Farmer's Casserole Recipe
- 3 cups frozen shredded hash brown potatoes
- 3/4 cup shredded Monterey Jack cheese
- 1 cup cubed fully cooked ham
- 1/4 cup chopped green onions
- 4 large eggs
- 1 can (12 ounces) evaporated milk
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1. Place potatoes in an 8-in. baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
- 2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 55-60 minutes or until a knife inserted near center comes out clean. Yield: 6 servings.
1 each: 252 calories, 14g fat (7g saturated fat), 187mg cholesterol, 531mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 17g protein .
Reviews for Farmer's Casserole
"I think its awesome way to get great recipes to cook at home for your family's."
"Not bad. Didn't use evaporated milk, just regular milk, and yellow onion instead of green. Needs more veggies, but has a good flavor."
"It's a great recipe! Not a lot of ingredients, can easily be adapted, and turns out delicious."
"Rating this recipe as printed. It came out very well. I especially like this recipe because it does not make a huge amount and does not use bread (gluten issues). Of course, it could be doubled. Very convenient to make the night before and bake the next day. It is a good "clean out the fridge" recipe. The flavor was a little bland for our tastes and that is the reason for 4 star rating instead of 5. When I make it again, I will use O'Brien type potatoes and a stronger flavored cheese. Very good basic recipe. Thank you for sharing with us."
"Made this for Christmas morning. It was easy and delicious. Based on some of the reviews I used a little less milk, maybe 10 ounces instead of 12. It was cooked perfectly after 45 minutes. I also substituted crumbled bacon instead of the ham because thats what I had available. Everyone loved it thanks for posting this!"
"Good. Easy to put together. Will try variations of it. Really needs longer cooking time. I made as directed, but was not done at 60 minutes. Way to liquid. Went another 1/2 hour, was nice a brown, covered with foil and cooked a bit longer. Also, as most should know, let set up before serving."
"Great recipe! Great as written and a great recipe to adapt to your family's taste. Super easy and delicious!"
"This casserole was a big hit with my son's university friends. Served it the morning after his university graduation party to him and all his friends. Leftovers the next morning reheated wonderfully with my son going to work . We all thought this was a five star. I added a little red pepper for some colour. This is a 5 star meal."
"For the people who added bacon or sausage, doesn't the fat make it greasy, and oily?"
"I made this with bacon instead of ham and it turned out great. My husband really liked it."
"my husband, myself and church group loved this recipe...wouldn't chance a think...I used ham steak cut up and defrosted hashbrown patties I shredded myself...husband who is not crazy about eggs really loved it"
"To Simple foods : No these people are not laughable but rather just mean I love the reviews ,and admire the care in which people make changes to their personal preferences without hurting the feelings of the one who just wants to share."
"love the recipe, had not thought to use ham, my family also loves it with fried up ground sausage. And the Monterey jack was excellent!"
"I tried this and not only is it quick and easy, it tastes delicious!"
"This is in my FB news feed today and I made it last night. Too funny. I cut the recipe in half for 2 of us but still used 4 eggs. It was good but I think, based on other comments, the baking temp should be a bit higher and time longer. I baked at 375 for 45 minutes. Next time I will try it with a cheddar and Monterey Jack mixture and perhaps bacon. I found the Monterey Jack a bit too mild. It's a good recipe to play with. You could add mushrooms and green or red pepper too."
"I used a roll of sage sausage in place of ham, also white onion not green onion (was out) and did not chill and it turned out great"
"Sorry, but I think it's laughable that anybody reading a recipe gets their eyebrows in a snit because they recognize it as having been published elsewhere. What are you people - the copyright police??!! This is a friendly, sharing down home web site, for goodness' sake! I seriously don't care where the recipe came from - EVER, for ANY reason! I guess I assumed that everybody else is reading the recipes because they love food, favorite recipes from different parts of the country, AND - maybe - because they're people who enjoy sharing good stuff rather than criticism. May it be so."
"This is a keeper!"
"Can I use sweet potatoes instead?"
"This is a wonderful dish for a main meal or a side. @cwbuff2- If you doubled the recipe, you should have doubled the baking dishes. That will ensure that everything is baked PROPERLY."
"I have made this many times and it always bakes up tasty. cwbuff22, why did you rate a recipe low when you didn't follow the directions? You don't know why you doubled it, baked, and then gave a low rating. No wonder it wasn't cooked in the center. Make it as prescribed and then rate it!"
"I don't know why, but I doubled the ingredients like a previous poster, and it was not cooked in the center when I took it out. I thought baking it 1 hr would be enough, but it still didn't get finished even when I put it back in the oven for another 15 min. We finally had to finish our individual portions in the microwave because everybody was hungry and tired of waiting. I had taken the hash browns out the night before, so they were defrosted. Also, I think perhaps the hash browns would taste better if they were browned first - they were still kind of raw tasting. I have other similar recipes which are fine, so I will not try this one again."
"Excellent. I used it for dinner with some leftover ham."
"The whole family liked it."
"I didn't care for this at all. It smelled wonderful and had very nice presentation but it was bland and the combo of evaporated milk and eggs had an odd texture. My guy enjoyed it tho. Can't please everyone ;-)"
"Excellent recipe! I have made this many times and always double the recipe and put it in a 9x13 pan. I also have made it ahead and let it sit overnight in the frig before baking. Once in awhile I make it last minute and use frozen hash browns and bake it right away without letting it sit, and it still turns out great."
