Hash Brown Breakfast Casserole

• 1 lb bacon
• 2 tablespoons butter
• 2 onions, chopped
• 2 cups sliced mushrooms
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 large eggs
• 1 1/2 cups milk
• 2 tablespoons chopped fresh parsley
• 1 cup shredded cheddar cheese (mild or sharp)

1. Preheat oven to 400u0b0.
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.

bacon, butter, onions, mushrooms, frozen hash brown potatoes, salt, pepper, eggs, milk, parsley, cheddar cheese

Taken from www.food.com/recipe/hash-brown-breakfast-casserole-501971 (may not work)