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BRUNCH
& BREAKFAST MAIN DISHES:
Farmer's Casserole
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Farmer's
Casserole |
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Great make-ahead
casserole...
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6
cups |
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frozen shredded hash brown potatoes |
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1½
cups |
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shredded Monterey Jack cheese with
jalapeño peppers (or shredded Cheddar
cheese) |
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2
cups |
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diced cooked ham or Canadian bacon |
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½
cup |
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sliced green onions |
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8
large |
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beaten eggs (or 2 cups egg substitute) |
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Two
12-ounce |
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cans
(3 cups total) evaporated milk or
evaporated skim milk |
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¼
tsp |
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salt |
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¼
tsp |
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pepper |
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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. |
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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. |
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Servings: 12 |
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Recipe Source |
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"Squeaker" SLBB |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "We really enjoyed this breakfast
casserole. When we make it again, I would try using the Monterey
Jack cheese with jalapenos as we used the regular cheddar-jack. It
also might be good to add a few drops of tabasco just for a bit of
spice."
-San Diego, CA
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