This Farmer’s Casserole recipe is a very popular breakfast recipe. It’s the perfect recipe to serve when you have a house full of guests or relatives. Watch the short video showing you how to make Farmer’s Casserole, then scroll to the end of this post to print out the recipe so you can make it at home.
What is a Farmer’s Casserole?
Farmer’s casserole is a delicious breakfast casserole that is made up of a few simple “farm-friendly” ingredients. It calls for hash browns, eggs, cheese, ham, green onions and evaporated milk. It’s all baked together to create a baked breakfast casserole.
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!
Change things up by adding in a tablespoon of Dijon mustard, mixing in sauteed bell peppers and using a combination of cheeses.
Some of my readers have mentioned that they also enjoy making this for dinner. Leftovers eaten the next day are delicious!
Is Farmer’s Casserole Gluten Free?
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! Evaporated milk is naturally gluten-free, so you don’t have to worry about that. Check the label on the ham you buy to make sure it’s gluten-free.
Can you use regular milk instead of evaporated milk in Farmer’s Casserole?
I don’t recommend using regular milk. Evaporated milk is more concentrated and creamy. It works best in this recipe. You can locate evaporated milk in your market’s baking aisle. Those who have used regular milk find that the casserole turns out too watery.
Can you use fresh potatoes instead of frozen hash browns in Farmer’s Casserole?
I don’t recommend using fresh potatoes for this recipe. When you grate the fresh potatoes, they will immediately begin to oxidize and turn an unappetizing grey color. Frozen hash browns work great for this recipe!
If you are looking for more recipes to serve with this recipe, you might enjoy adding Banana Coffee Cake and Fruit Salad with Lime Syrup to the menu. Champagne Brunch Punch also looks very good!
Farmer's Casserole
Recipe Details
Ingredients
- 6 cups frozen, shredded hash brown potatoes
- 1½ cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
- 2 cups diced, cooked ham (or Canadian bacon)
- ½ cup sliced green onions
- 8 large eggs, beaten (or 2 cups egg substitute)
- Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- 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.
- 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 1 hour and 15 minutes or until the 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 1 hour and 30 minutes.
Video
Notes
- Add Tabasco for a bit of a kick.
- Serve with a good dollop of sour cream.
Great recipe! Less people showed up for brunch than I planned for. Can I freeze the leftovers
yes!
Simply delicious! The only thing I would note is that I did not have to cook it quite as long, so keep an eye on it the last half hour so it doesn’t overbrown.
Can I cook this tonight and reheat in the morning?
I think that would be fine. You’ll be heating leftovers, so won’t be as good as same day.
I used Tater Tots instead of hashbrowns. The casserole turned out great!
Great Recipef! Turned out perfect for me. For those of you who say it came out a bit soupy, here is a way around that. Let the hash browns thaw in the bag and then dump them out on the counter or cutting board and gently blot excess liquid out of them out of them before putting them in the baking pan. 🙂
I basically followed the directions but added red peppers. I baked this for over an hour and it seemed done but the bottom was a little soft. It was excellent though, but am thinking maybe I should have placed the dish in oven bottom.
can this be frozen before cooking
I have not tried that.
In this casserole, can you brown the hash Brown’s before putting the casserole together
sure, but not necessary
I’ve made this recipe for years. It was in a Tast of Home cookbook. The only difference was the condensed milk. One can is enough. I don’t understand the need for 24 ounces of milk. I use one can and 10 eggs and it always sets up. If you want to make it without refrigerating overnight, just bake the hashbrrowns in greased dish for 15-20 minutes before adding the additional ingredients, you can then finish back in the oven.
she used evaporated milk, not condensed milk
Made this for today’s Mother’s Day brunch. It was a success.
I was reading the reviews and saw the Soupy stuff–and at first, I thought “maybe they used the wrong kind of milk,” but after some thinking–is it possible that the folks who had the soupiness factor did NOT allow the casserole to sit overnight and absorb the liquid? I have never made this, I freely admit it (although I’m going to, this weekend), but I make stratas, quite a bit and they will do this–come out like seasoned savory soup–if you do NOT allow them to soak overnight or even longer. Any chance that’s it?
what type of evaporated milk did you use? and what was the size of the can ? Thank you
Hi There, the complete recipe is at the bottom of the post. Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)
delicious! Easy to make. Added red and green bell peppers.
I have a question – do the frozen hash browns go into the baking dish still frozen or thawed? Thank you!
They can be frozen!
I’ve seen and tried similar recipes. I suspect this stands out from all the others. Is there a vegetarian substitute for bacon or ham. I’m sure both are awesome additions, but some guests don’t eat pork or meat. Others mentioned bell pepper, jalapeno, mushrooms, additional onion. I can’t think of a good substitute except smoked paprika, green chilies or meaty mushrooms.
Going to try this today if I can use half and half? Lots so easy and amazing.
Did you try it with half and half? I’ve only ever used evaporated milk.
Great recipe! I used 1 pound of browned, drained sausage. Also added diced red and yellow bell peppers. (In case you didn’t know bell pepper freezes well and can be used in this type of dish. I just seed and de-rib leftover bells, cut them in long slices and keep in freezer bags. Just pull out the amount you need, dice and sprinkle on top before adding the egg mixture.) I also couldn’t find the Jalapeño Monterrey Jack, so I just added a 4 ounce can of chopped green chilies to the egg/milk mixture. Of course I use 2 cups of the Monterrey Jack and 1-2 cups of sharp cheddar. If you cook it ahead of time, you can just cut and nuke individual servings. Cover to nuke so that it doesn’t dry out. I’ve made this several times and always get rave reviews, so I suspect some people have REALLY slow ovens or are not using the full fat EVAPORATED milk in the can. Everyone loves it!
Do you think I could cook this the night before and reheat in oven the next morning? If so what temp and time setting would be good?
Hi There,
I have not tried this as an overnight recipe, so I’m not sure…
This is a great recipe. Made it using reconstituted hash browns. Once wonderful thing is that you can make a wide variety of variations with this recipe. Do you know what the nutritional info would be if you used cream instead of evaporated milk?
Not sure– but figure out the calorie difference and just add it in!
I highly recommend this recipe. I don’t use the frozen has browns, but instead use the Simply Potatoes brand of shredded potatoes as they are not wet. Works out great and the left overs are wonderful.
What was I missing, I thought this recipe was super bland and not repeatable…
I agree. It was bland and all one note. It needed crunch or spice. I wouldn’t make it avain.
I made this for dinner. Added diced jalapeños, green, and red peppers. Very tasty!!! Will make it some time for breakfast.
Can you freeze this recipe ahead of time
I haven’t tried freezing this one.
Definitely a KEEPER! Try with the sour cream for sure! My husband isn’t huge on eggs so this was a chance and I made it as is, turned out to be a hit for him and the kids!! Adding this to the regular rotation, thanks!
Just 2 of us now so I halved the recipe. It turned out perfect. Maybe those that felt it was soupy live in a different altitude?? I am in Arizona and it came out perfectly done. Will totally make again.
Do you have to let it sit in refrigerator for several hours for best result?
You shouldn’t!
I Love it and I can make so many variations of.this recipe 5 thumbs up
This one is a keeper! My hubby and I both loved it! I used hot sausage instead of ham, and O’Brien potatoes instead of shredded, and added a little extra cheese. It was totally baked and set in 1 hour, and it was a big hit for Saturday brunch!
I made this today for breakfast and ohhhhh my god it was awesome I did add some mushrooms will definitely make again. Thank you for sharing this.
My wife cut the recipe in half for just the two of us. I made it this morning and it was SOOOOO good. We discussed putting a little more onion in the next time. YUMMY
Lori, I need to make the Farmhouse Casserole on Friday but not bake it until Sunday Morning! Will it be ok to keep it in the frig for 2 nights???
Thanks, Angie Green
I’m not sure!! That’s a long time to be sitting in the fridge before baking. I really have no idea since I haven’t waited two days before. Good luck!!
