South of the Border Hash Brown Bake

South of the Border Hash Brown Bake

South of the Border Hash Brown Bake

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Crisp bell peppers, black beans, Monterey Jack cheese, egg whites and hash browns create a fiesta of flavor in this easy, vegetarian casserole recipe. It has protein power to jump start your day.

Recipe Ingredients

2 cup (16 oz.)
Bob Evans® egg whites
1/2 cup
milk
1 pkg. (1 lb. 4 oz.)
Simply Potatoes® Shredded Hash Browns
15 oz. (1 can)
black beans, drained, rinsed
11 oz. (1 can)
corn nibblets, drained
1/2 cup
chopped red bell pepper
2 cup
Crystal Farms® Shredded Monterey Jack Cheese
3 Tbsp.
chopped fresh cilantro

Instructions

1
Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine Bob Evans 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.
2
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.

South of the Border Hash Brown Bake

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