1 pound bacon
4 (8 ounce) cans whole mushrooms
2 (15 ounce) cans yellow squash, undrained
4 eggs
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon dried parsley
1 (12 fluid ounce) can or bottle beer
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Remove from skillet, crumble and set aside.
In a large bowl, mix together mushrooms, squash, eggs, garlic powder, salt, parsley and beer. Stir in bacon grease. Pour into a 2 quart casserole dish.
Bake in preheated oven for 45 to 50 minutes.
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