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South Of The Border Hash Brown Bake

photo of prepared South Of The Border Hash Brown Bake recipe

Prep Time: 15

Cook Time: -14

Crisp bell peppers, black beans and Monterey Jack cheese add delicious flavor to this easy casserole.

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  • 2 cups (16 ounces) Bob Evans® Egg Whites
  • 1/2 cup milk
  • 1 package (1 pound 4 ounces) Simply Potatoes® Shredded Hash Browns*
  • 15 ounces (1 can) black beans, drained, rinsed
  • 11 ounces (1 can) corn niblets, drained
  • 1/2 cup chopped red bell pepper
  • 2 cups (8 ounces) Crystal Farms® Monterey Jack Cheese, shredded


  1. Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine Bob Evans® Egg Whites and milk; mix well. Add hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.
  2. Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.

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