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Instructions |
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Place bacon in a large skillet. Cook over medium-
high heat until evenly brown. Drain and set aside.
Add the mushrooms and onion to the skillet; cook
and stir until the onion has softened and turned
translucent and the mushrooms are tender, about 5
minutes.
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Grease a 9x13-inch casserole dish with the
tablespoon of butter. Place potatoes in bottom of
prepared dish. Sprinkle with salt, garlic salt, and
pepper. Top with crumbled bacon, then add the onions
and mushrooms.
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In a mixing bowl, beat the eggs with the milk and
parsley. Pour the beaten eggs over the casserole and
top with grated cheese. Cover and refrigerate
overnight.
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Preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 1 hour or until set.
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| Serving
Suggestions |
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If you're baking this the same day you make it (so it's not refrigerated) reduce the bake time to 45 minutes.
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Originally Submitted
1/7/2011
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