Farmer’s Breakfast Casserole Mary Ann Sustacheck

1 - 32 oz. pkg. frozen hash browns 2 c. shredded cheddar cheese

2 c. diced ham or Canadian bacon ½ c. sliced green onion

8 beaten eggs or 2 c. frozen egg product 1 - 12 oz. cans evaporated milk

½ tsp. salt 1/4 tsp. pepper

Grease 9 x 13 inch baking pan. Arrange hash brown potatoes in bottom. Sprinkle with cheese and ham. Combine eggs, milk, salt and pepper. Pour over potato mix. (Can cover and refrigerate several hours or overnight). Sprinkle with chopped onion just before baking. Bake uncovered 50-60 minutes or until center appears set. Let stand 5 minutes. Serves 12.