Breakfast Casserole

Ingredients

Nonstick cooking spray
1 (8-oz.) container Roberts fat free sour cream
1 cup warm water
1/2 cup cream of mushroom soup
1 tsp. Italian seasoning
1 tsp. white pepper
1 (1lb. 4-oz.) package shredded hash brown potatoes
1/2 cup chopped fresh parsley
paprika

Preparation

Preheat oven to 350 degrees. Spray 9x13 inch baking dish with nonstick cooking spray. Combine sour cream, water, soup base, Italian seasoning and pepper in medium bowl; stir until smooth. Fold in potatoes and parsley; spoon into prepared baking dish. Cover baking dish with foil and bake for 50 minutes. Uncover dish and make 8 indentations in potatoes, each large enough to hold 1 egg. Crack eggs 1 at a time and place 1 egg in center of each indentation; sprinkle with paprika. Bake uncovered 10 to 15 minutes longer or until eggs are cooked as desired.

Nutrition Information:
Per serving:

Approx. 270 calories
Approx. 6 grams of fat

Yield: 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.