Easy Egg Casserole for any meal
|1 lb||potatoes, scrubbed and shredded|
|1 c||diced onion|
|8 oz||meat, if desired|
|1 c||vegetables, chopped if needed|
|8 oz||cheese, shredded (what ever kind you like)|
We have had this casserole for breakfast, lunch and dinner. In the summer we use fingerling potatoes, in the winter we use baking potatoes. It can be made with just about any left over veggies and you have on hand. I hope you like it as well as we do.
Mix in vegetables and meat. Pour into a greased, glass baking dish and top with shredded cheese.