Farmer’s Casserole


  • 3 cups frozen shredded hash browns
  • 3/4 cup shredded Monterey Jack cheese
  • 1 cup diced fully cooked ham
  • 1/2 cup chopped green onions
  • 4 eggs
  • 1-12 ounce can evaporated milk
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt

Directions: Place potatoes in 8 inch square baking dish.  Sprinkle with cheese, ham and onions.  In a small bowl, beat eggs, milk, pepper, and salt together; pour over all.  Cover and refrigerate for several hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350° F for 55-60 minutes or until a knife inserted near the center comes out clean.

Yield:  6 servings



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