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
Ingredients
- 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
Reviews
I'm posting my experience to counter those that had a bad experience with this recipe. I was forced into doing all the cooking for the family four years ago because of an illness that my wife suffered and am indebted to Taste of Home and many of you contributors. In fact, virtually all of the recipes I have tried from Taste of Home are now family favorites! This would now be true for this recipe, too. We had several over for Christmas this year and I made four of these casseroles varying the intensity of the spice. All four turned out great! Based on one commenter, I added a teaspoon of smoked paprika and, because the family like garlic, I also added a teaspoon of garlic to each batch. Three of the batches had a 4 oz can of little green chilies (undrained) and the hottest batch had a 1/8 teaspoon of cayenne pepper. I otherwise did not deviate from the recipe. Everyone of the batches turned out great! If a novice like me can have great results with this recipe, anyone can.
Super recipe!!! I'm not sure why the other cooks are having problems but, this recipe has lasted the test of time. Our family has used this recipe over 20 years! It is a keeper! I do add several extra eggs. And yes, if you don't let it rest or keep an eye on it in it will not turn out.
My casserole stayed liquid. I did everything as directed. I had to throw it out. The ratio of milk to eggs does not look right. I will try again with 4 eggs to 1/2 can of milk.
Delicious - a hit with grandkids, kids, and hubby. Would definitely have again. Very easy to make and great for brunch.
My family gives this 1 star and I think that's being generous. I doubled the recipe and baked in a 9"x13" pan. Cooking time is 1 our, I baked it 1 1/2 hrs and even raised the temp to 375F and it was still not completely cooked in the middle! Plus the top got burned. As for flavor it is tasteless! I even added some parsley, onion & garlic powder and grated Romano cheese. Tastes like soggy potatoes with eggs. I will not be making this ever again!
I’ve made this a couple times now. Usually on a holiday morning or when I have family over. I love recipes like this because they are so forgiving. You just CAN’T mess them up! They are also good for compromising. Somebody wants sausage instead of ham, done. They want American rather than Monterey Jack? How about 1/2 and 1/2! More guest ? Let’s do 9x13 Pan! Totally great recipe. Make it Tex-Mex, more Italian flavored, Mediterranean? It’s all up to you....
Great recipe. I added green pepper & spinach. It was very bright in presentation and tasty as well. As far as the negative reviews, I’d recommend checking the recipe again, you apparently did something wrong as there is nothing wrong with this recipe.
I have been making this recipe for years, it's a family favorite.
I love to add green peppers to mine! This is definitely a family favorite. I've also made it with breakfast sausage.
The true test of a recipe is whether or not I would make it again and I definitely will. Didn’t have shredded pepper jack cheese so substituted a 3 pepper blend by Old Elpaso. And will use it again as well. No sloppy mess here in an 8 x 13 glass baking dish.It presented beautifully and tasted the part.