Every Sunday I would visit my Grandmother’s house and she would have the most amazing dinner waiting on me, always followed by one of her delicious pies. There was nothing that could beat the feeling of being in her warm kitchen, surrounded by delicious aromas and loving family members. One of my favorite meals was a Farmer’s Casserole, which she often made from leftovers from the week’s dinners. This dish has been passed down through generations, and it never fails to put me back in the comfort of my Grandmother’s house when I eat it today.
Amazing Farmer's Casserole
- 3 cups frozen shredded hash brown potatoes
- 3/4 cup shredded Monterey Jack cheese with
- jalapeno peppers or shredded cheddar cheese
- 1 cup diced cooked ham or Canadian-style bacon
- 1/4 cup sliced green onions 2
- 4 beaten eggs or 1 cup refrigerated or frozen egg product thawed
- 1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Nonstick cooking spray
- Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
- In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
- Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand
- minutes before serving. Makes 6 servings.
- Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Makes: 6 Equal Servings
Nutritional Info Per Serving: Calories 265, Carbs 23 g, Fat 12 g, Fiber 2 g, Protein 17 g