Ingredients:
2 tablespoons butter
1/4 finely diced onion
6 eggs
1 1/4 cups milk
1 teaspoon Lawry’s seasoning salt
1 bag (2 pound) frozen hash brown potatoes, slightly thawed
2 cups sour cream
1 can cream of chicken or cream of celery soup
1 pound bacon, cooked and crumbled
4 cups grated sharp cheddar cheese
1 cup shredded mozzarella cheese
2 cups crushed cornflakes
Directions:
In a skillet cook onions in butter for a few minutes until soft. In a large bowl beat together eggs and milk. Stir in seasoning salt, potatoes, cooked onions, soup, sour cream, bacon, and 2 cups cheddar cheese. Spoon mixture into a 9 x 13 inch casserole dish that’s been sprayed with cooking spray. Sprinkle remaining cheeses over the casserole. Top with cornflakes. Bake covered loosely with foil in a preheated 350° for 30 to 40 minutes, uncover and bake another 15 to 30 minutes or until heated through and golden on top. Let it rest for 5 minutes before cutting into squares and serve.
