Farmer’s Casserole

Make the night before!

3 c. frozen shredded hash brown potatoes

3/4 c. shredded Monterey Jack cheese

1 c. diced fully cooked ham

1/4 c. chopped green onions

4 eggs

12 oz. evaporated milk

1/4 tsp. pepper

1/8 tsp. salt

Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham, and onions. In a bowl, beat together eggs, milk, pepper, and salt. Pour mixture over contents of dish. Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

6 servings