I cannot find frozen shredded hash browns for love not money. Can I use cubed hash browns? It seems to be the only kind I can find unless I shred them myself but it’s already been stated not to do that (shredding fresh potatoes). Any suggestions?
I’m not sure– I tried to make them with freshly shredded potatoes once and it wasn’t a good result!
Every time I make this, it’s soupy. What am I doing wrong?
I made this but halved the recipe as my husband and I would have been eating it forever. It generously fed the two of us for dinner with a half pan left over. I diced up some red pepper because I didn’t have green onions. It was delicious. This one is a keeper.
Stupid question…If you half the recipe do you adjust cooking time?
Possibly? I haven’t done that, so I’m not sure.
Made as directed. I am an experienced cook so this looked like it might be worth a try. Once was enough!! It was in the oven for more than 90 minutes and still didn’t set up. The entire casserole was wet and soggy. Maybe if the potatoes were thawed (not suggested in the recipe) it would have turned out differently. Thumbs down on this recipe.
Charlotte, if you put in in the fridge overnight as suggested the hashbrowns would be thawed. It also gives time for it all to soak in.
Made your Farmers Casserole for Father’s Day Brunch, and making it again tomorrow for a family brunch. It was awesome! Recipe very easy to follow. I added bacon bits on top just as garnish, looked beautiful. Thank you for sharing recipe.
This turned out so good! Thank you so much for sharing!
Confusion regarding cooking/baking times. Recipe information mentions: ” Cook Time 50 minutes”.
However, the directions call for : “Bake, uncovered, for 1 hour and 15 minutes or until the center appears set.
I realize not all ovens are the same, but there’s a BIG difference between 50 minutes and 75 minutes (which makes planning to make this for a church potluck for the first time really dicey). Could you please clarify the timing discrepancy? Thanks!
Thanks for pointing that out- it should take about an hour and 15 minutes to cook all the way through.
I have never made this breakfast casserole but I want to for a family gathering. I was wondering if you could make it ahead of time and freeze it. It sounds delicious. Thanks
I haven’t tried cooking and freezing it.
Great recipe. I made it a few hours ahead and refrigerated until about 30 minutes before I had to start baking. I placed the casserole in preheated oven more to the middle/top rack. It cooked up in 1 hour and looked toasty on top. But it was cooked all the way through and tasted fabulous.
Followed the recipe exactly and like a previous review my casserole was very soupy in the middle after baking for over an hour and half. I even put a metal knife in the middle to help spread the heat.
I’m sorry you had trouble getting this to set. May I ask what kind of evaporated milk you used? Whole or fat free? And are you baking at a higher altitude?
I just made this. Had to drain out all the liquid after baking for 1 1/2 hours. Never did set properly. I ended up putting it in a fry pan and browning on the stove top. Too much evaporated milk!!?? I followed the recipe exactly. It did taste good but next time I’m only going to use 1 can of evaporated milk if not less tha that.
That’s really strange– I’ve made this numerous times without any problems. Sorry you had trouble!
Does doubling this recipe for a big crowd work and what would be the cooking time if so?
I would suggest just making TWO pans of it instead of trying to double the recipe.
This came out great the only thing I would of done differently is seasoned the hash browns with salt & pepper. I wish I could of shared a picture.
This sounds amazing! Just wondering about the hash browns…are they thawed and drained, or do you just use them straight from the freezer?
You can keep them frozen.
Made this recipe for Father’s Day brunch. Was a big hit! I even added spinach, zucchini and mushrooms. Just needed to cook about twenty minutes longer to get it to set up.
Can this Farmer’s Casserole be put together and go directly into a freezer and baked later?
I have not tried freezing it, but it can certainly be prepared the night before and then baked the next morning.
Lori-just want to verify the evaporated milk is 2- 12 ounce cans. It seems like a lot more milk than most egg recipes I have tried. I am in a quest to find a great egg casserole and am looking forward to trying this one!
Yes! My recipe calls for more eggs and hash browns than other recipes you’ll find for Farmer’s Casserole.
Awesome for breakfast, brunch or dinner! I love that you list recipes to pair with main dishes! Sometimes the hardest thing is finding a side!
