Farmer's Casserole Recipe

Absolutely Delicious! A great breakfast casserole to serve for overnight guests that will keep you with them and out of the kitchen! I took the advice of others and used Ore-Ida Potatoes O'Brien. I used one extra egg and 2% evaporated milk. I used cheddar cheese vs. pepper jack. For people who complained that this was not "spicy" enough, it's a breakfast casserole it's not supposed to be filled with a bunch of spices unless you want heartburn all day. This is a great recipe because of its versatility. You can substitute another breakfast meat for the ham or put some in addition, add veggies such as chopped fresh tomatoes or mushrooms. You could also change the pepper jack cheese to whatever cheese blend you prefer. It's up to you. I would suggest making the recipe once first then play around with it. It's definitely a keeper! I served it with fresh fruit, toast, and bagels.

Husband commented that he liked this recipe better than other breakfast casseroles we've tried. Unlike similar recipes, there is no need to prep and refrigerate overnight. I thawed the hash browns first and blotted out excess moisture. I layered red bell pepper in with the other ingredients. I also added one extra egg (total of 5) and used a package of blended cheeses (Monterey jack, cheddar, parmesan). I used a 8 x 10 ceramic casserole to bake. Delish!

This is delicious, although not as thick as in the picture. I think next time I'll use a 8x8 glass dish. I used the Ore Ida frozen potatoes o'brien and chopped cooked bacon instead of ham, shredded cheddar and shredded italian cheese blend in 9x11 metal baking pan. Baked 40 minutes.

I gave it 4 stars because I changed stuff. I call this Denver omlet casserole. for 2 of us, I precooked potatoes, 1qt dish. ham, bell pepper and onion. cheddar cheese. 4oz evaporated milk, 3 eggs. chilled overnight, cooked for about 55 min. came out perfect!!! tomorrow, I'm cooking a "meat lovers" casserole. just add sausage and bacon. serve with a side of biscuits and gravy!!

I made this with leftover Easter ham. It is a very good breakfast casserole! I followed the suggestion from others and used the Ore Ida Potatoes O'Brien. I put the casserole together and then put it in my oven. It took longer than the recipe says to fully cook: about an hour rather than 45 minutes. I will also add a few more spices next time. A great base though, and plenty of room to improvise!

I’m giving this a 3 star as is. I wish I would’ve listened to some of the reviewers and used the Potatoes O’Brien. To me this casserole was missing something-maybe the potatoes needed to be seasoned with something. Also, the bake time on this casserole is way off! I ended up having to cook it for 1 1/2 hours and then my cheese topping was completely browned and no good. Next time I’ll cook the casserole without the cheese and add it to the last 10 minutes of bake time.

I was cautiously optimistic while putting this together last night as we are not really casserole lovers (at least not the way I make them). Since there are just 2 of us, I halved the recipe (more or less) and used a 7" Pampered Chef round pan. I didn't have green onions so I added some grated Walla Walla Sweet onion. As a personal preference, I added some Dijon and sweet paprika to the eggs but otherwise followed the recipe. This morning I baked it for 45 minuted and it was done even in the center. I think the secret for getting this all the way done is to use smaller pans (9" or less). The verdict: my 8 y/o thought it was too spicy but after adding a dollop of sour cream he enjoyed it. I thought it was very good. On my second piece, I added a sliced just-picked Roma tomato and a little fresh basil. That was also very good. Now, on my third piece... ;)

I made this twice so far, and it's delicious. The 2nd time I added 1 additional egg, added extra pepper jack cheese on the very top, and covered with foil in the oven for the first 30 minutes, and it was much more better

I doubled the recipe and used 10 eggs. Used Cooked sausage instead of ham, buttermilk instead of evaporated milk and topped with small can of diced green chilies and homemade salsa. Increased baking temperature to 365 and baked until golden brown and set. The increase in temperature and time may be because I live at 10,300 ft. It was really delicious. Everyone I served it to loved it!

08/20/17: Made for SS class. I used a whole bag of hash browns, doubled the eggs, used shredded Monterrey jack cheese, doubled the pepper-next time triple, used 1/4 t salt and 1/2 t tony's-next time it needs a little bit more, added garlic powder-next time maybe add a little onion powder as well. 1 can of milk was plenty.

This was very good but a little bit watery. If I make it again, I will probably add more eggs and less evaporated milk. Also, after pouring the egg and evaporated milk mixture over the top of everything, including the cheese, the cheese still got too browned . If I make it again, I'll mix the cheese into the casserole a little bit, or, cover with a loose foil tent until the last 15 to 20 minutes, or, simply wait until the last 15 to 20 mintues before adding the cheese. I had to take the hard brown layer of cheese off (it came off in a big slab) and I had to replace it with more cheese and bake it for an additional 15 minutes for the newly added cheese to melt.

Yes, I also add spinach, mushrooms, fresh jalapeño chopped up, and layer with bacon.

We've made this casserole twice and it has now become a family favorite. I recommend using O'Brien potatoes instead of hash browns. We used shredded Colby jack cheese because we couldn't find shredded pepper jack. We also doubled the amount of cubed ham, and used 5 eggs. Baking time was closer to 50 minutes. Came out great and tasted terrific! Will make again.

This was pretty good. I scaled down to 2 servings and used 2 eggs, 3 oz. of heavy cream, and a couple of pepperjack cheese slices instead of shredding it. I buttered a ramekin since it was the perfect size for 2 servings. I did sprinkle some salt on the hash browns before I placed them in the dish. I have a lot of thoughts on this dish. First of all, I am super picky about textures, and this dish brings up some issues. It's very light and fluffy and super soft on the interior (my brain interprets that as mushy). The potatoes have a grainy mealy feel because they were from frozen. The ham is bouncy and chewy. Overall, the whole dish is very quiche-like in texture. I both liked this and disliked this. The flavor was great. The texture was odd. There was the soft mushy egg and mealy potato, the chunks of bouncy ham, and then those green onions on top which were grassy. As I mentioned, I am very texture choosy and I am the toughest critic at every table. I really liked this flavor, and I ended up eating all the edges of mine, but leaving the softer center. I did eat this with a toasted English muffin to add another layer of texture to it and make it more palatable, as I liked the flavor, but the mush factor was off-putting, so that compensated well enough. It took me over 40 years to figure out that I wasn't averse so much to a food's flavors, but more to the specific textures, and now I know how to add that crunchy toast to "fix" this dish so I can eat it and enjoy it too. I'll make this again, but use a smaller dish and make individual portions so there would be more firmer "outer edge" and less soft squishy center. I think using a freshly grated potato instead of frozen hash browns would fix that mealy texture, and adding some cheddar cheese curds or even cottage cheese would add some more texture and bite because as it is, the ham is all that carries that note and it needs some help out there. This has all the basics, I'll just have to tweak it to make it more palatable to my texture sensitivities.

Such a cozy and comforting meal.

I love that this recipe is so versatile and can be prepped the night before! My family is lactose intolerant and I can't have pork so we substituted with LF evaporated milk and Jimmy Dean Turkey Sausage Links diced up. Best breakfast I've had in a while! Love it!

I made this for Sunday School and it was a big hit. Super easy! I took the suggestion in one of the reviews and used frozen Potatoes O'Brien instead of shredded hashbrowns which worked out great since it already has peppers and onions. I did notneed to add the sliced onions. I used 5 eggs since there was a lot of mild. I will definitely add this to my collection of breakfast casserole recipes.

I added an additional egg. It wouldn't have been solid enough without it.

Love it. It's a new family favorite!

Absolutely the best! My Mom is addicted and we have made several times! She passed the recipe to her sisters as well!