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Low-cholesterol, Low-fat Hash Brown Casserole


  • 3 cartons (4 oz. each) cholesterol-free egg product
  • 1 can (12 oz.) evaporated milk
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 pkg. (30 oz.) frozen shredded hash browns
  • 2 c. shredded Cheddar cheese
  • Green bell pepper, chopped
  • 1 c. diced ham (optional)


  1. Preheat oven to 350 degrees.
  2. Combine egg substitutes, evaporated milk, salt and black pepper in large bowl.
  3. Add potatoes, cheese, bell pepper and ham; mix well.
  4. Pour mixture into baking dish.
  5. Bake 60-65 minutes at 350 degrees F.

Serves 12 persons




Sour Cream Spinach Casserole


  • 1 10 oz. package of chopped frozen spinach
  • 1 Tbsp. grated onion
  • 2 eggs
  • ½ cup sour cream
  • 1 cup grated parmesan cheese
  • 1 Tbsp. flour
  • 2 Tbsp. butter
  • Salt and Pepper to Taste  


  1. Preheat oven to 350 degrees.
  2. Cook spinach with a splash of water and the onion until thawed.
  3. Drain the spinach and onion mixture.
  4. Beat the eggs and mix with sour cream, parmesan cheese, butter, salt, pepper, flour.
  5. Add the egg mixture to the spinach and onions.
  6. Bake in a greased casserole dish at 350 degrees for 25-30 minutes or until center is set.

Makes 4 servings

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