Monday, December 8, 2008

Farmer's Casserole

Farmer's Casserole
Yield: 6 servings

4 cups frozen shredded hashbrowns
3/4 cup shredded Monterey Jack cheese
1 pound cooked and crumbled sausage
1/4 cup chopped green onions
4 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt


  1. Place potatoes in an 8 inch square baking dish. Sprinkle with cheese, sausage, and onions.
  2. Beat eggs, milk, pepper, and salt; pour over everything in baking dish.
  3. Cover and refrigerate several hours or overnight.
  4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
  5. Bake, uncovered 55-60 minutes or until a knife inserted in the center comes out clean.

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