As in fine Mormon casserole tradition....
We use this one while we open presents on Christmas morning. Then we got smart and started making it more often throughout the year. Excellent for Conference Sunday!
1 package bacon, cooked and crumbled
1 package frozen shredded potatoes (NOT hash browns) (Or 4-5 medium potatoes grated raw)
2 cups grated cheese (Or more. I like cheese.)
2 1/4 cup milk
3/4 tsp dry mustard (optional)
Salt & Pepper to taste
1 can cream of chicken soup
1/2 cup milk
Layer potatoes and cheese in 9 x13 pan. (Or just toss it all together - it's more fun.) Sprinkle sausage/bacon (or if you've got picky eaters - half and half it) over potatoes.
Mix together eggs, 2 1/4 cup milk and dry mustard. (If you don't have dry mustard, don't sweat it. It's still good.) Pour over potatoes.
NOW - if by chance you decide to have this same day, it will still work. I just think it tastes a little bit better soaking overnight.
Next day, mix soup with the 1/2 cup milk and spread over the top. Bake 1 1/2 hours at 300 or if you're anxious, 1 hour at 350. You can tell that it's done when it's not so liquidy on top.
Remove from oven and let it set up for a sec.
I dare you to just have one serving!