Saturday, September 13, 2008

Farmer's Casserole

Our church had a recipe party this past week, and while I wasn't able to attend - my wonderful friend Jen picked up copies for me...

Farmer's Casserole
Courtesy of Angela
Yield 8 Servings

6 cups frozen shredded hash brown potatoes
1 cup grated Monterrey Jack cheese w/jalapenos (I will opt for no peppers in mine)
1 cup diced fully cooked ham (Hormel pizza top)
1/4 cup sliced green onion
4 large beaten eggs
1 (12 oz) can evaporated skim milk
1/8 teaspoon salt
1/8 teaspoon pepper

Grease a 13 x 9 x 2 inch baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion.

In a medium bowl combine eggs, evaporated milk, salt, and pepper. Pour egg mixture over potato mixture in a dish. (Can freeze at this point)

To prepare to serve, thaw and preheat oven to 350 degrees. Bake, uncovered, for 40 to 45 minutes or until center appears set. Let stand 5 minutes before serving.
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