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Farmer's Casserole Recipe
Farmer's Casserole Recipe photo by Taste of Home

Farmer's Casserole Recipe

Read Reviews (29)
4.59 29
Publisher Photo
Meet the Cook: 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. It's also versatile...elegant enough to serve for a ladies' brunch but hearty enough to satisfy a man-sized appetite. -Nancy Schmidt, Center, Colorado
TOTAL TIME: Prep: 10 min. + chilling Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 55 min.
MAKES: 6 servings

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 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Nutritional Facts

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

Directions

  1. Place potatoes in an 8-in.-square 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.
Originally published as Farmer's Casserole in Country Woman March/April 1997, p29

Nutritional Facts

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

Enjoy this recipe with a sparkling wine.

Reviews for Farmer's Casserole(29)

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 18, 2014

Very good

MY REVIEW
Reviewed Apr. 14, 2014

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.

MY REVIEW
Reviewed Apr. 13, 2014

Kids love this. I added about top of garlic

MY REVIEW
Reviewed Apr. 12, 2014

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

MY REVIEW
Reviewed Apr. 12, 2014

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.

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