Ingredients
10
10 servings
- •2 eggs, beaten
- •½ cup BREAKSTONE'S or KNUDSEN Sour Cream
- •½ cup whole milk
- •½ teaspoon onion powder
- •½ teaspoon chipotle chile pepper powder
- •4 ½ cups ORE-IDA® Shredded Hash Brown Potatoes, thawed
- •1 (14.75 ounce) can whole kernel corn, drained
- •1 (14.75 ounce) can cream-style corn
- •1 cup KRAFT Shredded Sharp Cheddar Cheese
- •½ cup chopped red bell peppers
Instructions
- Heat oven to 375 degrees F.
- Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
- Spoon into 13x9-inch pan sprayed with cooking spray.
- Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.
Nutritional Facts
Per 10 servings
- Calories: 243
- Carbohydrate: 37g
- Fat: 8g
- Fiber: 4g
- Protein: 9g
- Sugar: 4g
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