“My go-to church potluck dish! Everyone loves it”
This hearty Farmers Casserole is a simple and satisfying dish perfect for breakfast, brunch, or even a light dinner. It features layers of shredded hash browns, savory ham, cheese, and green onions, all baked in a creamy egg custard. It’s also a great make-ahead option!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen shredded hash brown potatoes | 6 cups |
| Monterey Jack cheese, grated | 2 cups |
| Ham, diced | 2 cups |
| Green onions, chopped | 1/2 cup |
| Large eggs, beaten | 8 |
| Evaporated milk | 2 (12 oz) cans |
| Garlic salt | 1/2 teaspoon |
| Freshly ground black pepper | 1/4 teaspoon |
Instructions:
- When ready to bake, preheat oven to 350°F (175°C).
- Arrange the frozen shredded hash brown potatoes in an even layer in the bottom of a 9×13-inch baking dish.
- Sprinkle the grated Monterey Jack cheese evenly over the potatoes.
- Distribute the diced ham over the cheese layer.
- Scatter the chopped green onions over the ham.
- In a large mixing bowl, whisk together the beaten eggs, evaporated milk, garlic salt, and freshly ground black pepper until well combined.
- Pour the egg mixture evenly over the ingredients in the baking dish.
- At this point, you can cover the dish and refrigerate it for up to overnight if desired.
- If chilled: Bake uncovered in the preheated oven until the center is set, about 1 hour and 30 minutes.
- If baking unchilled: Bake uncovered in the preheated oven until the center is set, about 1 hour and 15 minutes.
- Let the casserole stand for a few minutes before serving.
