CZ’S BRUNCH CASSEROLE
Source: Cathy Z from Kauai
Servings: 5-6

Note from source: We love serving brunch at parties in our home, and this is a favorite recipe.

1/2 pkg (large) frozen hash brown potatoes
4 Tbsp butter, divided use
1/2 large onion, chopped, divided use
9 eggs
1/2 cup cream
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1/2 Tbsp dry hot mustard
1/4 lb mushrooms, sliced
1/2 green bell pepper, seeded and chopped
1 can cream of mushroom soup
1/2 lb shredded cheddar cheese
1/2 lb bacon, sliced into 1-inch pieces and fried crisp

Brown hash browns in 2 Tbsp butter. Put in 1/2 of the onion in the last few minutes of cooking. Put browned potatoes and onions in an 8-9-inch square (or round) pan.

Beat together eggs, cream, herbs, salt and mustard.

Melt remaining 2 Tbsp butter in a large pan and saute the onion, green pepper and mushrooms until half cooked.

Add egg mixture and scramble. Put on top of potatoes. Spread mushroom soup over this. Add cheddar cheese next, then bacon over the very top. (This can all be made the day before, up to this point.)

Bake at 325 degrees F for 45 minutes. If refrigerated, add another 20 minutes.