Tuesday, November 12, 2013

Farmers Casserole

•3 cups frozen shredded hash brown potatoes
•3/4 cup shredded Monterey Jack cheese
•1 cup cubed fully cooked ham
•1/4 cup chopped green onions
•4 eggs
•1 can (12 ounces) evaporated milk
•1/4 teaspoon pepper
•1/8 teaspoon salt

•Place potatoes in an 8-in. square baking dish. Sprinkle with the cheese, ham and onions. Whisk the eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. 
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean

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