Mushroom Artichoke Brunch Bake
by Charlotte Rymph, Monterey, Indiana 3 cups frozen shredded hash brown potatoes, thawed 2 T. butter, melted, divided ½ t.
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Cooking tools:
- Baking dish
- Oven
- Skillet
- Stove
- Paper towel
- Mixing bowl
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- Chef's knife
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- Measuring cup
- Measuring spoon
- Can opener
Ingredients
- 3 cups frozen shredded hash brown potatoes, thawed
- 2 T. butter, melted, divided
- ½ t. salt
- 2½ cups sliced fresh mushrooms
- 1 can (14-oz.) water-packed artichoke hearts, rinsed, drained and quartered
- 3 cups (12-oz.) shredded cheddar cheese
- 12 eggs
- 1¾ cups 2 percent milk
- 1 can (4-oz.) chopped green chiles, drained
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