"Kids love this. I added about top of garlic"
"To froggie.blue , as Immanda said, you need to look at the annotation at the bottom of the recipe: "Originally published as Farmer's Casserole in Country Woman March/April 1997, p29". So I think it's "Country Woman" (Reiman Publications, a Reader's Digest company), a sister magazine to "Taste of Home", that is (due) an apology and a credit from "East Well, Lose Weight" (a "Better Homes & Gardens special interests publication, Meredith Corporation). So if you feel so strongly about it, here is the contact information for BH&G. http://www.meredith.com/mediakit/bhg/print/contact.html"
"April 12, 2015 Update - The recipe I use originally came from the 1997 Country Women Magazine. My mother handed it to me and asked me to make it for her/us since she loved breakfast casseroles but it was too much for just one person. To cdbuff2, I use two baking dishes when I double the recipe. I have no idea how you were able to make everything fit in one 8 inch square pan when you doubled it. When I add fresh vegetables to the recipe, I do bake longer because of the extra water in the vegetables. I also have to add additional baking time when using glass dishes versus metal pans and so will bake until a knife inserted in the middle of the casserole comes out clean. I made this last Sunday for Easter Brunch and added 1/2 cup chopped green pepper and 1/2 cup sliced morel mushrooms (just harvested) and plan to make two casseroles for a breakfast meeting scheduled on May 2. This is still a very simple, hearty and delicious breakfast casserole.I have been making this casserole for years and years! We have regular breakfast meetings for the service groups I belong to and this one always disappears quickly. I double the recipe and use chedder and mixed cheeses as well. We always have a garden and so I often add sauteed red and green pepper if they are in season. I personally like more salt and pepper but when you are serving a varietty of guests who could have different health issues like I do. I put the salt and pepper on the table for them to decide if they want more. Great recipe and a great base for the different variations shared by some of the reviewers."
"Very good....and to froggie.blue....please note that this recipe was originally published in Country Woman in 1997, 17 years BEFORE it was published in Eat Well, Lose Weight"
"Very good! I used frozen potatoes O'Brien and added small can of chopped jalapeno peppers.Crush french fried onions and add to the top about 10-15 min. before it is finished."
"The original recipe can be seen in the "Eat Well, Lose weight " magazine, 2014 edition. Changing milk to evaporated milk you should still give credit where credit is do for the recipe."
"My husband & I really like this. I've made it several times &, of course, the make ahead is a definite bonus."
"Will use this for a ladies brunch.....looks good!"
"I'm going to try it with crushed pineapple and serve it to my church group. It sounds like a wonderful recipe and easy to make. I purchase two 1/2" thick slices of deli low salt, low fat ham and chunk chop it in my food chopper."
"It's a recipe and it's very good...but I just have to put my two cents in about comments from people who get all bent out of shape that it could be a copycat recipe....IT's A RECIPE...don't get your panties all in a bunch - make the casserole and enjoy life!"
"Excellent dish. I made a few changes so it wouldn't be bland (as some commenters said). Added 4.5 oz canned diced green chiles, 5 oz diced Canadian bacon and instead of regular shredded hash brown I used the brand by the egg section of the grocery store, 24 oz/3 cups of "Simply Potatoes: Southwest-style Hash". Perfect!"
"Candymae--use egg subsitute, fat free evaporated milk, 99% fat free ham (or try a turkey ham/bacon) and reduced Monterey Jack (if you can find it)"
"This was excellent!! So easy to make!! I would make this again!!"
"Easy, yummy, and filling. Mintb, this was first published in Country Woman 1997 so bhg and allrecipes most likely copied it from here."
"Not bad but not exciting. Hash brown bake is far more tasty"
"This is a great recipe the same one is on the bhg website and allrecipes using a different kind of cheese with comments dating back to 2009. I hope this person is not passing this off as an original."
"A little bland for my tastes, might be improved with sharp cheddar and a dash of onion powder. Otherwise an easy recipe."
"i would like to make this recipe am on low chosterol diet. how to make a lower recipe"
"AWESOME RECIPE I make this everytime my kids come and visit. So easy to make and great that I can make night before."
"The first time I made this was 10 years ago. It has been a favorite ever since. It is delicious and I always get asked for the recipe when I take it to functions. The potatoes are a nice change from the typical breakfast casseroles that use bread."
"Not my favorite breakfast casserole. Somewhat bland."
"Very good and great to be able to make the night before!!!"
"This is a very good recipe and quite simple to make. A little skimpy for 6 as a main breakfast/brunch entree. Needs a little more salt and pepper. I used reduced fat jack cheese. I added a 5th egg but don't know if it was necessary. I didn't think 4 eggs was enough for the amount of liquid."
"Great recipe! I made it for for a breakfast event at work, and it was a huge hit!"
"I have made this recipe several times for my MOPS groups. They love it every time! It comes together quickly the night before, and tastes wonderful the next day! I LOVE it -- I do double the recipe and put it in a 9x13, and it works beautifully! I am always asked for the recipe. YUM!"