Reduced-Fat Potato and Egg Breakfast Casserole

Ingredients

• teaspoon, vegetable oil
• pounds, Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• ounces, white mushrooms, trimmed and sliced thin
• onions, chopped fine
• red bell pepper, stemmed, seeded, and chopped
• Salt and pepper
• ounces, Canadian bacon, chopped
• scallions, sliced thin
• ounces, low-fat cheddar cheese, shredded
• large, eggs
• cups, whole milk
• tablespoons, cornstarch
• ounce, Parmesan cheese, grated