Here are this week's Chef's Selection recipes. If you tried last week's recipes, these are somewhat similar, but I think they're even better!

Farmer's Garden

Veggie Strata

1 cup  Red Onion, diced

1 med Green Pepper, diced

1 med Red Pepper, diced

1 small Yellow Squash, diced

3 cups Spinach, fresh

1/2 lb Baby Bella Mushrooms, sliced

2 cups Mozzarella Cheese, shredded

1/2 cup Parmesan Cheese, grated

10 lg Eggs

2 cups Half & Half or Whole Milk

Salt & Pepper

1 tsp  Dried Oregano

1/2 pint  Grape Tomatoes, halved

Preheat oven to 350 degrees. Spray a 9x13 pan, add the peppers and onions, then the spinach leaves, and top with the mushrooms. Combine the cheeses and place over the veggie mixture. Add the grape tomatoes to the top. Combine the eggs, half & half and oregano, mix well. Pour the egg mixture over everything else and bake for 40 - 50 minutes or until casserole is set and golden. Let stand for a few moments before cutting.

Hashbrown Casserole

1 30oz Hashbrowns, frozen shredded, thawed
1 10 3/4 oz Cream of Potato Soup
1 cup Sour Cream
2 cups Cheddar Cheese, shredded
1 tblsp  Dehydrated Chopped Onions

1 cup Parmesan Cheese, grated

Preheat oven to 350 degrees. In a large bowl, combine all ingredients, except for about 1/4 cup cheddar. Mix until well combined. Transfer mixture into a 13x9 greased dish. Add the reserved cheddar to the top. Bake for 40 minutes or until golden brown. Let stand 5 minutes before serving.