Potato-Crusted Corn Casserole
Convenient frozen hash browns create a crunchy crust for this cheesy egg casserole that’s great for breakfast, lunch, or dinner. A little bit of cheese combines with the potatoes to help the crust hold together and brown more deeply. Not counting salt, pepper, and nonstick spray (which we consider freebies), this recipe only requires five ingredients, most of which many people keep on hand as fridge and freezer staples. Be sure to let the casserole stand for a few minutes before cutting into it so everything has a chance to settle.
Frozen shredded hash brown potatoes
1 pound(s), thawed
50% reduced fat sharp cheddar cheese
1¼ cup(s), shredded, divided
1 tsp(s), divided
½ tsp(s), divided
8 large, lightly beaten
Frozen corn kernels
2 cup(s), thawed (or canned)
½ cup(s), chopped
- Preheat oven to 425°F. Coat an 11 x 7-inch baking dish with cooking spray.
- Spread potatoes onto a double layer of paper towels; squeeze to extract as much moisture as possible. In a large bowl, combine potatoes, ½ cup cheese, ½ tsp salt, and ¼ tsp pepper. Press mixture into bottom and up sides of baking dish. Bake at 425°F until lightly browned, about 25 minutes. Remove from oven and reduce oven temperature to 375°F.
- In a large bowl, whisk together eggs, remaining ¾ cup cheese, remaining ½ tsp salt, and remaining ¼ tsp pepper. Stir in corn and scallions. Pour mixture into potato crust. Bake at 375°F until set, about 30 minutes. Let stand 5 minutes before serving.
- Serving size: 1 piece