One of the most appealing things about this casserole, besides the fact it takes literally no effort, is the fact that the kids liked it too. I have a difficult time getting them to eat anything besides cereal or pancakes so this was a nice twist. They didn’t even seem to mind the green onions that were on the inside. My youngest drowned his in ketchup but he does that with everything so I wasn’t really surprised. As long as he eats it, right?
Check out what they are saying about this recipe over at All Recipes:
“Absolutely Delicious! A great breakfast casserole to serve for overnight guests that will keep you with them and out of the kitchen!”
Anything that keeps me out of the kitchen on a busy day I’m all for it!
3 cups frozen Ore-Ida hash brown potatoes
3/4 cup shredded Kraft pepperjack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon Morton salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
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Quick Tip: Serve with fresh fruit.
Thanks again to All Recipes for this traditional and tasty recipe.