For all my Thanksgiving-celebrating readers...are you ready for tomorrow? Have any big plans? We are heading to my sisters. It should be a very nice and a bit crazy. 15 kids. 10 adults. Food.Football.Alcohol. A perfect combination. It is suppose to be lovely weather in our area, so, hopefully, a good portion of those 15 kids will be heading to the backyard. So, no turkey cooking for me.
Before all that, I do have a tasty recipe for you today. This would be a perfect casserole to make for breakfast, brunch or even, dinner.
Ham, eggs and some potatoes...all whipped up in one convent dish.
Also, if you are feeding a good size crowd, the serving size on this is 12! Perfect if your Thanksgiving guests who are staying for a long weekend.
Farmers CasserolePublished 11/21/12
- 6 cups shredded frozen hash browns
- 1 1/2 cups sharp cheddar cheese
- 2 cups diced cooked ham
- 1/2 cup chopped onion
- 8 eggs, beaten
- 2- 12 oz cans evaporated milk
- salt/pepper, to taste preference
- Grease a 9 x 13 baking dish.
- Layer the bottom of the dish with hash browns. Sprinkle with cheese, ham and onion.
- In a mixing bowl, mix eggs, milk, salt and pepper. Pour egg mixture over potato/cheese/ham mixture.
- Cover and refrigerate for 1 hour to overnight.
- When ready, bake in a preheated 350 degree oven (uncovered) for 50 min to 1 hour or until center is set.
Prep Time: 01 hrs. 30 mins.
Total time: 1 hrs. 80 mins.
Tags: Adapted From Recipe Girl