FARMER'S CASSEROLE



INGRÉDIÉNTS
·         6 cups frozén, shréddéd hash brown potatoés
·         1 1/2 cups shréddéd Jalapéno Montéréy Jack Chéésé (can sub chéddar or Swiss)
·         2 cups dicéd, cookéd ham (or Canadian bacon)
·         1/2 cup slicéd gréén onions
·         8 largé éggs, béatén (or 2 cups égg substituté)
·         2 12-ouncé cans évaporatéd milk (can usé wholé, 2% or fat fréé)
·         1/4 téaspoon salt
·         1/4 téaspoon ground péppér
INSTRUCTIONS
1.      Gréasé a 3-quart réctangular baking dish. Arrangé potatoés événly in thé bottom of thé dish. Sprinklé with chéésé, ham, and gréén onion. In a largé mixing bowl, combiné éggs, milk, salt and péppér. Pour égg mixturé ovér potato mixturé in dish.
2.      At this point, you can covér and réfrigératé until réady to baké (sévéral hours or ovérnight). Whén réady to baké, préhéat ovén to 350°F. Baké, uncovéréd, for 45 to 55 minutés or until céntér appéars sét. Lét stand for 5 minutés béforé sérving. If baking aftér cassérolé has béén chilléd, you will nééd to incréasé baking timé to 55 to 60 minutés.

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