Farmer's Casserole

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

Yield: 6 servings.

This won second place in the March/April 2007 Taste of Home Competition (or something like that). We think it is really yummy. I like it better actually with the refrigerated shredded hash browns instead of the frozen ones- I use the green package one that you find near the bacon/meat section in the grocery store. We also like to double the recipe because it gets eaten so quickly. Hope you like it.

March/April 2007, Taste of Home