Warm, cheesy, and packed with savory farmhouse flavor, this Farmer’s Casserole is the kind of comforting baked dish that turns any meal into something special. Crispy hash browns create the perfect base for fluffy eggs, smoky ham, melty Monterey Jack pepper cheese, and fresh green onion in every satisfying bite. Whether you serve it for breakfast, brunch, or a simple family dinner, this easy casserole is rich, filling, and wonderfully make-ahead friendly. It bakes up golden, slices beautifully, and delivers the kind of homestyle comfort that never goes out of style.
Farmer’s Casserole
| Ingredient | Quantity |
|---|---|
| Frozen hash browns | 3 cups |
| Shredded Monterey Jack pepper cheese | 3/4 cup |
| Cooked ham, cubed | 1 cup |
| Green onion, finely chopped | 1/4 cup |
| Eggs, beaten | 4 |
| Evaporated milk | 1 can (12 ounces) |
| Black pepper | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the frozen hash browns evenly across the bottom of the prepared dish. Sprinkle the shredded Monterey Jack pepper cheese over the top, then add the cubed ham and chopped green onion in an even layer.
In a mixing bowl, whisk together the beaten eggs, evaporated milk, black pepper, and salt until fully blended. Pour the egg mixture evenly over the layered ingredients in the baking dish.
Bake for 40 to 45 minutes, or until the casserole is fully set and the top is lightly golden. Let it rest for a few minutes before slicing and serving.
Notes
This casserole is easy to customize with other cheeses like cheddar, Swiss, or Gouda for a different flavor profile.
You can add vegetables such as bell peppers, mushrooms, or spinach to make it even heartier.
For a richer variation, sprinkle cooked crumbled bacon over the top before baking.
To keep it gluten-free, use certified gluten-free ingredients, including the ham.
For a meatless version, leave out the ham and replace it with extra vegetables or vegetarian sausage crumbles.
You can assemble the casserole the night before, cover it, and refrigerate it until ready to bake the next morning.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
For a lower-carb version, swap the hash browns for cauliflower rice or shredded cauliflower. You can also replace the evaporated milk with heavy cream or unsweetened almond milk, and use ham without added sugars.