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There’s something deeply satisfying about a recipe that lets you get ahead of the chaos. And honey, Farmer’s Casserole is one of those rare gems that feels like it’s doing half your job for you.

I first made this dish on a snowy Sunday morning, back when the kids were little and nobody wanted to get out of their pajamas — including me. I had a pile of hash browns in the freezer, a hunk of leftover ham, and about fifteen eggs that were just sitting in the fridge giving me side-eye. I didn’t want to fuss with anything fancy, but I wanted something real — warm, filling, and quiet-the-room good.

And let me tell you… it hit the spot. The kids licked their plates, my husband went back for thirds, and I got to sip my coffee while breakfast cooked itself.

Why You’ll Keep Coming Back to This One

No-fuss ingredients — you probably have everything already
Make it ahead — prep it the night before and just bake
Feeds a crowd without breaking the bank
Crispy potatoes, fluffy eggs, gooey cheese — need I say more?
Freezes well and reheats like a dream (hello, meal prep)

Let’s Talk Ingredients (and a Few Friendly Swaps)

Here’s what goes into the casserole — and a few ideas in case you want to make it your own:

6 cups frozen shredded hash brown potatoes
→ No need to thaw. Just toss ’em in. You can use fresh grated potatoes if you’re feeling ambitious, but I never do.
2 cups Monterey Jack cheese, shredded
→ Creamy and melty. Pepper Jack works if you like a little heat. Cheddar’s great too.
2 cups cooked ham, diced
→ Leftover ham from Sunday dinner? Perfect. Bacon or cooked sausage will also do just fine.
1/2 cup chopped green onions
→ Adds a little zing and color. Yellow onion works in a pinch, or skip it if you’ve got picky eaters.
8 large eggs, beaten
→ The glue that holds it all together.
2 (12 oz) cans evaporated milk
→ Don’t sub regular milk unless you’re okay with it being a bit wetter. Evaporated milk makes it rich and silky.
1/2 teaspoon garlic salt + 1/4 teaspoon black pepper
→ Season gently — the ham and cheese add plenty of salt.

📝 Tip: Want to sneak in some veggies? Chopped spinach, bell peppers, or even mushrooms work great.

Let’s Put This Baby Together

I promise — you don’t need any fancy tools, just a good casserole dish and a little faith in the oven.

Step 1: Preheat the Oven (or Don’t — Yet)

If you’re baking right away, go ahead and preheat to 350°F.
If you’re making it the night before, skip this step for now and head straight to assembling.

Step 2: Layer It Up

In a 9×13-inch baking dish, spread the frozen hash browns in an even layer.
Sprinkle on the shredded cheese, then the ham, then the green onions. Just layer it up like you’re building a breakfast lasagna.

Step 3: Whisk the Egg Mixture

In a big mixing bowl (bigger than you think — those eggs expand), whisk together the eggs, evaporated milk, garlic salt, and pepper.

Pour it slowly and evenly over the layers in the baking dish. Try to cover everything — a spatula helps to nudge the edges.

Step 4: Chill or Bake

If you’re making ahead: Cover tightly with foil and refrigerate overnight.
If you’re baking now: Leave it uncovered and go straight to the oven.

Bake Time & Tips

From the fridge (cold): Bake uncovered for 1 hour 30 minutes, until the center is puffed and set.
Freshly assembled (not chilled): Bake for about 1 hour 15 minutes.

You’ll know it’s done when the center doesn’t jiggle and the top is golden. It might puff up a bit — that’s a good thing. Let it rest for 10 minutes before slicing (it’ll firm up beautifully).

Serving Ideas

This casserole is the full meal, but if you want to make it fancy:

Serve with a side of fruit salad or sliced oranges
Add hot sauce or salsa on the side
A little dollop of sour cream never hurt anybody

Got Leftovers?

Lucky you. This dish stores like a champ.

Fridge: Wrap leftovers tightly and store for up to 4 days
Reheat: Oven at 350°F for about 20 minutes, or microwave individual portions
Freezer-friendly: Slice into squares, wrap individually, and freeze for grab-and-go breakfasts

One Last Thing

If you try this recipe — and I really hope you do — let me know how it goes. Did you swap the ham for bacon? Add some spinach? Forget it in the fridge overnight and it STILL turned out perfect? I wanna hear it.

Drop a comment, send a message, or share a photo. I love seeing how these cozy casseroles find their way into your own family stories.

Stay warm, eat well, and don’t forget to rest while the oven’s doing the work.

Farmers Casserole

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Course Breakfast, Brunch, Main

Cuisine American, Comfort Food

Ingredients

6 cups frozen shredded hash brown potatoes
2 cups Monterey Jack cheese, grated
2 cups ham, diced
1/2 cup green onions, chopped
8 large eggs, beaten
24 oz evaporated milk (two 12 oz cans)
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat oven to 350°F and grease a 9x13-inch baking dish.
Layer the frozen shredded hash brown potatoes evenly in the bottom of the dish.
Sprinkle cheese, ham, and green onions evenly over the potatoes.
In a large bowl, whisk together the eggs, evaporated milk, garlic salt, and pepper.
Pour the egg mixture evenly over the casserole ingredients.
If chilled, bake uncovered for 1 hour 30 minutes until the center is set. If baking immediately, bake for 1 hour 15 minutes.
Let the casserole rest for 5–10 minutes before serving.

Notes

Great make-ahead dish for holiday mornings. You can swap in cooked bacon or sausage instead of ham, or use cheddar for a different flavor.

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