Mushroom Artichoke Brunch Bake

by Charlotte Rymph, Monterey, Indiana 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,… Continue reading.