Farmer’s Casserole by Gusty Crum

24 oz. frozen, shredded hash brown potatoes
3/4 cup shredded Monterey jack cheese
1 cup diced, fully cooked ham
1/4 cup chopped onion
4 eggs
1 can (12-oz.) evaporated milk
1/4 tsp. pepper
1/8 tsp. salt

Place potatoes in an 8″ square cake pan. Sprinkle with cheese, ham and onions. Beat eggs, milk, salt and pepper and pour over all. Cover and refrigerate for 30 minutes. Bake uncovered at 350 degrees for 55-60 minutes.


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