Wednesday, February 2, 2011

Farmer's Casserole

This is a new favorite in our house.  I made it the first time for guests for New Year's Day Brunch and have since made it again for my family.  This is a great dish for a weekend lunch, brunch or dinner for the family.


3 cups frozen shredded hash brown potatoes (24 ounce bag)
3/4 cup of shredded  Monterey Jack Cheese (3-4 ounces)
3/4 cup of shredded Cheddar Cheese (3-4 ounces)
1 cup ham or Canadian-style bacon (5 ounces)
1 can of mild green chilis (4.5 ounce can - optional)
1/4 cup green onions, sliced (2-3 medium)
4 beaten eggs
1 - 12 ounce can of evaporated milk (the full fat kind works best)
1/4 teaspoon of pepper
1/8 teaspoon of salt

Note:  You can use whatever kind of cheese you like.  It is yummy with a shredded cheese mix.
I make mine without the chilis and onions as my children don't like them, but I bet it is fabulous with them included!


Grease a 2 quart square baking dish. 
Arrange potatoes evenly in bottom of dish.
Sprinkle with cheeses, ham, green chiles, and green onions. 
In medium mixing bowl, combine eggs, milk, pepper and salt.
Pour egg mixture of potato mixture in dish.

NOTE:  Chill for several hours or overnight in the fridge before baking or immediately cover and place in freezer for future meal.

Serving Instructions:

Thaw completely (if frozen). 
Bake uncovered at 350 degrees for 40-45 minutes or until center appears set.
Let stand 5 minutes before serving. 
If you prefer; extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.


Beth said...

This sounds like a yummy and easy winner! I'm trying it tonight! Great Blog!

Nancy said...

Working on my menu for next week and this is on my list! Sounds delicious!!