Mushroom-Potato Bake

Mushroom-Potato Bake 1 (1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms 1 (2.8-oz.) can french fried onions 6 eggs 1 cup milk 2 tablespoons sliced green onions 1/2 teaspoon salt 1/4 teaspoon pepper 6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish. In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down. Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving. Cheese blends are made by combining two cheeses, such as colby and Monterey Jack. The resulting cheese has a mottled orange and white appearance, a mild flavor and a soft texture. Meat-and-potato lovers can add cooked bacon pieces or cooked sausage slices to this casserole. This recipe is perfect for a hearty breakfast or brunch.