Triple-cheese omelet casserole

8 Servings

Ingredients

Quantity Ingredient
12 slices Bacon
½ cup Onion; chopped
¼ cup Green pepper; chopped
26 ounces Package frozen shredded hash browns; thawed
2 cups Swiss cheese; shredded
6 ounces Cream cheese; softened
½ cup Milk
½ cup Parmesan cheese
½ teaspoon Salt
½ teaspoon Pepper

Directions

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Cook onion and green pepper in drippings over medium-high heat, stirring constantly, until tender. Place hash browns in a greased shallow 3-quart baking dish; sprinkle evenly with Swiss cheese and half of bacon. Top evenly with vegetable mixture. Beat cream cheese at medium speed of an electric mixer until creamy. Add eggs and milk; beat until smooth. Add parmesan cheese, salt, and pepper; beat just until blended. Pour cream cheese mixture over vegetable mixture; sprinkle with remaining half of bacon. Cover and chill 8 to 12 hours. Uncover and bake at 350 degrees for 35 minutes or until set and lightly browned.

Posted to MC-Recipe Digest V1 #1001 by PookyPook <PookyPook@...> on Jan 10, 1998

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