Hasbrown Casserole: Easier if you mix the CoC soup, sour cream, onions and S&P first. Then the cheese, and then the hashbrowns.
Even though it calls for 45 minutes at 350 degrees, you can make it up, put it in at 325 degrees then put together the Egg Casserole, pop that in the oven and let it all go for an hour with no problems.
Bacon: I need to just give up mucking around with cooking it on the stovetop. Microwave works just fine, is faster, and doesn’t burn.
And finally, champagne that has been in the fridge for 1+ year (unopened) will not turn to vinegar, but will lose some of it’s oomph.