We had this tasty and filling dish for supper, but it would make a wonderful, hearty breakfast as well. I modified it a bit by using minced regular onion instead of the green onion, and used 6 eggs instead of 4 to feed my hungry crew of 5.
It is really easy to throw together, and you can quickly scale it up to feed a bunch of people.
FARMER'S CASSEROLE
Adapted From: Tried and True Cooking with Heidi
3 cups frozen shredded hash brown potatoes (I used my homemade hashbrowns)
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced (I used regular minced onion)
4 beaten eggs (I used 6)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/2 tsp salt
Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles (optional), and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. Cover and chill several hours or overnight. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.
2 comments:
So glad you guys enjoyed it! Reminds me... I need to put it on my menu ASAP :) I make so many recipes it's hard sometimes to remember all the ones we enjoyed the most.
We definitely enjoyed it Heidi, and will be making it again soon. :)
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