They work hours and hours in the fields to make sure we have fresh and healthy food to eat and there’s no way to ever fully express our gratitude. But we thought it would be nice to honor all their hard work and grit with this Thank-A-Farmer Casserole! We know they’re usually up before the sun, so we thought it was appropriate to create an easy, make-the-night-before kind of bake that they could enjoy! It’s got tender potatoes, hearty ham, fluffy eggs, and melty cheese to make sure everyone and their farmer is filled to the brim before a long day’s work. Whether you live out on the farm or not, Thank-A-Farmer Casserole will make you feel very grateful for lots of reasons!
Ingredients
- 3 cups frozen hash brown potatoes, shredded
- 3/4 cup Monterey Jack cheese, shredded
- 1 cup ham, cooked and cubed
- 1/4 cup green onions, chopped
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
Directions
Step 1 –Place the potatoes into an 8-inch baking dish.
Step 2 –Sprinkle the potatoes with the cheese, the ham, and the onions.
Step 3 –In a small bowl, whisk the eggs, the milk, the pepper, and the salt together.
Step 4 –Pour the egg mixture over the potatoes.
Step 5 –Cover the potato mixture and refrigerate for at least 8 hours and up to overnight.
Step 6 –Transfer the potato mixture from the refrigerator to rest for 30 minutes.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –Bake the potato mixture, uncovered, until a knife inserted into the center comes out clean, about 55 minutes-1 hour.
Step 9 –Serve.