A “Farmer’s Casserole” is simply potatoes, cheese, and meat, all suspended in a creamy custard sauce. It’s a useful dish for busy cooks. You can assemble it, freeze it, and then bake it when needed. You can jazz it up, too, with gleanings from your garden or farmers’ market. Here’s my own garden-inspired take on the casserole:
To start, grab a green, red, or red-splashed-green bell pepper from your garden or grocery store…
And roughly dice it.
Got leftover scallions in your fridge? Dice ’em up, man.
Then open a 12-ounce package of cubed ham…
And, if the cubes are larger than “bite-sized,” roughly chop them into smaller pieces.
Now dig up, wash, and shred some russet potatoes — enough to measure 6 cups. As you can plainly see, my potatoes came out of the ground already shredded, frozen, and bagged.
Spread the spuds in a greased 9 x 13 baking dish, and dust them with salt and freshly-ground black pepper.
Next, add a generous cup of shredded cheese. What kind of cheese? Well, for today’s recipe, I used good ole Swiss. Even nicer, I think, is extra-sharp Cheddar cheese. (My mother’s Farmer’s Casserole recipe calls for jalapeno-studded Monterey Jack cheese. Yum.)
Spread the cubed ham over the dish…
Add the scallions…
And the bell pepper.
Onto the custard sauce!
Crack 5 eggs into a bowl…
And brutally beat them with a wire whip.
Then whisk in 12 ounces of evaporated milk…
And a pinch each of salt and nutmeg. Nutmeg will make the dish smell as tantalizing as it looks.
Pour the custard over the casserole…
And either cover it and freeze it, or bake it off in a preheated 350°F oven. Bake until the center is mostly set — 55 minutes to 1 hour.
Let cool for at least 5 minutes before serving.
Farmer’s Casserole is a humble and hearty dish. Enjoy it with coffee for breakfast, or with Pinot Grigio for lunch or dinner.
Here’s the printable:
A simple symphony of veggies, cheese, and meat, all suspended in a creamy custard sauce. Once assembled, the dish can be baked right away. Or, you can cover the casserole with plastic wrap, and freeze it unbaked. Let thaw overnight in the fridge before baking.
Ingredients
- 6 cups frozen shredded potatoes (or use fresh)
- Salt and freshly-ground black pepper
- 1 generous cup shredded Swiss, Cheddar, or Monterey Jack cheese
- 12 ounces (about 1 1/2 cups) cooked cubed ham
- 3 scallions, finely chopped
- 1 green or red bell pepper, diced
- 5 large eggs
- 12 ounces evaporated milk
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F. Spread the potatoes evenly in a greased 9 x 13 baking dish or casserole. Dust the potatoes with salt and pepper. In layers, add the cheese, ham, scallions, and bell pepper.
- To make the custard, crack the eggs into a medium-size bowl, and beat them with a wire whisk. Then whisk in the evaporated milk, the nutmeg, and a pinch of salt. Pour the custard over the casserole, and bake until set -- 55 minutes to 1 hour. Let rest for at least 5 minutes before serving.
NOTE: Feel free to substitute the scallion and bell pepper with other veggies from your garden or farmers' market.
Patti Law-Poggi says
Kevin, I would like to make the Farmer’s Casserole but can I half the recipe as there are only two of us and I don’t think it would freeze very well. If so, how many eggs? and would it still be the same baking time. Thank you.
Kevin Lee Jacobs says
Hi Patti – This is a make-it-on-Sunday and eat-it-for-several-days casserole. I would not cut the recipe in half, but if you must, then use just 2 eggs for the custard.
gloria says
Love it for a brunch recipe! Winter is coming on so Sunday late mornings and early afternoons are great for entertaining- More leisurely and intimate than the hectic summer social schedule and this dish looks like a wonderful stress free crowd pleaser.
Virginia says
Just read it. Just printed it out. It’s already in the toaster oven.
Loretta D. says
Do you mean to say freeze it with the uncooked custard in it? Or should we make the custard after it is thawed and immediately before cooking?
Marie-Louise says
Bonjour Kevin!
I make a very similar dish, but use a whole bag if Tater Tots. I do them on a cookie sheet, let them cool slightly, then sort of squish them roughly using the bottom of a glass. I have used ham, but favour bacon, onions and mushrooms. Cheddar cheese is awesome, but generally use whatever is at hand. For the last 5 minutes, I sometimes add thinly sliced tomatoes. Merci for sharing!
Nancy says
Thanks!
Kevin Lee Jacobs says
Hi Loretta D. – Yes, freeze the casserole after you’ve poured on the custard sauce. Let thaw completely before baking. Enjoy!
Kevin Lee Jacobs says
Bonjour Marie-Louise: Baked and squished Tater Tots — good idea!
Paulette says
Just copied it down, going to try this next weekend, sounds yummy. Tanks for sharing!
Patrick Kelly says
What purpose does the evaporated milk serve? What if I used heavy cream instead? This recipe looks like it has unlimited options.
Sheila L says
Love this recipe with hamburger meat to.
Jane says
Thank you so much I love your site.
Kevin Lee Jacobs says
Hi Patrick – Feel free to sub heavy cream for the evaporated milk in this casserole, just as I sometimes do. And you are right — this recipe invites infinite variations.
Gail L says
Great dish for Fall! And, easy to make and I am sure the leftovers are more delicious the next day! Thanks for sharing it. Will be on my list to make.
How about an update on the much anticipated cookbook? When will we be able to have it in our hands?
Pamela says
Now that the kids are grown and out in the world, I am always searching for new recipes to try. I find now I have time to put more attention in cooking and sharing with my family or favorite neighbor. This is on my “must try” list sometime this week. Thanks so much.
Tiffany says
Yum! Great combo; easy to make and looks delicious.
Looking forward to incorporating this as a weeknight dinner!
Josi says
I don’t eat meat. Will it still be ok without?
Nancy R. says
Had this for dinner tonight and it was delish! Love ya, Kevin. ❤️
Trish says
Patti Law-Poggi: whisk all 5 eggs, use 1/2, freeze the other 1/2 to use in the next one.
Francisca Beaver says
oh my gosh, thanks! Needed a dish like this for the coming fall season.
Mary in Iowa says
From what seed house did you acquire the seed potatoes to produce shredded, frozen and bagged spuds? What a great time saver! I want to plant those next year.
Kevin Lee Jacobs says
Hi Nancy R – Music to my ears. So glad you enjoyed the casserole.
Tammy says
Thank you Kevin. Love your blog and love that you use Hannaford products, as do I!
Barbara says
Yum.. Loved the tour as well.. Thanks for sharing..
badger gardener says
This will be perfect for ham leftovers after the holidays. Always need new ideas for those.
Hope the cookbook is moving along so I can soon page through lots of yummy recipes. After all of these years visiting here I finally made your recipe for pate brisse for an apple pie and now I love you even more 🙂 Must see that cookbook!
Julie R says
Can’t wait to try this. Its perfect for this time of year or any time. I will probably add a few more veggies when I make it.
Phyllis Bachinski says
Finished watching all three house tour videos and await to see more of your beautiful home!!!!!
Rebecca Firestone says
Made this last night. It was good and we have lunch the next two days. Next time I’m going to add some additional veggies to mix it up.
Kathy says
We really enjoyed this. Actually, I’ve already eaten 2 1/2 servings and will have it for breakfast tomorrow. I have a feeling it will become a staple around here.
virginia mead says
Sounds delicious. Cant wait to make this. Sure it will be a family stable.
Virginia