South of the Border Hash Brown Bake
South of the Border Hash Brown Bake works for breakfast or dinner. Black beans, corn, and a red bell pepper add flavor and color to this hash brown casserole recipe. It's easy to prepare and will please all who taste it.
Notes
For more meatless meals like this one, check out our collection of 14 Vegetarian Casserole Recipes.
Serves12
Preparation Time15 min
Cooking Time50 min
Ingredients
- 2 cups egg whites
- 1/2 cup milk
- 1 package Simply Potatoes Shredded Hash Browns
- 1 (15-ounce) can black beans, drained, rinsed
- 1 (11-ounce) can corn niblets, drained
- 1/2 cup red bell pepper, chopped
- 2 cups Monterey Jack cheese, shredded
- 3 tablespoons fresh cilantro, chopped
Instructions
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Heat oven to 350 degrees F. Spray 9 x 13 inch glass baking dish with nonstick cooking spray. In large bowl combine egg whites and milk; mix well. Add hash browns, black beans, corn, red pepper, and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.
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Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.
