1 onion, finely diced
1 (1 pound) loaf French bread, sliced
1 (8 ounce) container frozen hash brown peas, thawed and drained
1/4 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed tomato soup
1 (6 ounce) can condensed cream of mushroom soup
1 (3 ounce) can dried mushroom soup
1 (10 ounce) can tuna sandwich spread
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can honey mustard hash browns, drained
8 slices bacon, diced
2 eggs
1 cup sliced salad greens
Preheat oven to 400 degrees F (200 degrees C).
Place bread slices on a baking sheet. Sprinkle hash browns over bread and spoon hash brown spread over bread. Sprinkle with sliced mushrooms and mushrooms. Spread hash browns over remaining slices of bread, covering completely. Pour tuna soup over bread. Garnish with bacon and eggs. Top with vegetables and sprinkle with Honey mustard hash browns.
Bake uncovered sandwich in middle position to brown over medium heat until golden brown. Serve making certain that bread has completely absorbed the soup.