This is a big "stick to your ribs" favorite at Arsenic & Old Lace Inn.

Ingredients:

1/2 cup green onions (optional) (chopped)

2 Tablespoons butter

1-1/2 pounds frozen hash brown or O'Brien potatoes, thawed

2/3 cup cream of mushroom soup (canned concentrate)

2/3 cup milk

12 ounces sour cream

1 pound Monterey jack/colby cheese (shredded)

8 eggs

1/2 teaspoon Tabasco pepper sauce

1/4 teaspoon salt

15 slices bacon (crumbled)

Microwave or saute chopped green onions in butter until tender. Warm potatoes in 250-degree oven for 1 hour. Combine all ingredients and mix well. Cook 15 slices of bacon until crispy. Crumble bacon and set aside. Turn into a 3-quart glass baking dish sprayed with non-stick pan coating. Bake 60 to 65 minutes at 350 degrees. Sprinkle crumbled bacon over casserole for last 10 minutes of baking. Let stand 5 minutes and cut into rectangles.

May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake for 70 to 75 minutes. You can serve with fresh fruit garnish and fruit muffins.

Note: You can substitute cubed ham for the bacon; instead of onions, you may use 1/2 teaspoon onion powder in egg mixture.

• Arsenic and Old Lace B&B on VirtualCities.com
• Arsenic and Old Lace B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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