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KP's Muddy Mississippi Tater Casserole


There are lots of hash brown casserole recipes around.  This is one I happened upon online and made a few adjustments.  My friend said that she has heard this called Mississippi Muddy Taters, so that’s
the reason for the name of my recipe.  “They’re named for the famous river because they’re LONG on taste and MIGHTY good!” 

1 30-ounce frozen hash browns-thaw for 40 minutes prior to mixing in a colander to remove any water 
10 strips of bacon, fried and crumbled
1 medium onion, diced finely
½ green bell pepper, diced finely
1 Tablespoon parsley flakes
2 cups shredded Colby Jack cheese
1 12-ounce can evaporated milk
1/2 cup milk
2 eggs, slightly beaten
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon seasoned salt

Preheat 350 degree.  Lightly grease the sides and bottom of  a 9 x13 casserole dish with butter or spray with cooking spray.  In a small bowl, mix onions, bell peppers, and parsley.  Place ½ the potatoes in the bottom of the dish, top with ½ the onion mixture, then ½ the bacon, and then ½ the cheese.  Repeat layering.  In a small mixing bowl, whisk together eggs, evaporated milk,  pepper, garlic powder, and seasoned salt.  Pour over casserole layers.  Cover with foil.  Bake 50 -60 minutes; remove foil, and bake for 10 more minutes. 

Don't want to layer?  Just mix it all in a bowl and pour in baking pan.  Top with extra cheese the last 10 minutes of baking.

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