2 cups hash brown potatoes
3/4 cup jack cheese, shredded
1/4 cup green onions, chopped
dash salt and pepper
1 (12 oz.) can evaporated low fat milk
Mix first 4 ingredients in large bowl. Pour into prepared 8×8 casserole. Mix eggs and milk, pour over potatoes. Refrigerate at least 8 hrs. Preheat oven to 350º F. Let casserole come to room temperature – about 30 minutes. Bake for 55-60 minutes. When knife inserted comes out clean, it’s done.