Farmer’s Casserole

Hello, dear Facebook family! Today, I’m sharing a crowd-pleasing favorite from my kitchen to yours – the heartwarming Farmer’s Casserole! This cozy breakfast delight has been a hit at my Thanksgiving, Christmas, Easter celebrations, and even at kids’ sleepovers and family get-togethers. This recipe is a cherished gem from the RecipeGirl’s collection and I can assure you, it’s a breakfast everyone falls in love with!

Good news for all my gluten-free pals – this dish can be made completely gluten-free. I use Ore-Ida’s shredded hash browns whenever I need to accommodate gluten-free diets. If you’re not sensitive to gluten, feel free to use any hash browns you love!

The recipe gives you the freedom to choose your cheese. Monterey Jack cheese with a kick of jalapeno or classic cheddar – it’s your call! If you’re a Swiss cheese fan, don’t hesitate to use it. A quick tip – for this recipe, evaporated milk is the secret ingredient, not regular milk.

Ingredients:

– 3 cups frozen hash brown potatoes

– 3/4 cup shredded pepperjack cheese

– 1 cup cooked ham, diced

– 1/4 cup finely chopped green onions

– 4 eggs, whisked

– 1 can (12 fluid ounce) evaporated milk

– 1/4 teaspoon ground black pepper

– 1/8 teaspoon salt

Steps to Create the Magic: