coolbreeze01 wrote:
I like your chili rellano recipe :C
Me too.
Made a Hashbrown Casserole for tonight and lunch tomorrow.
Preheat oven to 375.
8 eggs
1 cup of heavy cream
32 oz bag of frozen diced hashbrowns (I used Ore-Ida)
2 cups chopped onion
1 cup of jalapeño and tomatillo salsa
3 cups shredded Mexican cheese blend
Garlic Salt
Pan fry the hashbrowns and onions. While browning, whip the eggs and cream together.
Put the hashbrowns and onions in a deep 9x13 lasagne pan and sprinkle with garlic salt to taste.
Pour the eggs and cream over top.
Next layer on the cheese.
Last layer will be the salsa. Bake for 45 minutes. :C