Kelli's Gluten Free Kitchen

I recently participated in a meal swap- and our dinner tonight was a meal I received. The smell filling my house is mouthwatering!

The recipe came from a recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer

GF Farmer’s Casserole

24 oz bag frozen hash browns
3/4 cup monterey jack cheese, shredded
3/4 cup cheddar cheese, shredded
1 cup diced ham
4.5 oz can diced green chillies
1/4 cup diced green onions
4 eggs, beaten
1 can evaporated milk
1/4 tsp pepper
1/4 tsp salt

Grease a 9×13 pan and then spread out potatoes evenly. Top potatoes with cheese, ham, green chillies, and onions. In a bowl, mix together remaining ingredients and then pour over casserole. Bake uncovered for 45 minutes or until set and slightly browned.