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South of the Border Hash Brown Bake

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“Crisp bell peppers, black beans and Monterey Jack cheese add delicious flavor to this easy casserole.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 cups AllWhites® egg whites
  • 12 cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • 12 cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Directions

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

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