16-oz. pkg. shredded frozen hashbrowns, thawed and divided
1 onion, chopped and divided
1 pound ground pork sausage, browned and drained
1 green pepper, chopped
4-oz. can sliced mushrooms, drained **SEE NOTE
1/2 to 1 cup shredded Cheddar cheese, divided **SEE NOTE
1 doz. eggs, beaten
1 1/2 cups milk
Salt and pepper to taste
garlic salt to taste, but only if you want to use it
Spread half of the hashbrowns in a lightly greased 13″x9″ baking pan.
Layer ingredients in this order:
half the onion
1/2 the cheese
In a separate bowl, whisk together eggs, milk and seasonings. Pour egg mixture over casserole; top with remaining hashbrowns and remaining cheese. Cover with aluminum foil and refrigerate overnight.
Bake, covered, at 350 degrees for 45 to 60 minutes. Uncover and bake an additional 20 minutes or until a knife inserted in center comes out clean.
To give this wonderful casserole some added POW!, substitute a can of diced pitted ripe olives in place of the mushrooms and, or, substitute red bell pepper for the green and substitute Monterrey Jack, or, Pepper Jack cheese in place of the cheddar. Serve with Salsa on the side.