Farmer's Casserole Recipe

4.5 59 70
Farmer's Casserole Recipe
Farmer's Casserole Recipe photo by Taste of Home
Publisher Photo

Farmer's Casserole Recipe

Read Reviews
4.5 59 70
Publisher Photo
Between family and friends, we average 375 visitors a year! This casserole is handy—you can put it together the night before, let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 55 min.

Ingredients

  • 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

Directions

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.
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.

Test Kitchen Tips
  • Regular milk is a fine substitute for evaporated.
  • This is a great casserole to make for gluten-free guests—no bread!
  • Originally published as Farmer's Casserole in Country Woman March/April 1997, p29

    Nutritional Facts

    1 each: 252 calories, 14g fat (7g saturated fat), 187mg cholesterol, 531mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 17g protein.

    • 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.

    Test Kitchen Tips
  • Regular milk is a fine substitute for evaporated.
  • This is a great casserole to make for gluten-free guests—no bread!
  • Originally published as Farmer's Casserole in Country Woman March/April 1997, p29

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    Reviews forFarmer's Casserole

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    MY REVIEW
    Amyken User ID: 8439785 269744
    Reviewed Jul. 20, 2017

    "Made this for a bruch and everyone loved it. However I did read some of the reviews so I changed some things. First I seasoned the potatoes with seasoning salt, pepper and a little garlic powder. Instead of green onions I thinly chopped two small purple onions. I also added a thick and chunky medium salsa on top, used milk and topped it with more cheese. It took about an hour and half to get done. Next time I will cook it the entire time on the lower rack. Letting it set for about 15 minutes makes it easier to cut. Lastly I will add the cheese on top after the casserole has cook half way."

    MY REVIEW
    2124arizona User ID: 845443 268874
    Reviewed Jul. 2, 2017

    "This is perfect to wake up to!! It gets your day started off right!!We love the recipe!!"

    MY REVIEW
    jshonka User ID: 7562897 264537
    Reviewed Apr. 10, 2017

    "I think this would be good with cauliflower instead of potatoes, organic heavy cream or coconut cream instead of evaporated milk and maybe add some colorful red, yellow, and green peppers or broccoli. What do you guys think?"

    MY REVIEW
    itsknotsew User ID: 7518713 257345
    Reviewed Nov. 27, 2016

    "Made for a class breakfast this morning and it was pretty much devoured. I'm always my worst critic but LOVED the look and taste of this one. It was especially easy using the pre-chopped ham bits--no browning or draining. PERFECT! Love it and thanks so much..will be making this one again and again!"

    MY REVIEW
    surfagirl77 User ID: 8818527 246081
    Reviewed Mar. 27, 2016

    "I think its awesome way to get great recipes to cook at home for your family's."

    MY REVIEW
    mrs._white User ID: 7182927 244611
    Reviewed Feb. 28, 2016

    "Not bad. Didn't use evaporated milk, just regular milk, and yellow onion instead of green. Needs more veggies, but has a good flavor."

    MY REVIEW
    MattHart User ID: 8470370 243765
    Reviewed Feb. 13, 2016

    "It's a great recipe! Not a lot of ingredients, can easily be adapted, and turns out delicious."

    MY REVIEW
    Selene K User ID: 2103818 241941
    Reviewed Jan. 17, 2016

    "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."

    MY REVIEW
    sue07647 User ID: 8675193 240193
    Reviewed Dec. 25, 2015

    "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!"

    MY REVIEW
    mzgrinder User ID: 6418368 237863
    Reviewed Nov. 22, 2015

    "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."

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