snack saturday

Breakfast Casserole 

1 package (30 ounces) frozen cubed hash brown potatoes, thawed

1 pound bacon strips, cooked and crumbled

1 cup (4 ounces) shredded cheddar cheese, divided

1/4 to 1/2 teaspoon salt

8 eggs

2 cups milk

Paprika

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and

salt. Spoon into a greased 13-in. x 9-in. baking dish. In another

large bowl, beat eggs and milk until blended; pour over hash brown

mixture. Sprinkle with paprika.

Bake, uncovered, at 350° for 45-50 minutes or until a knife

inserted near the center comes out clean. Sprinkle with remaining

cheese. Yield: 8 servings.