/4 c. hot sauce
• salt and pepper
• 1 c. shredded cheese

Details

Servings 10

Preparation

Step 1

Preheat oven to 375
Saute onion and garlic in oil for several minutes, add mushrooms and peppers and sauce for several more. Add salt and pepper to taste. Add in baby spinach and allow to just wilt, remove from heat and set aside. Generously spray 9 x 13 pan and lay shredded potatoes in bottom of dish and press down. Add veggie mixture. In large bowl, whisk together egg, half and half, hot sauce and salt and pepper. Pour egg mixture over veggies and sprinkle with cheese. Add some more salt and pepper. Bake uncovered until cheese melts and top gets golden about 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing.