Potato-crusted corn casserole
Frozen shredded hash brown potatoes
1 pound(s), thawed
50% reduced fat sharp cheddar cheese
1¼ cup(s), shredded, divided
1 tsp, divided
½ tsp, 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