This hearty Farmers Casserole is a simple and satisfying dish perfect for breakfast, brunch, or even a light dinner. It features layers of shredded hash browns, savory ham, cheese, and green onions, all baked in a creamy egg custard. It’s also a great make-ahead option!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen shredded hash brown potatoes | 6 cups |
| Monterey Jack cheese, grated | 2 cups |
| Ham, diced | 2 cups |
| Green onions, chopped | 1/2 cup |
| Large eggs, beaten | 8 |
| Evaporated milk | 2 (12 oz) cans |
| Garlic salt | 1/2 teaspoon |
| Freshly ground black pepper | 1/4 teaspoon |
Instructions:
- When ready to bake, preheat oven to 350°F (175°C).
- Arrange the frozen shredded hash brown potatoes in an even layer in the bottom of a 9×13-inch baking dish.
- Sprinkle the grated Monterey Jack cheese evenly over the potatoes.
- Distribute the diced ham over the cheese layer.
- Scatter the chopped green onions over the ham.
- In a large mixing bowl, whisk together the beaten eggs, evaporated milk, garlic salt, and freshly ground black pepper until well combined.
- Pour the egg mixture evenly over the ingredients in the baking dish.
- At this point, you can cover the dish and refrigerate it for up to overnight if desired.
- If chilled: Bake uncovered in the preheated oven until the center is set, about 1 hour and 30 minutes.
- If baking unchilled: Bake uncovered in the preheated oven until the center is set, about 1 hour and 15 minutes.
- Let the casserole stand for a few minutes before serving.
Here is another very easy recipe for a farmer’s casserole:
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) package frozen peas and carrots
- 1 (10.75 ounce) can cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 (16 ounce) package refrigerated biscuits
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown ground beef in a large skillet over medium heat. Drain off any excess grease.
- Add onion to skillet and cook until softened.
- Stir in cream of mushroom soup, peas and carrots, cream of chicken soup, milk, and cheddar cheese. Bring to a simmer.
- Pour mixture into a 9×13 inch baking dish.
- Arrange biscuits on top of the casserole.
- Bake in preheated oven for 20-25 minutes, or until biscuits are golden brown.
Enjoy!