1. Preheat the oven to 450F.
2. Gently press the drained hash browns between paper towels to dry them as best as possible.
3. Toss the hashbrown with and 1 tbsp pepper powder,1-2 tbsp oil and salt as required.
4. In a 13 by 9 pan, spray a little oil to coat the bottom and half the sides.
5. Now press them into the bottom and half the sides so that this serves as a crust.
6. Bake for 20 min.

For Filling:

1. In a non stick pan, melt 1 tbsp butter
2. Add the jeera, diced onions, capsicums, spring onions and fry for some 5 to 7 min.
3. Now add 1 tsp garam masala, � tbsp red chilly powder, salt as required.
4. Fry for 2 to 3 minutes.
5. Add the carrots and peas and simmer it.
6. When the vegetables are cooked, add 2 tbsp soya sauce(plain or flavored as per your taste) & remove from heat.
7. Meanwhile boil water in a pan.
8. Add the raw noodles and cook for 10 min
9. Drain the noodles and keep it aside. (The boiled noodles should come to 2 cups)
10. In another pan boil � cups of water. When the water is boiling add 2tbsp salad dressing.
11. Put the cornbread stuffing mix inside and stir and remove flame and keep it aside.
12. Now in a mixing bowl, add the noodles, cooked vegetables, milk and mix them thoroughly.
13. By now the hashbrown crust should be ready.
14. Take the baking pan out from the oven and pour the mixture into it.
15. Spread the corn bread pieces evenly as a layer and spread the shredded the cheese as another layer.
16. Garnish with cut coriander pieces.
17. Now lower the temperature to 350F.
18. Place the baking tray back into the oven. Bake for 30 min.
19. Once cooked remove the baking tray and let it cool for 10 min.
20. Now cut it into pieces and serve.

Note:
Alternative Ingredients:

• Instead of hashbrowns grate 2 medium potatoes, drain on a paper towel and use as instructed above.
• Instead of cornbread stuffing you can use pieces of garlic bread
• People who eat eggs can add 2 beaten eggs instead of milk.
• Any type of noodles should do.