The star of my spring brunch is a savory, cheesy potato dish that is studded with onion and bacon. My version of this always-favorite casserole uses frozen hash brown potatoes for convenience. This recipe serves six, and it always disappears — so you might want to make an extra one for backup. After all, fresh spring air stimulates appetites!

Make your Easter brunch a family affair by getting the kids involved in making invitations, setting the table and making Easter basket gifts for each guest.

• Having a crowd? This casserole is perfect as part of a buffet.
• Round out the menu with a coffee cake or sweet rolls and a fruit salad.
• If weather allows, arrange seating on the porch, patio or deck.
• Have the kids tuck a package of flower seeds into each Easter basket for a touch of spring.
• Make copies of this recipe for Potato Bacon Casserole — your guests will ask for it!

For creating tempting brunch dishes, whether savory or sweet, visit www.VeryBestBaking.com for springtime inspiration.

POTATO BACON CASSEROLE
(Makes 6 servings)

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk or Nestlé Carnation Evaporated Lowfat 2% Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350°F. Grease 8-inch-square baking dish.
LAYER half the potatoes, half the onion, half the bacon and half the cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE 55 to 60 minutes. Uncover; bake an additional 5 minutes. Let stand 10 to 15 minutes before serving.

Nutrition Information per serving: 480 calories; 240 calories from fat; 27g total fat; 12g saturated fat; 105mg cholesterol; 1670mg sodium; 28g carbohydrate; 2g fiber; 2g sugars; 24g protein.