3 tablespoons margarine
3 teaspoons crushed garlic
3 teaspoons dried parsley
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried lemon verbena
1 teaspoon crushed salt
2 tablespoons chopped fresh parsley
1/4 cup bacon bits
1 pound shredded Cheddar cheese
1 pound shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix 1 tablespoon margarine, 3 teaspoons garlic, 2 teaspoons parsley, oregano, rosemary, lemon verbena, salt, parsley, cheese and bacon bits.
Place casserole in the bottom of a greased 20-in. x 16-in. x 9-in. baking dish or greased 9-in. x 8-in. x 2-in. baking dish.
Bake for 30 minutes in the preheated oven.
Bake uncovered for 35 minutes, uncovered for 30 minutes, uncovered for 15 minutes and uncovered for 20 minutes. Remove casserole from oven, sprinkle with bread crumbs and cheese. Discard remaining bread crumbs. Cover and let stand overnight.
The following morning, preheat oven to 350 degrees F (175 degrees C).
Remove casserole from oven and sprinkle top with remaining bread crumbs and cheese. Place over a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly and golden brown.