1 tbsp. olive oil
1 pkg. shredded hash browns (thawed)
1 (12 oz.) pkg. fresh or frozen asparagus
1 (12 oz.) pkg. sliced mushrooms (I use Cremini)
1 medium onion, chopped
2 garlic cloves, minced
2 eggs, beaten
1 cup heavy cream
1 1/2 cups shredded Gruyere cheese
1/4 cup grated Parmesan cheese
1 tbsp. fresh dill
salt and pepper, to taste
1/4 tsp. paprika
1/4 tsp. red pepper flakes
1 cup bread crumbs
4 tbsp. (1/2 stick) melted butter

Preheat oven to 350°F.

In a saucepan add olive oil, chopped onion and garlic and sauté til translucent over medium high heat. Add fresh mushrooms and cook for about 3 minutes or til slightly tender, then add asparagus (if using fresh asparagus add at same time as mushrooms) and sauté til tender. Remove from heat and set aside.

In a mixing bowl beat two eggs til fluffy. Add cream, cheeses, dill, salt and pepper, paprika and red pepper flakes. Mix until combined.

Butter casserole dish (the more shallow the dish the better) and add a layer of defrosted hash browns (about 1-inch deep), then pour onion, asparagus and mushroom mix over hash browns. Then pour in egg/cheese mixture. Top with one more thin layer of hash browns and pour breadcrumbs mixed with 4 tablespoons of melted butter over the top.

Bake for 40 minutes at 350°F until golden brown and bubbly!

Submitted by: Briana