Farmer’s Casserole

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.

Farmer's Casserole

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!

Farmer's Casserole

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.

Farmer's Casserole

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

Just a great breakfast casserole, and it's super easy to make!

Course Breakfast
Cuisine American
Keyword breakfast, casserole, farmer's
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 268 kcal


  • 6 cups frozen, shredded hash brown potatoes
  • 1 1/2 cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
  • 2 cups diced, cooked ham (or Canadian bacon)
  • 1/2 cup sliced green onions
  • 8 large eggs, beaten (or 2 cups egg substitute)
  • 2 12-ounce cans evaporated milk (can use whole, 2% or fat free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground 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.

Recipe Video

Recipe Notes

  • Add tabasco for a bit of a kick.
  • Serve with a good dollop of sour cream.
Nutrition Facts
Farmer's Casserole
Amount Per Serving (1 serving)
Calories 268 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 155mg 52%
Sodium 288mg 12%
Potassium 547mg 16%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 5g
Protein 14g 28%
Vitamin A 9.3%
Vitamin C 13.5%
Calcium 28.6%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.
More Breakfast Casseroles...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Irene wrote:

    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

    • Lori Lange wrote:

      Good question. Evaporated milk is sold as either whole, 2% or fat free. You can use any of those. Don’t use regular milk 🙂

  • DeAnne Johnson wrote:

    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.

  • Denise Johnson wrote:

    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

    • Lori Lange wrote:

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

  • Sharon wrote:

    Can you use dried hashbrowns in a box?

    • Lori Lange wrote:

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

  • Penny O’Connor wrote:

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

    • Lori Lange wrote:

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

  • Thom wrote:

    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????

    • Lori Lange wrote:

      great idea!

  • Chris wrote:

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

    • Lori Lange wrote:

      I haven’t tried freezing this…

  • Michelle Coen wrote:

    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?  

    • Lori Lange wrote:

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

  • Crystal wrote:

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

    • Lori Lange wrote:

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

  • kat jennings wrote:

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

  • Ro wrote:

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

    • Lori Lange wrote:

      perhaps a little longer than indicated, but not double.

  • melanie wrote:

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

  • Debbie wrote:

    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.

  • rmoore wrote:

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