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Mix It Up With Jenny - Easy Easter Brunch Favorite

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Potato Bacon Casserole

(Family Features) - There's a hint of green in the yard. Those spring bulbs I planted last fall are starting to show their colorful presence. And I'm ready to shake off winter and welcome spring. An Easter brunch is the perfect occasion to let fresh air into the house and breathe deeply!

The star of my spring brunch is a savory, cheesy potato dish that is studded with onion and bacon. My version of this always-favorite casserole uses frozen hash brown potatoes for convenience. This recipe serves six, and it always disappears - so you might want to make an extra one for backup. After all, fresh spring air stimulates appetites!

Make your Easter brunch a family affair by getting the kids involved in making invitations, setting the table and making Easter basket gifts for each guest.

  • Having a crowd? This casserole is perfect as part of a buffet.

  • Round out the menu with a coffee cake or sweet rolls and a fruit salad.

  • If weather allows, arrange seating on the porch, patio or deck.

  • Have the kids tuck a package of flower seeds into each Easter basket for a touch of spring.

  • Make copies of this recipe for Potato Bacon Casserole - your guests will ask for it!

For creating tempting brunch dishes, whether savory or sweet, visit www.VeryBestBaking.com for springtime inspiration.

Jenny Harper is Consumer Test Kitchen Project Manager for the NestlĂ© Test Kitchens and VeryBestBaking.com.

Potato Bacon Casserole

  • 4 cups frozen shredded hash brown potatoes
  • 1/2 cup finely chopped onion
  • 8 ounces bacon or turkey bacon, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk or Nestlé Carnation Evaporated Lowfat 2% Milk
  • 1 large egg, lightly beaten or 1/4 cup egg substitute
  • 1 1/2 teaspoons seasoned salt
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    1. PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
    2. LAYER half the potatoes, half the onion, half the bacon and half the cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
    3. BAKE 55 to 60 minutes. Uncover; bake an additional 5 minutes. Let stand 10 to 15 minutes before serving.
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Calories: 480g     Total Fat: 27g
Cholesterol: 105mg     Protein: 24g
Carbohydrates: 28g     Sodium: 1670mg

Makes 6 servings

SOURCE: Nestlé USA, Inc.

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