If I double the recipe below and make it in a 9x13, do you think it would bake in about the same amount of time? (50 - 60 minutes). A single recipe calls for a 2 quart baking dish, and I have no idea how big that is.
I have to make it for an early morning function tomorrow, and I don't want to be late due to underestimating the cooking time. OTOH, I don't really want to get up a lot earlier than I need to in order to get the thing ready. Any thoughts would be appreciated. TIA!
SOURCE: Better Homes and Gardens YEAR: February PAGE: 208
INGREDIENTS FOR 6 SERVINGS:
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese wit hjalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup egg substitue
1 (12-ounce) can evaporated skim milk
1/4 tsp. pepper
1/8 tsp. salt
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion.
In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350º oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set. Let stand 5 minutes before serving.
Yield: 6 servings
Calories 247 Fat 12g Protein 18g Carbs 18g Sodium 516mg