Farmer's Casserole Recipe
Servings: 8 Servings
Ingredients
- 3 ½ cups hashbrown style potatoes with peppers frozen
- 8 ounces pepper jack or mozzarella cheese, shredded off the block
- 6 ounces Canadian bacon diced
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 large eggs beaten
- 24 ounces evaporated milk 2 (12 ounce) cans
Instructions
- Preheat the oven to 375°F, and lightly grease a 9x13-inch baking dish or 8-inch casserole pan.
- Add the hashbrowns, cheese, Canadian bacon, chili powder, salt, and pepper to the prepared pan.3 ½ cups hashbrown style potatoes with peppers, 8 ounces pepper jack, 6 ounces Canadian bacon, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon chili powder
- Toss to combine, then add the eggs and evaporated milk. Stir to combine.8 large eggs, 24 ounces evaporated milk
- Bake for 1-1 ½ hours or until the center is slightly jiggly but is not watery.
- Let it cool for at least 20 minutes to let it set before serving with sour cream and freshly chopped green onions for garnish if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
- There is a large gap in the cook time due to the type/size of pan options. Start checking the casserole around the 1 hour mark but know that it could take up to 1 1/2 hours to fully cook.
Nutrition Facts
Farmer's Casserole Recipe
Serving Size
1 cup
Amount per Serving
Calories
393
% Daily Value*
Fat
21
g
32
%
Saturated Fat
11
g
55
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
224
mg
75
%
Sodium
683
mg
28
%
Potassium
680
mg
19
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
25
g
50
%
Vitamin A
697
IU
14
%
Vitamin C
9
mg
11
%
Calcium
470
mg
47
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
