Vegg cheese casserole



4 1/2 cups shredded potatoes

1 cup shredded Cheddar cheese (can use

reduced-fat if you like)

1/2 cup chopped green pepper

1/2 cup chopped tomato

1/4 grated carrot

1/4 cup finely chopped celery

1/4 cup sliced scallion

1 cup milk (skim is fine, depending on your taste)

3/4 cup egg substitute (or 3 eggs)

1/2 tsp salt (or to taste)

1/4 tsp pepper

1 tsp dried dill



Combine all ingredients in large bowl, stirring well. Pour mixture

into a casserole dish sprayed with cooking spray. Bake, uncovered, at

350 for 45 minutes or until a knife inserted in center comes out

clean. Let stand for 10 or 15 minutes before serving. Garnish with

fresh chopped parsley. Makes about 4 servings.