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Hash Brown-Crust Veggie Pie
Ingredients
  • measuring cup Servings: 4
  • 3 cups shredded frozen hash browns, defrosted and squeezed dry
  • 4 tablespoons (½ stick) salted butter, melted
  • 3 large eggs, beaten
  • 1 cup evaporated milk
  • ¼ teaspoon fine salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon grated nutmeg
  • 7 ounces (1 ¼ cups) fresh or frozen asparagus, cut into 1-inch pieces, defrosted if frozen
  • 1 cup (4 ounces) shredded cheddar cheese
  • ½ cup minced yellow onion (about 1 small onion)
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