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Monday, December 1, 2008

Farmer's Casserole from Wendy

3 cups frozen shredded hash brown potatoes (24 oz. bag)
3/4 cup shredded Monterrey Jack cheese (3-4 oz.)
3/4 cup shredded Cheddar Cheese (3-4 oz.)
1 cup diced ham or Canadian style bacon
1-4.5 oz. can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp. pepper
1/8 tsp. salt

Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several hours or overnight, then follow serving day instructions.) Freeze.

Serving Day:
Thaw completely. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer, extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Recipe from Don't Panic-Dinner's in the Freezer by Martinez, Howell & Gracia.


  1. We ate this Christmas morning. The adults liked it a lot!!! The kids were a bit backward about it, just because they've never eaten this kind of breakfast casserole. They are used to their eggs and other stuff separate. More for us!!!

  2. We had this for dinner and it was very good.

  3. One kid wasn't thrilled... intimidated by the "green things" -but the grown-ups just LOVED it! What a neat and unique flavor! I bet this would be a popular breakfast casserole at a party! Great recipe!

  4. This was a yummy meal we all enjoyed!Thanks!