Farmer’s Casserole – Page 2 – I Cook I Eat
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Farmer’s Casserole

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INGREDIENTS

3 cups solidified hash tans

3⁄4 cup destroyed Monterey jack pepper cheddar

1 cup cubed cooked ham

1⁄4 cup green onion, very much cleaved

4 well-beaten eggs

1 (12 ounces) can vanish milk

1⁄4 teaspoon dark pepper

1⁄2 teaspoon salt

Directions

Grease 2-quart rectangular baking dish.

Arrange potatoes evenly in bottom of baking dish.

Sprinkle with cheese, ham, onions.

Combine milk and eggs and seasonings.

Pour over potatoes and cheese.

Refrigerate overnight.

Bake at 350 for 40-50 minutes until set.

Let rest 5 minute

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