This recipe is the bomb.com, seriously. It is so filling yet sooooo delicious. It is full of cheesy goodness and just the smell forces you to jump out of bed and enjoy it!
“This wonderful casserole is the best ‘breakfast casserole’ I have ever eaten. It could easily be served at any time of day. I first ate it at a Wedding Shower and could hardly wait for the bride’s mother to get the recipe for me from the Aunt who lived in another state.”
See how good this recipe is? It’s not just for farmers, it’s even enjoyed at beautiful wedding shower’s. That’s a winner of a recipe, if you ask me!
Ingredients:
3 cups frozen Orerida hash browns
3⁄4 cup shredded Kraft monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can Carnation evaporated milk
1⁄4 teaspoon McCormick black pepper
1⁄2 teaspoon Morton’s salt
Instructions
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.
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Quick Tip: Slice up and freeze in an airtight container to save for up to a month.
Once again, thanks to Food.com for this delicious recipe.
