Again, this was Aidan & Jacen Tested & Approved.
I believe this was listed as a breakfast, but as you can see, it works for dinner too.
Farmer's Casserole freezer meal
6 cups shredded hash browns, frozen
1 cup Pepper Jack cheese, grated
1 cup fully cooked ham, diced
1/4 cup green onion, sliced
4 eggs, beaten
1 12oz can evaporated milk (if using skim, change to 1 1/2 cups)
1/8 tsp pepper
1/4 tsp salt
Arrange hash browns evenly on bottom of 13x9x2 baking pan. Sprinkle with cheese, top with ham and onion. Combine eggs, milk, pepper and salt in a medium bowl. Pour liquid mixture over potato mixture. Label & freeze.
Label: Thaw. Bake, uncovered, for 45 mins @ 350, or until center (eggs) appears set.
And here is a super easy stove recipe, no freezing required. It's on the hot side... so adjust accordingly.
Wendy's taste-a-like Chili
2 lbs ground beef
1 29oz can tomato sauce
1 29oz can kidney beans, with liquid
1 29oz can pinto beans, with liquid
1 cup onion, diced
1/2 cup green chili peppers, diced (I just use 2 cans of diced green chili peppers)
1/4 cup celery, diced
3 medium tomatoes, chopped (I just use a can of diced tomatoes, works fine)
2-3 tsp cumin powder
3 tbs chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups water (I had to add more as it simmered)
Brown ground beef. Drain. In large pot, combine all ingredients, and bring to a simmer, lower heat. Slow simmer, stirring every 15 mins, for 2-3 hrs.
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