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Farmer's Casserole
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Source: Martinez, Howell & Garcia from Don't Panic - Dinner's In the Freezer
| 12 cups | frozen shredded hash brown potatoes |
| 3 cups | Monterrey Jack cheese, shredded |
| 3 cups | Cheddar cheese, shredded |
| 4 cups | diced ham or Canadian style bacon |
| 18 ounces | canned mild green chilies |
| 1 cup | green onions, sliced |
| 12 each | eggs, beaten |
| 48 ounces | evaporated milk |
| 1 teaspoon | pepper |
| 0.5 teaspoon | salt |
Directions:
1. Grease 4 8x8 pans. Arrange potatoes evenly in the bottom of baking dishes.
2. In a large bowl, mix together cheeses, ham, green chilies, and green onions. Sprinkle evenly among the 4 pans.
3. In a separate large mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture evenly among pans over potato mixture in dish.
4. Cover with foil and write the following instructions: Thaw completely. Bake uncovered at 350 degrees for 40-45 minutes or until center appears set. Let stand 5 minutes before serving.
Containers Needed: 4 8x8 or 9x9 pans
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