Farmer’s Casserole

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Farmer's Casserole

Yield: 12 servings

Prep Time: 20 min

Cook Time: 50 min

Ingredients:

6 cups frozen shredded hash brown potatoes
1 1/2 cups shredded Monterey Jack cheese with jalapeño peppers (or shredded Cheddar cheese)
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 large beaten eggs (or 2 cups egg substitute)
Two 12-ounce cans (3 cups total) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.

2. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 45-55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.

Tips:

*Add tabasco for a bit of a kick.
*Serve with a good dollop of sour cream.

Source: RecipeGirl.com (via Southern Living Forum "Squeaker")

Leave a Comment




32 Responses to “Farmer’s Casserole”

  1. 1

    Leah — June 20, 2012 @ 2:26 PM

    Have to feed 30 people breakfast in 2 weeks and this looks perfect! Going to do a test run before the event. Can’t wait to see how this turns out. I LOVE that it has hashbrowns in it!

  2. 2

    Stephanie — July 24, 2012 @ 6:52 PM

    Doed the evaporated milk go in dry? Or does it need to be prepared in some way first?

  3. 3

    Lori Lange — July 25, 2012 @ 9:51 AM

    Evaporated milk is sold in a can- likely in your market’s baking aisle. It’s a liquid.

  4. 4

    Jo — July 31, 2012 @ 3:40 PM

    This sounds like a great recipe for the next time we have a lot of sleepover guests.

  5. 5

    Deb — September 7, 2012 @ 3:14 AM

    My husband & I cook up a huge breakfast for our grown kids & grandkids on Christmas morning. I think this is going to be this years meal, plus pancakes of course. It looks & sounds too good! Thanks, so much, for simplifying my life…..

  6. 6

    peyton — September 12, 2012 @ 8:31 AM

    I made this for a work breakfast and it got GREAT reviews!!! a few modifications… 6 cups of hasbrowns would have been 48 oz which was twice as much as needed. I used a 26(ish) oz bag and it was perfect. The monterey jack cheese with jalapenos gave it a great kick of flavor. I also added a bag of pre cooked pre crumbled turkey sausage and that added a lot of flavor. I added a little bit more green onion too. I have already emailed it out to several coworkers. OH… I wasn’t sure if I should bake it covered or uncovered. I baked it covered and after an hour it wasn’t set so I took the foil off and cooked it for an additional 20 min.

  7. 7

    Lola — September 12, 2012 @ 7:49 PM

    Sounda great, thinking will halve it

  8. 8

    Shonda — September 16, 2012 @ 6:18 AM

    This was very bland and ended up throwing the whole thing out. Looked pretty though. If you make this, add something to add flavor.

  9. 9

    Lori Lange — September 16, 2012 @ 6:23 AM

    oh no! Sorry you did not enjoy it… maybe sharp cheddar cheese and a little added Dijon mustard and white wine would do the trick?

  10. 10

    AJ — October 17, 2012 @ 6:38 PM

    Made this for dinner tonight. It was super easy and tasty. I did read a comment about it being bland which I can see would happen, so I seasoned the heck out of the potatoes and it was great! Found this recipe via Pinterest. Thanks!

  11. 11

    sammbelina — December 11, 2012 @ 7:30 PM

    Thanks for this! Saw this looking for a breakfast casserole on pinterest and just made it; the verdict with me and le husband is good! Changed the cheese to one cup of pepper jack and a half cup of sharp cheddar cheese. Also, seasoning the hash browns before it’s in the pan is a good idea, as one of the other commenters said. Next time I might try cooking/drying out the hash browns a little as part of the prep to get them crispier, but I admit that just putting ‘em in frozen is easier.

  12. 12

    SB — December 27, 2012 @ 8:41 AM

    I’m not sure what I did wrong but this recipe had way too much liquid, I know I used the correct amount of evap milk and eggs. I had to cook it for about 1.5 hours and there was still a spot that wasn’t really firm. I would throw the hashbrowns in a skillet beforehand to crisp them as they were quite soggy and definitely don’t be shy with the seasonings. Overall it was a good dish that microwaves well the next morning too.

  13. 13

    charli — January 25, 2013 @ 3:13 PM

    I fix this in the crock pot and cook it on low after a couple of hours on high the first two so if you are up late on about 9 then at 11 turn it down and when you get up that morning it will be ready to eat so you can get the rest of the Christmas meal done but I do fry the hash browns crisp first

  14. 14

    Chelsea — February 9, 2013 @ 9:31 AM

    This was very yummy. To accommodate my husband’s tastes I replaced the green onions with sliced jalapeños and served it with extra cheese (Mexican shredded cheese), a dollop of sour cream, and hot sauce. He loved it. These extras added lots of flavor for those of you who thought it was bland at first. Great recipe, will definitely be making this again.

