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