Recipe Review: Farmer’s Casserole

19 Apr

OMG…this was so yummy!  I was surprised how good it tasted.  It is like a quiche but even better.  I found the recipe on Tried-and-True cooking with Heidi.  My entire family enjoyed every bite of this casserole!  And it made enough to feed an army….my family plus two additional hungry teenagers.  I made a few changes but stuck to the recipe for the most part. 

Farmer’s Casserole
(adapted from Heidi’s recipe)
1 bag frozen diced potatoes
1 cup shredded Monterrey Jack cheese
1 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt

Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles (optional), and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. Cover and chill several hours or overnight. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Thanks Heidi for an awesome recipe!

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