Hashbrown Casserole

    Serves 4

    ½ bag- frozen 24 oz. Ore Ida O’Brienâ Potatoes (hashbrowns with onions & peppers)
    ½ cup Kraftâ 2% Milk Cheddar cheese
    1 whole egg
    5 egg whites
    2 Tbsp. skim milk
    2 Tbsp. dijon mustard
    ¼ tsp. thyme
    ground pepper to taste

    Preheat oven to 375°. Spray 8 x 8 baking dish with nonstick cooking spray. Place frozen potatoes in the bottom of baking dish. Sprinkle cheese over potatoes. Whip whole egg, egg whites, skim milk, dijon mustard, thyme, pepper and pour over potatoes evenly. Bake uncovered for 40 minutes. This casserole goes great with fresh fruit and toast.