Ham & Cheese Casserole

Ham and Cheese Casserole
Connie Lancaster

2 cups hash brown potatoes (I like to have extra baked potatoes on hand to grate for this kind of thing.)
1/2 c cooked lean ham, diced
1/2 cup fresh mushrooms sliced
2 green onions, sliced
6 egg whites
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded (I used low fat mozzarella cheese)

Preheat oven to 325 degrees.  Lightly coat a 9 x 13 baking dish with cooking spray.  Layer potatoes evenly on the bottom of the dish; top with ham, mushrooms and onions (and tomatoes).  In a small mixing bowl, beat egg whites and skim milk with a fork until well blended. (You will probably want to add some sea salt to your egg mixture, and possibly pepper) Pour egg mixture over ham and vegetables in baking dish and top with cheese.

Bake until eggs are firm and top is lightly browned, approximately 40 minutes.