Ingredients
2
tablespoons butter
1 1/2
cups frozen hash-brown potatoes
1 1/2
cups sliced fresh mushrooms
1/2
cup sliced green onions
1
(9-oz.) pkg. frozen asparagus cuts, thawed
1/4
cup julienne-cut roasted red bell peppers (from 1 (7.25-oz. jar)
6
eggs
1/2
cup half-and-half
1/2
teaspoon lemon juice
1/4
teaspoon salt
1/4
teaspoon dried marjoram leaves
2
tablespoons butter, melted
1
cup soft whole wheat bread crumbs
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish.
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add potatoes, mushrooms and onions; cook 5 to 8 minutes or until tender, stirring occasionally. Stir in asparagus and roasted peppers. Spoon into greased baking dish.
In medium bowl, combine eggs, half-and-half, lemon juice, salt and marjoram; beat well. Pour over vegetables in dish. Cover with foil. Bake at 350°F. for 1 hour.
In small bowl, combine all topping ingredients; mix well. Uncover baking dish; sprinkle with crumb mixture. Bake uncovered for an additional 10 to 15 minutes or until casserole is set and top is golden brown.
