Potato Corn Bake

Makes 8 servings

Ingredients

2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
2 cups (16 oz can) cream-style corn
2 tsp dried onion flakes
1 tsp dried parsley flakes
1/4 cup (2 oz jar) diced pimiento (optional)
1/4 tsp black pepper
1/2 cup frozen whole kernel corn
6 cups (15 oz) frozen Mrs. Dell's Loose Hash Browns
(or any frozen loose hash browns)

Preheat oven to 375 degrees.  Spray a 9 x 13 inch baking pan with
butter-flavored spray.  In a large bowl, combine dry milk powder and
water.  Stir in cream corn, pimiento, and spices.  Add frozen corn and potatoes.
 Mix well.  Pour mixture into prepared pan.  Bake 40-45 minutes.

POINTS:  2