2/3 c. Carnation nonfat dry milk 1/2 c. water 2 c. (one 16-oz can) cream corn 2 tsp. dried onion flakes 1 tsp. dried parsley flakes 1/4 c. (one 2-oz jar) pimiento (I leave this out) 1/4 tsp. black pepper 1/2 c. frozen whole kernel corn 6 c. frozen Mrs. Dell's loose hash browns or any loose frozen hash browns (I use O'Brien potatoes)
Preheat oven to 375 degrees. Spray 9x13" baking dish w/ butter-flavored cooking spray. In a large bowl, combine dry milk powder and water. Stir in cream-style corn, onion flakes, parsley flakes, pimiento and black pepper. Add frozen corn and potatoes. Mix well to combine. Pour into prepared baking dish. Bake 40-45 minutes. Divide into 8 servings. Serve at once.
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