Why You’ll Love This Farmer’s Casserole
If you’re looking for the perfect all-in-one breakfast dish, this Farmer’s Casserole is about to become your new favorite.
I make this whenever I’ve guests staying over, and the empty dish speaks for itself every time.
What’s not to love? It combines crispy hash browns, savory ham, and melty cheese in every hearty bite.
The best part? You can prep it the night before and simply pop it in the oven while you’re still nursing your first cup of coffee.
Perfect for lazy weekend mornings when cooking feels like a monumental task.
What Ingredients are in Farmer’s Casserole?
This hearty breakfast casserole is the definition of comfort food, combining creamy, cheesy goodness with savory protein and crispy potatoes. What makes it so popular for family gatherings and holiday breakfasts is how simple the ingredient list actually is. Most of these items are probably already hanging out in your refrigerator or pantry, making this a convenient option when you need to feed a crowd without a last-minute grocery store dash.
- 3 cups frozen hash brown potatoes, thawed
- 1 cup cooked turkey ham, diced
- ½ cup green onions, sliced (about 4)
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 12-oz can evaporated milk (1½ cups)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon dried mustard (optional, for extra flavor)
Feel free to customize this recipe based on what you have on hand. Regular ham works perfectly if you don’t have turkey ham, and you can swap the cheddar for Swiss or pepper jack if you’re feeling adventurous. The dried mustard might seem like a small addition, but it adds a subtle depth that really complements the ham and cheese. For those with dietary concerns, you could use low-fat evaporated milk, though the texture might be slightly less rich. Just make sure your hash browns are fully thawed before assembling, or you’ll end up with pockets of water that make the casserole soggy—nobody wants that situation on their breakfast plate, right?
How to Make This Farmer’s Casserole
Making this hearty breakfast casserole couldn’t be simpler, and that’s what makes it perfect for those mornings when you need to feed a crowd without spending hours in the kitchen. Start by preheating your oven to 350°F and giving your 2-quart baking dish a light coating of cooking spray or butter. Nobody enjoys the frustration of trying to scrape stuck-on cheese from a dish after a lovely meal, right?
Next comes the layering, which is where this casserole gets its distinctive texture and flavor distribution. Spread your 3 cups of thawed hash brown potatoes evenly across the bottom of the dish—this creates your sturdy base. Then scatter the 1 cup of diced turkey ham and ½ cup of sliced green onions over the potatoes, followed by 1 cup of shredded cheddar cheese.
In a separate bowl, whisk together 4 large eggs, the 1½ cups of evaporated milk, ¼ teaspoon each of salt, black pepper, and dried mustard if you’re using it. The mustard is technically optional, but why miss out on that extra layer of flavor? Pour this egg mixture slowly and evenly over everything in the baking dish, allowing it to seep down between all those delicious layers.
Pop the uncovered dish into your preheated oven and let it bake for 50 to 60 minutes. You’ll know it’s done when a knife inserted near the center comes out clean, and the top has taken on a beautiful golden color.
The hardest part? Waiting those 5 to 10 minutes for the casserole to rest before slicing into it. This resting period allows the casserole to set up properly so you get nice, clean slices rather than a scrambled mess. Trust me, your patience will be rewarded with perfectly set, piping hot portions that hold together when served.
And those few minutes give you just enough time to pour coffee for everyone waiting at the table.
Farmer’s Casserole Substitutions and Variations
While the classic Farmer’s Casserole recipe is already a crowd-pleaser, one of the best things about this dish is how incredibly adaptable it can be to whatever you’ve got in your fridge.
No turkey ham? Regular ham works beautifully, or swap in cooked bacon, sausage, or go vegetarian with sautéed mushrooms.
I’ve used Swiss or Monterey Jack when I’m out of cheddar. Fresh spinach or diced bell peppers add lovely color and nutrition.
Can’t find hash browns? Shredded potatoes work in a pinch.
Got dietary restrictions? Use lactose-free milk with a splash of cream, or try dairy-free cheese alternatives.
What to Serve with Farmer’s Casserole
Farmer’s Casserole shines as a standalone breakfast, but pairing it with the right sides elevates it to a complete meal worth lingering over.
I love serving mine with fresh fruit—berries and sliced melon provide an invigorating contrast to the savory casserole.
A light green salad with vinaigrette works beautifully for brunch, while toasted sourdough or warm biscuits are perfect for sopping up those creamy edges.
Coffee is non-negotiable in my house, preferably a bold roast.
For dinner servings? Try roasted vegetables or a simple tomato soup alongside.
Trust me, the versatility of this dish knows no bounds.
Final Thoughts
This humble casserole has stolen my heart over the years, becoming a staple recipe that I reach for whenever company’s coming or when I need a dependable dish that pleases everyone.
There’s something magical about the way the creamy eggs bind together those crispy potatoes, savory ham, and melty cheese.
I’ve served it at countless brunches, holiday mornings, and even weeknight dinners when comfort food calls.
The best part? You can prep it the night before, making morning cooking a breeze.
Why complicate things when simple ingredients create such satisfying results?
Farmer's Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 2-quart baking dish with cooking spray or butter.
- Spread thawed hash brown potatoes evenly across the bottom of the dish.
- Layer the diced turkey ham and sliced green onions over the potatoes.
- Sprinkle shredded cheddar cheese over the ham and onions.
- In a separate bowl, whisk together eggs, evaporated milk, salt, black pepper, and dried mustard (if using).
- Pour the egg mixture evenly over the layers in the baking dish.
- Bake uncovered for 50-60 minutes, or until a knife inserted near the center comes out clean and the top is golden.
- Let rest for 5-10 minutes before serving.
