Christmas Morning Casserole|Print

Servings: 5

Bacon

1 lb.

Onions

2, chopped

Mushrooms

2 cups, fresh sliced

Butter

1 tbsp.

Frozen hash brown potatoes

4 cups, thawed

Salt

1 tsp.

Garlic salt

¼ tsp.

Ground black pepper

½ tsp.

Eggs

Milk

1 ½ cups

Dried parsley

1 pinch

Cheddar cheese

1 cup, shredded

Christmas Morning Casserole

Prep:

40 m

Cook:

1 h 30 m

Ready in:

1 h 70 m

In a large skillet, cook bacon over a medium-high heat until brown. Drain, set aside.
Add mushrooms and onion to the skillet and cook, stirring, for about 5 minutes or until the onion is soft and translucent.
Prepare a 9x13 casserole dish and grease it with butter. Add potatoes to the dish and sprinkle them with salt, garlic salt, and black pepper.
Add bacon, onions, and mushrooms.
Beat eggs with milk and parsley in a mixing bowl. Pour the mixture over the casserole and top with cheese. Cover and keep it in the fridge overnight.
Heat the oven to 400° F/200° C/Gas Mark 6.
Bake the casserole in the oven for 1 hour or until set.