Hearty Egg Casserole - cooking recipe

Ingredients

cooking spray
28 ounces frozen hash browns (southern style, about 6 cups)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
10 eggs, well beaten
1 cup reduced-fat sour cream
1 cup skim milk or 1 cup low-fat milk
2 tablespoons honey dijon mustard (optional)
1 teaspoon salt
1/4 teaspoon ground pepper
sliced red onion (optional)
parsley sprig (optional)
mixed greens (optional)

Preparation

Preheat oven to 350.
Evenly coat a 13x9\" (3 quart) glass baking dish with cooking spray.
Evenly spread potatoes in the baking dish.
Sprinkle with cheese.
In a large bowl, beat together eggs, sour cream, milk, mustard, salt, and pepper until thoroughly blended.
Pour over the potatoes.
Bake until puffed and browned and no visible liquid egg remains, about 45 minutes.
Garnish with onion and parsley.
Serve with mixed greens.