Potato Tomato Casserole

INGREDIENTS:3 lbs. frozen preformed potato triangles
4 lbs. tomatoes, medium
2 tsp. dried basil, crushed
1 tsp. salt
½ tsp. fresh ground pepper
6 eggs, hard cooked, chopped
1 cup parsley, minced
½ cup olive oil
1 lb. low fat Jack cheese, shredded
1 cup Parmesan cheese, grated
dash paprikaDIRECTIONS:1. Spray the bottom of a 12x20x2 inch baking pan with nonstick spray. Arrange potato triangles in bottom of baking pan, layer tomato slices over potatoes and sprinkle with basil, salt and pepper.
2. Mix eggs and parsley; add oil and mix well. Spoon mixture over tomatoes.
3. Mix cheeses and paprika; sprinkle evenly over egg mixture.
4. Cover loosely with aluminum foil and bake at 375°F for 30 minutes. Remove foil and bake 30 minutes longer or until potatoes are cooked and top is golden.SERVINGS:24 servingsFrom:Recipe: Washington State Potato Commission