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 in the 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 in the 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
    ladams1221 User ID: 1484868 272934
    Reviewed Sep. 11, 2017

    "This was very quick to put together. I didn't see the need to let it chill for any time, since it didn't have bread in it that needed to soak up the egg & milk, so i baked it right away. That may be why I did have to bake it 10 minutes longer, so that the center didn't have any jiggle to it. I added 1/2 teaspoon dry mustard, a handful of fresh spinach, chopped, & I used 1% milk instead of evaporated milk. Even my 8 year-old granddaughter liked it! I have a gluten-allergic daughter, so I appreciate any tasty gluten free recipe I can find. Thanks for the recipe!"

    MY REVIEW
    Jan User ID: 8835277 272594
    Reviewed Sep. 3, 2017

    "I have success with this recipe by OMITTING THE MILK and beating in some SMALL CURD COTTAGE CHEESE instead! I like the texture and its NOT runny. I like it with bacon bits instead of ham too. Also use the frozen hash browns that already have onion and green pepper in it....even easier!"

    MY REVIEW
    cassjax45 User ID: 7926441 272584
    Reviewed Sep. 3, 2017

    "I've made this many times and we really like it. I've always used evaporated milk and I use O'Brien style Simply Fresh potatoes (found in the refrigerator section). I also use Canadian Bacon rather than ham which tends to be saltier. There are only 2 of us at home so I cut the casserole into serving pieces and freeze the extras for a quick meal when I'm rushed for time."

    MY REVIEW
    eileen344 User ID: 673346 271821
    Reviewed Aug. 15, 2017

    "Did not care for this. The potatoes were flat and tasteless. Didn't like the texture either. It seemed to be "fluffy". Maybe with some additions and changes it would be good. Probably will not make it again as is."

    MY REVIEW
    lmmanda User ID: 1101093 15425
    Reviewed Aug. 15, 2017

    "Very good."

    MY REVIEW
    fitnessguru User ID: 7387619 41629
    Reviewed Aug. 15, 2017

    "It's very good"

    MY REVIEW
    voodoowitch User ID: 635464 16227
    Reviewed Aug. 15, 2017

    "easy, yummy, and filling."

    MY REVIEW
    mrtats333 User ID: 6374125 271773
    Reviewed Aug. 14, 2017

    "This wasn't very good. Bland flavor, but the worst part was how watery it was, even after baking it for 90 minutes. The egg mixture never seemed to set. The recipe Saturday you can substitute milk for condensed milk, but I don't recommend it. I used whole milk and I'm pretty sure that's what made it runny."

    MY REVIEW
    maia User ID: 1284083 270263
    Reviewed Aug. 2, 2017

    "easy and quick to put together. Once it's baked off and cooled I cut it into serving size squares and freeze to take to it to work. Reheats nicely in the microwave and I add a little salsa on the side."

    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."

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