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Hash Brown Breakfast Casserole

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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. Separate bacon slices and arrange on a large rimmed baking sheet.
  3. Place in the oven as it preheats and bake until the bacon is crisp, 10-12 minutes; drain off the fat.
  4. Using 1 tablespoon butter, coat a shallow 3-quart casserole.
  5. Melt the remaining tablespoon of butter in a nonstick skillet.
  6. Add the onions and mushrooms and saute over medium heat, stirring, for 5-10 minutes, until the onions are tender.
  7. Arrange the potatoes in the bottom of the dish, and sprinkle with salt and pepper.
  8. Top with the cooked bacon slices, then the onions and mushrooms.
  9. In a bowl, beat the eggs with the milk and parsley.
  10. Pour over the casserole and top wih the cheese.
  11. Bake the casserole, uncovered, for 45 minutes, or until set and the cheese is melted.
  12. Serve immediately.

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