Bitsy's Kitchen
Honeymooner's Casseroles
1 1/2 Cups hashed brown potatoes, refrigerated or frozen
1/2 Cup Monterey jack cheese with jalapeno peppers, shredded
1/2 Cup green and red bell pepper, chopped
1/2 Cup shredded Swiss cheese
1/2 Cup onion
2 Eggs, beaten
1/2 Cup light cream, or half and half
Thaw potatoes, if frozen then press the potatoes between paper towels to remove excess moisture. Grease two 8 ounce casserole dishes. Arrange potatoes evenly in the bottoms of the dishes. Bake uncovered in a 400° F. oven for 20 minutes. Remove casseroles from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350° F.
Sauté onions and peppers. On top of the potatoes in the casseroles, layer Monterey Jack cheese, sautéed onions and peppers, and Swiss cheese.
In a small mixing bowl, combine the eggs and light cream or half-and-half. Pour egg mixture over potato and cheese mixture in casseroles. Bake uncovered in the 350° F. oven for about 25 minutes, or until the centers appear set. Let stand about 5 minutes before serving.
Makes 2 servings