Farmers Casserole Recipe

Frozen hash brown potatoes: These are shredded potatoes that are frozen to keep them fresh and save time in cooking.

Cheddar cheese: A flavorful shredded cheese that melts well and adds a nice sharp taste.

Cooked ham: Diced ham adds a savory, meaty flavor and some protein to the dish.

Green onions: These add a mild onion flavor and a bit of color.

Eggs: Beaten eggs help hold the casserole together and give it a rich texture.

Evaporated milk: A canned milk product that’s thicker than regular milk, making the casserole creamy.

Black pepper: Adds a little spice and flavor.

Salt: Enhances all the flavors in the dish.

One of the most helpful steps in this Farmers Casserole Recipe is whisking the eggs and evaporated milk together before pouring it over the other ingredients. Whisking might sound simple, but doing it the right way makes a big difference in how smooth and tasty your casserole turns out.

Here’s how to whisk without making a mess or leaving lumps:

1. Crack your eggs into a bowl first, then add the evaporated milk, salt, and pepper.
2. Hold the whisk firmly and start moving it in small circles or a figure-eight pattern.
3. Keep your whisk touching the bottom and sides of the bowl to mix everything evenly.
4. Whisk until the mixture looks smooth and a little frothy on top—this usually takes about 30 seconds.
5. If you see any big chunks of egg white, keep whisking a bit longer.

Whisking like this helps the eggs and milk blend well, so when you pour the mixture over the hash browns, cheese, ham, and green onions, it spreads evenly. This means your casserole will cook nicely and have a creamy, soft texture instead of being lumpy or uneven. Plus, the little bubbles you create while whisking make the casserole lighter and fluffier.

When I first made this recipe, I didn’t whisk the eggs and milk enough, and the casserole ended up with some eggy clumps that weren’t very pleasant. After I learned to whisk properly, the texture improved a lot! One shortcut I like is using a fork if I don’t have a whisk handy—it works just fine for mixing the eggs and milk smoothly.

Whisking might seem like a small step, but it really helps your casserole turn out just right every time.

• frozen hash brown potatoes - Substitute with fresh grated potatoes: Fresh grated potatoes can provide a similar texture and flavor, though they may require a bit more preparation time.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and offers a mild flavor, making it a good alternative to cheddar.

• diced cooked ham - Substitute with cooked bacon: Cooked bacon adds a smoky flavor and crispy texture, which can enhance the overall taste of the casserole.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used as a direct replacement.

• beaten eggs - Substitute with egg substitute: Egg substitutes can be used for those looking to reduce cholesterol or for a vegan option.

• evaporated milk - Substitute with half-and-half: Half-and-half offers a creamy texture and rich flavor similar to evaporated milk.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the visible specks, which can be preferable in some dishes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral flavor profile.

• Allow the farmers casserole to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, cut it into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This method helps in preserving the flavor and texture of the hash brown potatoes and cheddar cheese.

• Label the container with the date to keep track of its freshness. The casserole can be frozen for up to 2-3 months without significant loss of quality.

• When ready to enjoy, thaw the frozen portions in the refrigerator overnight. This gradual thawing helps maintain the creamy texture of the evaporated milk and the fluffiness of the eggs.

• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent the top from over-browning while ensuring the diced cooked ham remains juicy.

• For a quick reheating option, use a microwave. Place a portion on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking halfway through to ensure even warming.

• To refresh the flavors, sprinkle some freshly chopped green onions on top before serving, adding a burst of color and a hint of freshness to your reheated dish.

• Preheat your oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish, cover it with aluminum foil to prevent drying out, and bake for about 20-25 minutes until it's heated through and the cheese is melty and bubbly.

• For a quicker option, use the microwave. Transfer a portion of the casserole to a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a crispy top, try reheating in a skillet. Add a small amount of olive oil or butter to a non-stick skillet over medium heat. Place a slice of the casserole in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the edges are crispy and the center is warm.

• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's not overcrowded. Heat for about 5-8 minutes, checking halfway through, until it's heated through and the top is slightly crispy.

• Oven: Used to preheat and bake the casserole at a consistent temperature of 350°F (175°C).

• Baking dish: A 2-quart dish is necessary to layer and bake the casserole ingredients.

• Mixing bowl: Utilized to whisk together the eggs, evaporated milk, pepper, and salt.

• Whisk: Helps in thoroughly combining the eggs, evaporated milk, pepper, and salt.

• Knife: Used to check if the casserole is done by inserting it into the center to see if it comes out clean.

• Measuring cups: Essential for accurately measuring the hash browns, cheese, and diced ham.

• Measuring spoons: Used to measure the salt and pepper precisely.

• Chopping board: Provides a surface to chop the green onions safely.

• Grease brush or paper towel: Used to apply grease to the baking dish to prevent sticking.

Prep ingredients ahead: Chop the green onions and dice the ham the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to skip the grating step.

Thaw hash browns: Thaw the frozen hash brown potatoes in the fridge overnight for quicker assembly.

Mix in advance: Whisk the eggs, evaporated milk, salt, and pepper together and store in the fridge until ready to use.

One-dish cleanup: Mix everything in the baking dish to minimize dirty dishes.