Christmas Brunch Casserole

Make this up on Christmas Eve, refrigerate and bake on Christmas morning.

1 pound bacon
1 tblsp butter or margarine
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 tsp salt
1/4 tsp garlic salt
1/2 tsp black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees. Grease a 13x9 inch casserole dish.

Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a separate skillet, melt butter and fry onions and mushrooms until tender.

Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.