I am baking a hearty casserole for Ben since he is working so hard to re-seed our lawn. I took the basic recipe from the BHG New Cookbook and added my own flare to it.
Nonstick cooking spray
1 can crescent dough (like Pillsbury)
3 cups frozen cubed hash brown potatoes
3/4 cup shredded pepperjack cheese
1 cup diced cooked bacon
1/4 cup sliced green onions
4 chopped white mushrooms
1 1/2 cups half and half (or one 12 oz. can evaporated milk)
1/8 tsp salt
1/8 tsp fresh ground black pepper
1 tbsp dried chopped onion flakes
1 tsp dried parsley flakes
1. Coat a 2-quart (square) baking dish with non-stick cooking spray. Unroll the crescent roll dough into a sheet and press into the bottom of the baking dish, pressing together seams. Arrange potatoes evenly in the bottom of the baking dish. Sprinkle with bacon, mushrooms and green onions. Spread cheese over top of potato mixture.
2. In a bowl, combine eggs and whisk together. Add half and half/milk, salt, pepper, onion flakes, and parsley flakes. Pour egg mixture over potato mixture. Top with extra cheese if desired.
3. Bake, uncovered at 350 degrees F for 40-45 minutes or until knife inserted near center comes out clean. Let stand five minutes before serving.
*Farmer’s casserole for 12: Prepare as above, except double all ingredients and use a 3 quart baking dish. Bake casserole as directed.
*It’s fun to substitute or add leftover things from your fridge like a bunch of fresh spinach, chopped veggies, ground sausage, diced leftover chicken fingers, etc. Soooo goood!!!!!