Farmer’s Casserole

What I made one year ago on this day: Asian lettuce wraps

Steak with Burgundy mushroom sauce

Got this recipe from my mother in law and have made it many times. It’s a crowd pleaser! Made it for Mother’s Day this past Sunday and every bite of it was eaten. I recommend making it the night before and baking it in the morning before eating it…you can double it up as well if it’s a big crowd you are feeding…


3 cups frozen hash brown potatoes
3/4 cup shredded pepper jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

Arrange hash brown potatoes evenly in the bottom of the prepared dish.

Sprinkle with pepper jack cheese,


and green onions.

In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish.


The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.




2 thoughts on “Farmer’s Casserole

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s