Farmer’s Casserole

A very popular breakfast recipe: Farmer’s Casserole ~ here is a short video showing you how to make it. Scroll to the end of this post for a printable recipe.

I have made this recipe many times for Thanksgiving morning, Christmas morning, Easter brunch, kid sleepovers, family gatherings and more. It’s the kind of recipe that everyone enjoys so much, and it’s a very popular recipe here on the RecipeGirl site!

Since my Mom has to eat gluten-free these days, I was super happy to find that I could make this breakfast casserole completely gluten free. I use Ore-Ida shredded hash browns for this recipe if I need to make it gluten-free. If you don’t need to worry about that, just use whatever hash browns you can find!

Farmer's Casserole recipe - a delicious and easy to make breakfast casserole recipe that is perfect for holiday mornings or family gatherings!

The recipe calls for Monterey Jack cheese with jalapeno or cheddar… choose whatever you prefer, but you can also sub in Swiss if you enjoy that with eggs too!

Tip: Please use evaporated milk for this recipe, not regular milk.

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Farmer's Casserole


  • 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


  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 to 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.


  • Add tabasco for a bit of a kick.
  • Serve with a good dollop of sour cream.
SOURCE: (via Southern Living Forum "Squeaker")

57 Responses to “Farmer’s Casserole”

  1. postedJun 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. postedJul 24, 2012 6:52 PM

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

    • postedJul 25, 2012 9:51 AM

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

  3. postedJul 31, 2012 3:40 PM

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

  4. postedSep 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…..

  5. postedSep 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.

  6. postedSep 12, 2012 7:49 PM

    Sounda great, thinking will halve it

  7. postedSep 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.

    • postedSep 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?

  8. postedOct 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!

  9. postedDec 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.

  10. postedDec 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.

  11. postedJan 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

  12. postedFeb 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.

  13. postedApr 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!

  14. postedOct 27, 2013 2:50 PM

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

    • postedOct 28, 2013 10:46 AM

      I haven’t tried it.

  15. postedOct 28, 2013 1:25 AM
    Pauline Barker

    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!

  16. postedNov 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.

  17. postedNov 22, 2013 10:37 PM

    can i use regular milk instead of evaporated?

    • postedNov 25, 2013 9:11 PM

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

  18. postedDec 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.

  19. postedMar 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.

  20. postedMar 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.

    • postedMar 10, 2014 6:28 AM

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

  21. postedMar 8, 2014 11:56 AM

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

    • postedMar 10, 2014 6:23 AM

      I have not tried this recipe with fresh potatoes.

  22. postedMar 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.

  23. postedMar 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”.

  24. postedMay 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!!

  25. postedMay 19, 2014 12:36 PM
    Becky Patrick

    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!

  26. postedJul 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.

  27. postedAug 7, 2014 6:01 AM

    I appreciate constructive feedback. I always read reviews on recipe’s. Often times it’s helped me to avoid making something that could have been a disaster. I look forward to making this particular dish.

  28. postedAug 11, 2014 2:37 PM

    I am just trying this for the first time and used frozen (not shredded hash browns) so lets hope this turns out 🙂

  29. postedJan 25, 2015 7:01 PM

    How long is the baking time if making two 9×13 baking dishes?

    • postedJan 30, 2015 1:10 PM

      perhaps a little longer than indicated, but not double.

  30. postedAug 22, 2015 6:11 AM
    kat jennings

    I made it and it turned out great! this time I will use sausage just because I’m not a big fan of ham.

  31. postedDec 25, 2015 7:43 PM

    I would love to make this, it looks so good, but I can’t eat eggs, can you make this without the egg?

    • postedDec 26, 2015 8:13 AM

      Well, it’s an egg casserole… so I think I’d try another recipe because leaving out the egg will not work.

  32. postedMay 7, 2016 6:59 AM
    Michelle Coen

    I’m looking for a recipe to make in a large roaster, not regular oven or crock pot. I was unsure of temp and times for the roaster, and if I could double the recipe?  

    • postedMay 13, 2016 6:34 AM

      I’ve never cooked with a roaster before, so I don’t think I’ll be much help!

  33. postedAug 10, 2016 5:38 AM

    Has anyone tried freezing this to save for later?? Thanks!

    • postedAug 20, 2016 7:33 PM

      I haven’t tried freezing this…

  34. postedNov 15, 2016 5:45 PM

    I think I messed up. I cooked it for over an hour and it was still runny. 🙁 but it tasted great. 

    • postedNov 19, 2016 9:09 AM

      that’s not good! 🙁

  35. postedNov 20, 2016 5:01 AM

    Made it with O’BRIAN potatoes and sharp chedder…one pan with ham the other with jimmy dean hot sausage….now I’m getting demands too mKe it all the time instead of special occasions LOL….Nope it’s just for Thanksgiving and Christmas mornings….maybe New Years with the Rose Parade????

    • postedNov 20, 2016 4:29 PM

      great idea!

  36. postedNov 21, 2016 4:28 PM
    Penny O'Connor

    does it have to be evaporated milk?? or can I use 2%

    • postedNov 22, 2016 3:38 PM

      I would use evaporated milk… it is more concentrated than regular milk.

  37. postedMar 16, 2017 10:38 AM

    Can you use dried hashbrowns in a box?

    • postedMar 17, 2017 9:08 AM

      I have never done that, so I’m not sure!

  38. postedJun 30, 2017 6:04 AM
    Denise Johnson

    Hi Lori,
    I have a question about the farmer’s casserole. I made it before and LOVED it. My brother and his family were coming in tonight late tonight so I made this today almost all the way done so that I can pop it in the over tomorrow quickly before we head to the beach early tomorrow morning. BUT now, he is not coming till tomorrow so we are not going to the beach until Sunday. Will this be ok in the Frig until Sunday morning, almost fully cooked?

    Thanks, Denise

    • postedJun 30, 2017 7:44 PM

      Hmmm, I’ve never partially cooked it… so I would be a little weary about advising that it will be ok. No idea. Sorry!

  39. postedDec 19, 2017 3:41 PM
    Audrey Clausen

    Have you baked this recipe in a cake pan?

    • postedDec 19, 2017 8:54 PM

      I’ve always just used a rectangular baking dish- a 13×9 inch pyrex works well.

  40. postedJan 4, 2018 11:43 AM

    I halfed the recipe and added extra seasoning. Husband and I didn’t like it and ended up throwing it away. It was kind of runny, very bland, and the little taste it had wasn’t pleasant.

    • postedJan 7, 2018 7:38 PM

      sorry you did not enjoy it.

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