1-2-3 HASH BROWN PIE

2 cups frozen hash brown potatoes, thawed
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 can (8 oz.) mushrooms, drained
2 cups frozen broccoli florets
4 eggs
1/4 cup milk
1/2 tsp. each: dried thyme leaves and onion powder
1/4 tsp. pepper

Preheat oven to 375 degrees F.

Lightly press hash brown potatoes into greased 9-inch pie plate to form crust. Sprinkle with 1/2 cup of the cheese and top with mushrooms and broccoli.

Beat eggs, milk, thyme, onion powder and pepper with wire whisk until well blended. Pour over broccoli. Sprinkle with remaining 1/2 cup cheese.

Bake 35 minutes or until center is set and top is golden brown.

CREATIVE LEFTOVERS:
This is great reheated the next day. Microwave each slice on HIGH 1 to 2 min. or until heated through. Serve for lunch with a side salad.

Source: Kraft Foods

NOTE:
You could probably make this is a 9x9-inch square pan to make about 16 small servings for a buffet. If making in square pan, cover only the bottom of the pan with the hash browns. You will also want to line the pan with foil so you can lift the "pie" out whole to cut it.