Cheesy Turkey and Hash Brown Casserole
4 cups shredded hash browns, thawed
½ cup butter or margarine, melted
1 ½ cups turkey, cubed
1 cup shredded Colby and Monterey Jack cheese
1 cup shredded Swiss cheese
½ cup diced red bell pepper
3 eggs, beaten
2/3 cup milk
1 teaspoon salt
¼ teaspoon pepper
Remove excess moisture from thawed hash browns with paper towels. Press the hash brown into the bottom and on the sides of a 10" pie plate or round casserole dish to form a crust of even thickness. Melt the butter and pour over the hash browns, bottom and sides, covering them evenly.
Bake the hash browns in an oven preheated to 425°F for 25 minutes. Remove the hash brown crust from the oven. Combine the turkey, cheese, and red pepper together and pour into the baked crust. Combine the beaten eggs, milk, salt, and pepper together and pour evenly over the filling.
Reduce the oven temperature to 350°F and bake for an additional 30 minutes, or until knife inserted in center comes out clean. Allow the dish to cool for approximately 5 or 10 minutes before serving.