Ingredients for 6 servings
1 package (10 oz.) frozen chopped broccoli, thawed and undrained
1 1/2 cups frozen hash brown potatoes, thawed and undrained
1 jar (2 oz.) sliced mushrooms, undrained
1 jar (2 oz.) chopped pimiento, undrained
1/2 cup sour half and half or reduced-fat sour cream
2 teaspoons instant minced onion
3/4 teaspoon garlic salt
3/4 teaspoon dried dill weed
Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. In prepared dish, stir together broccoli, potatoes, mushrooms and pimiento. In medium bowl, beat together eggs, sour half and half and seasonings. Pour over vegetables.
Bake, uncovered, in preheated 350ºF oven until knife inserted near center comes out clean, about 25 to 30 minutes.