2 cups hash brown potatoes

3/4 cup jack cheese, shredded

1/4 cup green onions, chopped

dash salt and pepper

4 eggs

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.

8  Servings