Hint: Layer ingredients in a baking dish the night before, then cover and refrigerate. In the morning pop the casserole into the oven about an hour before serving.Makes 6 servings
2 ½ cups frozen shredded hash brown potatoes, or Tater Tots
¾ cups shredded Monterey Jack with (optional) jalapeno peppers
1 pkg. Knorr’s Leek Soup mix
1 cup chopped fully cooked ham or Canadian bacon (optional)
¼ cup sliced green onion
4 beaten eggs or 1 cup egg substitute
1 – 12 oz. can evaporated milk (or 1 ½ cup evaporated skim milk)
¼ tsp. pepper
1/8 tsp. salt
½ lb. asparagus, washed and cut into 1” pieces
4 to 5 tomatoes, coarsely chopped
Spray a 2-quart square baking dish with Pam. Arrange potatoes evenly in the bottom of the dish. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix. Pour over mixture in baking dish. Sprinkle with Crazy Jane’s salt and/or Mrs. Dash.
Cover with foil or plastic wrap and Refrigerate overnight. Next morning bake uncovered at 350 for ½ hour. Remove from oven, add asparagus and tomatoes.
Bake for another ½ hour until golden brown.
Let stand 5 minutes before serving.