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Farmer’s Casserole

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
  • Total Time
    Prep: 10 min. + chilling Bake: 55 min.
  • Makes
    6 servings


  • 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


  • 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, until a knife inserted in the center comes out clean, 55-60 minutes.

Test Kitchen Tips
  • Regular milk is a fine substitute for evaporated.
  • This is a great casserole to make for gluten-free guests—no bread!
  • Nutrition Facts
    1 serving: 252 calories, 14g fat (7g saturated fat), 187mg cholesterol, 531mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 17g protein.


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    Average Rating:
    • Gordon
      Aug 5, 2020

      Have not made this as of yet, company this weekend, will make it then. However, seen the comments that some people think it was too bland, others add green chiles for some flavor (great idea). However, as my wife and I are both retired and we spend equal time in the kitchen, whenever we see recipes similar to this, using frozen hash browns, and "bland" comments attached, we always ask ourselves-why not substitute the shredded hash browns and for potatoes O'Brien? This switch has never failed us. But, being that my family loves spicy foods, will add the green chiles as well. Thanks, Nancy, for the recipe!

    • Christine
      Aug 4, 2020

      I do one like this but put bake beans in as well so good

    • Pete
      Aug 4, 2020

      To S.C.319 there’s obviously a problem with your oven. No other reviewer had that problem. Too bad to leave bad reviews due to your inept cooking skills.

    • ccole48
      Aug 4, 2020

      Your ad is covering the ingredients! I can guess, but you sure won't get credit! Fix it.

    • Jane
      Aug 4, 2020

      Good recipe. I substituted sausage and doubled the cheese, which I changed to pepper jack; I also used red onion because these were on hand.

    • Janice
      Aug 3, 2020

      I used Cheddar Cheese instead of Monterey Jack & substituted pork sausage in place of the ham. Our family thought it had more flavor

    • Judy
      Jul 27, 2020

      Cooking time aeems to be an issue. I don't get up early enough to let things sit for 1/2 hour and then bake for another hour plus. Cooking this in muffin tins helps solve that problem. I'm still working on the timing.

    • Karen
      Jun 4, 2020

      Good recipe, but next time will double the sweet onion, the cheese

    • mrs.pawling
      Apr 16, 2020

      Yum! I made this for dinner after letting it sit all day in the refrigerator. I didn't have green onions so used diced yellow onion, and added a can of green chilies. I served it with a side of pico de gallo and topped it with just a dab of fat free Greek yogurt. Served with a nicely dressed salad, this made a perfect dinner.

    • Cee Gee
      Mar 10, 2020

      Made it twice. Modified the 2nd time. Doubled the fresh cracked pepper. Added cumin and smoked paprika about 1/2 tsp each. Delicious.