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Ingredients
- 6 cups frozen shredded hash brown potatoes
- 2 cups Monterey Jack cheese, grated
- 2 cups ham, diced
- 1/2 cup green onions, chopped
- 8 large eggs, beaten
- 2 (12 oz) cans evaporated milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
Preparation
- Preheat the oven to 350°F when ready to bake.
- Layer the casserole:
- Spread the hash brown potatoes evenly in the bottom of a 9×13-inch baking dish.
- Sprinkle the grated cheese, diced ham, and chopped green onions over the potatoes.
- Mix the custard:
- In a large bowl, whisk together the eggs, evaporated milk, garlic salt, and black pepper.
- Pour the mixture evenly over the layered ingredients in the baking dish.
- Chill or bake:
- You may cover and refrigerate the casserole overnight if desired.
- If baking from chilled, bake uncovered for about 1 hour 30 minutes, or until the center is set.
- If baking without chilling, reduce baking time to 1 hour 15 minutes.
