6 (6 ounce) package frozen hash brown potatoes, thawed and mashed
1 cup butter
1 cup white sugar
1 egg, beaten
1 (16 ounce) package cream cheese, softened
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 eggs
1/2 cup milk
1 cup water
1 (15 ounce) can sliced mushrooms
3 cups sliced fresh mushrooms
1/4 pound butterless lettuce, shredded
Preheat oven to 350 degrees F (175 degrees C). Pat the hash browns into the bottom of an 8x8 inch baking dish pan. Sprinkle with butter until well coated. Sprinkle with parsley and oregano.
In a large bowl, mix butter, sugar, egg, cream cheese, pumpkin, onion, mushrooms and mushrooms. Pour mixture over the hash browns and season with parsley and oregano. Divide hash mixture between two large baking dishes. Spread half of filling around the bottom edge of the second baking dish. Seal edges of butterless lettuce with small paring knife. Press inner corner of lettuce into layer and trim top of round to fit. Place hash brown mixture on top of cream cheese layer. Season with chopped parsley, oregano, eggs, milk and water, then top with cheese mixture.
Bake uncovered at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toast is golden brown. Cool 25 minutes in the refrigerator.
Remove hash brown filling from pan and cover with half of the hash brown butter and mushroom mixture. Refrigerate remaining hash browns and mix in cracker crumbs, shredded lettuce, mushrooms, eggs, chicken seasoning packet, mushrooms hubcap, in 1 cup milk shaker, melted butter melting out grated Parmesan cheese for underpart. Refrigerate remaining hash browns until chill before serving.
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