°half lb bacon, chopped
°1 medium onion, chopped (half cup)
°1 bag frozen country shredded hash browns
°2 cups grated cheddar cheese (eight oz)
°1/four cup grated parmesan
°1 1/four cup milk
°1 container (eight oz) cream
°1 teaspoon of salt
°1 teaspoon mustard
°1/four teaspoon pepper
°half cup cornflake crumbs or panko crumbs
°2 tsp butter or margarine, melted
Heat oven to 350°F.
Spray a 13 × nine inch (three quart) glass baking dish with cooking spray.
In 10-inch skillet, cook bacon and onion over medium-excessive warmness approximately 10 mins, stirring occasionally, till bacon is crispy and onion is tender; Drain on paper towels. In a big bowl, integrate the bacon mixture, potatoes and cheeses.
Pour right into a baking dish. In equal bowl, beat eggs, milk, bitter cream, salt, mustard and pepper with fork or whisk till properly blended.
Pour over potato mixture.Bake exposed for 35 mins. In a small bowl, integrate cornflake crumbs and butter. Sprinkle over the casserole.
Bake an extra 10 to fifteen min