Hash Brown 'n' Veggie Casserole

By mavannier

Ingredients

• 1 1/2 lb. peeled potatoes
• 5 eggs
• 2 T butter (melted)
• 1 1u/4 c. shredded Swiss cheese
• 1 1/2 cups milk (can use low fat)
• 2 tsp. Montreal chicken seasoning
• 2 tsp. Dijon mustard
• 1 1/2 c. cooked, chopped broccoli
• 1/4 c. minced scallions
• 3/4 c. roasted peppers

Preparation

Step 1

Heat oven to 425 degrees. Line the sides of spring-form pan with parchment paper and grease. Wrap outside of pan with foil and place on baking sheet. Mix potatoes, 1 egg and butter. press into bottom and up the sides of pan. Bake 30 minutes or until browned. Sprinkle with 1 c. of cheese. Bake 5 minutes. Let cool. Cover and chill overnight. In bowl mix milk, seasoning, mustard and remaining eggs. Add last 3 ingredients. Season with salt and pepper. Chill overnight. Heat oven to 350 degrees. Pour custard from bowl into crust. Sprinkle with remaining cheese. Bake 40 minutes or until set. Let sit 15 minutes. Remove from pan and slice to serve.