What a great classic to have when family and friends are coming over! I love how easy this is too!
Question on the “6 cups”…. Do you just use the whole bag of shredded hashbrowns? I think the OrIda bags are around 30 ounces. Thanks!
I’m not sure as bag sizes vary- to be safe, I’d measure out the 6 cups!
I want to make this because it sounds delicious. I am wondering if you can make it in a casserole style crockpot like overnight or maybe in the morning before leaving the house & having it ready for dinner that night. What would you think?
I’ve never tried making a breakfast casserole in the crockpot, so I’m not sure!
What about replacing ham with bacon and sausage?
sure!
This is such a hearty breakfast – perfect for lazy weekend mornings!
I can’t wait to make it again! Really delicious!
I love this for when I have a house full of people – always a hit!
A great way to feed a crowd.
I love this farmer’s casserole! Easy to make, so comforting too.
This looks so good, YUMMY
This casserole is so cheesy and family pleasing!
My family will love this!
Wow. It looks absolutely perfect and delicious
Hi Just a question about the evaporated milk. When you wrote you can use whole or 2% or free, did you mean regular milk that comes in the containers or is there evaporated milk 2% etc. Thanks
Good question. Evaporated milk is sold as either whole, 2% or fat free. You can use any of those. Don’t use regular milk 🙂
I’m making this for Christmas morning, tomorrow! I just saw the question in the comments about evaporated milk and your answer to NOT use regular milk!!! I wish that was clear up front because I bought regular milk thinking that’s what you meant as an option! Great. I hope breakfast isn’t ruined! 😩
This dish was great! Everyone loved it! For those concerned that it was too runny – you just may need to bake it longer. After taking it out of the refrigerator, I had to bake mine for 1 hr and 40 minutes – then it was perfect!! Cut it down the middle – if it is runny – leave it in longer until it is baked through.
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
Hmmm, I’ve never partially cooked it… so I would be a little weary about advising that it will be ok. No idea. Sorry!
Can you use dried hashbrowns in a box?
I have never done that, so I’m not sure!
does it have to be evaporated milk?? or can I use 2%
I would use evaporated milk… it is more concentrated than regular milk.
I made this and it was runny in the middle and was burning on top. I cut into the middle, put foil on top and cooked for another 20 minutes. 80 minutes total and it was still a little runny. Next time I will only use 12 ounces of evaporated milk and 6 eggs. I used southwest frozen hash browns and added additional spices so it wouldn’t be bland. Added bacon, mushrooms, green pepper too. Great with salsa on top.
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????
great idea!
Has anyone tried freezing this to save for later?? Thanks!
I haven’t tried freezing this…
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?
I’ve never cooked with a roaster before, so I don’t think I’ll be much help!
I would love to make this, it looks so good, but I can’t eat eggs, can you make this without the egg?
Well, it’s an egg casserole… so I think I’d try another recipe because leaving out the egg will not work.
I made it and it turned out great! this time I will use sausage just because I’m not a big fan of ham.
How long is the baking time if making two 9×13 baking dishes?
perhaps a little longer than indicated, but not double.
I am just trying this for the first time and used frozen (not shredded hash browns) so lets hope this turns out 🙂
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.
I just made this. It was yummy. I used bacon instead of ham. I fried the potatoes in bacon grease. This added great flavor.
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!
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!!
Can you use fresh potatoe ? Would I have to cook it longer ?
I have not tried this recipe with fresh potatoes.
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.
I have not- I’ve only tried the recipe as written.
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.
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.
can i use regular milk instead of evaporated?
Evaporated milk is more concentrated and creamy. Regular milk might make the casserole too watery.
Try O’brien hash browns with onions and peppers in them if you think it is bland! A super easy fix.
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!
Has anyone used soy or almond milk with this? How did it turn out?
I haven’t tried it.
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!
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.
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
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.
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!
Sounda great, thinking will halve it
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.
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…..
Doed the evaporated milk go in dry? Or does it need to be prepared in some way first?
Evaporated milk is sold in a can- likely in your market’s baking aisle. It’s a liquid.
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!