  15. 15

    Jasmine — April 1, 2013 @ 7:13 PM

    I made this tonight for dinner. It was super easy and very tasty. I used southern style hashbrowns instead of the shredded hashbrowns and it was great! I also Browned them in a skillet first which kept them firm. Me and my husband are from the south so this was truly comfort food for us. Will definitely be making this again!

  16. 16

    Megan — October 27, 2013 @ 2:50 PM

    Has anyone used soy or almond milk with this? How did it turn out?

  17. 17

    Pauline Barker — October 28, 2013 @ 1:25 AM

    I had to change some of the measurements viz 3 quarts = about 2.9 litres.
    350f changed to approx 180c.
    I also added some frozen peas, corn and carrot to the mixture and a bit of chilli

    It was yummy!

  18. 18

    Lori Lange — October 28, 2013 @ 10:46 AM

    I haven’t tried it.

  19. 19

    Carmin — November 22, 2013 @ 8:24 PM

    Try O’brien hash browns with onions and peppers in them if you think it is bland! A super easy fix.

  20. 20

    christine — November 22, 2013 @ 10:37 PM

    can i use regular milk instead of evaporated?

  21. 21

    Lori Lange — November 25, 2013 @ 9:11 PM

    Evaporated milk is more concentrated and creamy. Regular milk might make the casserole too watery.

  22. 22

    Oli — December 27, 2013 @ 8:04 AM

    Loved this for a holiday breakfast dish. Quick warning, though: I chose to grate my own potatoes instead of use frozen, and they oxydized very quickly. That turned them a greyish brown color that looks unpleasant. Frozen is definitely the way to go.

  23. 23

    Hillary — March 8, 2014 @ 7:25 AM

    This sounds great! I may add a teaspoon of dried mustard to give it a little something-something. I like the idea of adding hash browns. Most of the egg casserole recipes I’ve seen have bread.

  24. 24

    Elsie — March 8, 2014 @ 8:24 AM

    Have you tried this in a no meat version? I think it would be good, but thought I would post. I enjoy your site and recipes. Thanks.

  25. 25

    blossom — March 8, 2014 @ 11:56 AM

    Can you use fresh potatoe ? Would I have to cook it longer ?

  26. 26

    Julie — March 9, 2014 @ 7:56 AM

    Wow, you have to have a really thick skin to post a recipe on the internet. When I see someone’s recipe, I take it like they have invited me for a meal and are sharing their food. I can’t for the life of me understand why some people have to be rude if they don’t like it. Would you say these rude things to someone in their home if you were their guest? If you don’t like something and not everyone can be pleased, then make changes to it or move on. Whatever happened to if you can’t say something nice, then don’t say it at all? I for one thank you for all of your recipes! I am making this casserole as I am typing this.

  27. 27

    Lori Lange — March 10, 2014 @ 6:23 AM

    I have not tried this recipe with fresh potatoes.

  28. 28

    Lori Lange — March 10, 2014 @ 6:28 AM

    I have not- I’ve only tried the recipe as written.

  29. 29

    Jennette — March 25, 2014 @ 10:11 AM

    While I agree with Julie that we need not be mean or harsh, I value honest feedback on a recipe. If those who thought that this dish was bland hadn’t said anything, then others wouldn’t think to add more spice to it when they try. Thanks for the tips, this recipe looks great, I hope to make it for breakfast soon. And I will add extra spice to the potatoes, as we like our food to have some “kick”.

  30. 30

    Elizabeth — May 16, 2014 @ 1:43 PM

    Want to thank you for this wondeful recipe! I made this (2 pans) for church last Sunday, what a hit, several requests for recipe and several requests to “do it again”. I did add 1\2 can of diced green chilies. Did not want to add too much because of the children. Everyone came back for more. Thank you again for your superb recipes!!

  31. 31

    Becky Patrick — May 19, 2014 @ 12:36 PM

    I made this for my Bunco group today and it was a big hit!!!
    I had to cook it longer, but cooked it in the church oven so temperature may not have been accurate. I’m adding this to my recipe box!

  32. 32

    rmoore — July 6, 2014 @ 7:35 PM

    I just made this. It was yummy. I used bacon instead of ham. I fried the potatoes in bacon grease. This added great flavor.