Sunday, March 14, 2010

Farmer's Casserole

From my Better Homes and Gardens Cook Book

Prep: 25 minutes
Bake: 40 minutes
Oven 350 degrees F
Stand: 5 minutes
Makes: 6 servings

Ingredients:
• Nonstick cooking spray
• 3 cups frozen shredded hash brown potatoes
• 3/4 cup shredded monterey jack cheese with jalapeno peppers or shredded cheddar cheese (3 oz.)
• 1 cup diced cooked ham or 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 1 (12 oz.) can evaporated milk or evaporated fat-free milk
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions:
• Coat a 2-quart square baking dish with non-stick 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.
• Bake, uncovered, in a 350 degree F oven 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Farmer's Casserole for 12
• Prepare as above, except double all ingredients and use a 3 quart baking dish. Bake casserole, uncovered, for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Make-ahead directions
• Prepare as above through step 2. Cover; chill up to 24 hours. Bake, uncovered, in a 350 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

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