Hashbrown Casserole

3 cups frozen hashbrowns, thawed

4 strips crisp bacon, crumbled

8 oz pkg fresh mushrooms

1 cup chopped green pepper

5 large eggs

1 1/4 cups milk

1 cup fat free sour cream

4 green onions, chopped

1 tsp salt

4 oz shredded cheddar cheese

Combine hashbrowns, bacon, mushrooms and green peppers; pour into sprayed 9 x 13 pan. Mix together eggs, milk, sour cream, green onions and salt; pour over potato mixture. Bake at 375 for 20 minutes. Top with shredded cheese. Bake for 15-20 more minutes or until bubbly.

1/8=225 calories/10 g. fat/2 g. fiber