The night before, arrange the ingredients for this farmer’s casserole in a baking dish, cover, and chill. Place the casserole in the oven the night before you want to serve it. Serve alongside orange wedges, strawberries, and melon wedges.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 1 2-quart casserole |
Ingredients
- cooking spray
- 3 cups frozen hash brown potatoes
- ¾ cup shredded pepper Jack cheese
- 1 cup cooked ham, diced
- ¼ cup chopped green onions
- 1 (12 fluid ounce) can evaporated milk
- 4 large eggs, beaten
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 2-quart casserole dish with cooking spray.
- Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper Jack cheese, then ham, and finally green onions.
- Whisk evaporated milk, eggs, pepper, and salt together in a medium bowl; pour over layers in the baking dish.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
- Remove casserole from the refrigerator and bake in a preheated oven at 350 degrees F (175 degrees C) for 55 to 60 minutes.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 576 mg |
| Sugars | 7 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely the best! My Mom is addicted and we have made several times! She passed the recipe to her sisters as well!
This is delicious, although not as thick as in the picture. I think next time I’ll use a 8×8 glass dish. I used the Ore Ida frozen potatoes o’brien and chopped cooked bacon instead of ham, shredded cheddar and shredded italian cheese blend in 9×11 metal baking pan. Baked 40 minutes.
I added diced ham and velveeta cheese, and frozen O’brien potatoes. It was DELICIOUS,
Easy to make and delicious. This was a big hit with my family.
I followed the recipe to the letter, and just loved the results.
I found this recipe years ago in a magazine. The only difference between this one and the one I’ve used is the cheese. My recipe calls for Monterey Jack cheese. I will be trying Pepper Jack next time. In some parts of the country hash browns are shredded and in other parts they are diced. I use the diced version. I originally looked up the recipe because mine says to refrigerate several hours or overnight. I couldn’t see any reason except to prepare in advance. This recipe showed that I don’t have to do that. Thank you.
This was delicious and my family loved it. I used breakfast sausage instead of ham for more flavor and also added onion powder to the egg mixture. Will definitely make it again!
I made the recipe and followed the instructions. The exception of 1/3 cup of onions vs 1/4 cup. I was surprised by the sweetness of the did casserole . That’s when I discovered I errorred
awesome
I added 3 more eggs with a little half and half and more cheese on top. This made the recipe a little more dense. Made it for New Yesterday’s day for 6 people. Was a wonderful hit.
I thought this sounded good. I made it and it tastes more amazing then I thought it would. I’ll be doubling the recipe next time
I gave it 4 stars because I changed stuff. I call this Denver omlet casserole. for 2 of us, I precooked potatoes, 1qt dish. ham, bell pepper and onion. cheddar cheese. 4oz evaporated milk, 3 eggs. chilled overnight, cooked for about 55 min. came out perfect!!! tomorrow, I’m cooking a “meat lovers” casserole. just add sausage and bacon. serve with a side of biscuits and gravy!!
This is a great brunch casserole. Goes together quick and tastes great! Everyone in the family loved it! I did use half mild cheddar and half pepper jack for the cheeses so the kids would like it better. We will definitely make it again!
this was easy to make and turned out very good. I added some mushrooms to this recipie.
I used sweet sausage (had some on hand) instead of ham. Turned out okay but surprisingly, it was actually better two/three days later. Had more flavor. So will adjust accordingly–using more flavor spices. Easy to make. Thanks.
This recipe was very easy to follow. I’m so glad I listened to the other reviewers and used O’Brien potatoes instead. Even with the pepper jack cheese, I felt the flavor was somewhat bland. It also took 90 min to fully cook/set. It’s a definite keeper, but I will lightly salt the potatoes beforehand next time.
I made this twice so far, and it’s delicious. The 2nd time I added 1 additional egg, added extra pepper jack cheese on the very top, and covered with foil in the oven for the first 30 minutes, and it was much more better
I have made this or a variation of this for many years. It is most versital recipe that can be made all year long. I usually use frozen hashbrowns, a whole onion ( diced ), thick sliced applewood or hickory cured bacon ( diced and cooked ahead of time ), shreaded spinach, and colby jack cheese. It’s always a wonderful treat!
I had to add quite of bit of cooking time. When I took it out at the given time, it was runny on the bottom. After addition time in the oven, my family couldn’t leave it alone. My son put Salsa on it. Breakfast is just not breakfast without Salsa around here.
I used O’Brian frozen hash browns and 4 Mexican cheese shredded cheese. Replaced ham with crumbled sausage. Doubled the recipe (except Evaporated milk) Four adults polished off the 9×13 casserole. 🙂 It was most favorably received!
Excellent! Doubled recipe to feed a crowd. Used hash browns with onions and peppers and also substituted Monterey Jack cheese instead of pepper jack due to young kids eating it. I will definitely make this again!