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Enjoy this recipe from Country Quick & Easy Cookbook.
Submitted by: Kelly Dalton from Lewisburg, TN
1 T. butter
2 onions, chopped
2 c. sliced mushrooms
4 c. frozen shredded hashbrowns, thawed
salt and pepper to taste
1/4 t. garlic salt
1 lb. bacon, crisply cooked and crumbled
4 eggs
1-1/2 c. milk
1/8 t. dried parsley
1 c. shredded Cheddar cheese
Melt butter in a medium skillet. Add onions and mushrooms; saute until tender. Place hashbrowns in the bottom of a greased 13"x9" baking pan. Sprinkle with salt, pepper and garlic salt. Top with bacon, onions and mushrooms. In a medium mixing bowl, beat eggs with milk and parsley; pour over casserole and top with cheese. Cover and refrigerate overnight. Bake, uncovered, at 400 degrees for one hour or until set. Makes 4 to 6 servings. | |
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Melt butter in a medium skillet. Add onions and mushrooms; saute until tender. Place hashbrowns in the bottom of a greased 13"x9" baking pan. Sprinkle with salt, pepper and garlic salt. Top with bacon, onions and mushrooms. In a medium mixing bowl, beat eggs with milk and parsley; pour over casserole and top with cheese. Cover and refrigerate overnight. Bake, uncovered, at 400 degrees for one hour or until set. Makes 4 to 6 servings. |
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