This casserole needs to be thrown together the night before. Perhaps then just bake it on a school night, as it will already be made, so it’s great for the night that kids have sports practice or band. Here’s why it’s easy:
I use 3 cups of frozen shredded good ole’ hash brown potatoes.
3/4 cup of shredded cheese, Monterray jack is good, but use whatever is in your refrig. I’ve used the packaged shredded cheddar before with success.
1 cup of cooked ham, diced up. I just buy the sliced ham from grocery store.
1/4 cup of green onions, also chopped.
4 eggs.
A 12 oz. can of evaporated milk. Probably one in your pantry right now.
1/8 teaspoon of salt, or a generous pinch.
1/4 teaspoon pepper.
Tastes good as a leftover, the next day.Photo byR.Gerner/Canva
Put your hash browns in an 8×8 baking dish. Cover with the cheese, ham and onions. Beat the eggs , milk, salt and pepper together, and pour over the hash brown mixture.
Cover and refrigerate over night, so the next day, take it out of refrig about 30 minutes prior to baking. Leave a note for one of the older kids to take it out at an assigned time. Now you( or that wonderful responsible child) can just bake it for 55 to 60 minutes, at 350 degrees, or until a knife inserted in the middle comes out clean. About 6 servings. Add a salad, or garlic bread. Enjoy!