Spring Farmer’s Casserole

A special thanks to Taste of Home for this recipe! See their recipe here

We want to bring you delicious recipes that wow your friends and family. Not only do we help create beautiful kitchens, but we also want them to be functional too.

This could not be easier, with no gluten, it’s a perfect side dish for gluten-free guests! BUT be aware that it requires overnight cooling in the fridge, so you can prep it today and bake it tomorrow for dinner!

Follow the recipe below to enjoy your new or improved kitchen space this spring!


  • 3 cups frozen shredded hash brown potatoes
  • 3/4 cup shredded Monterey Jack cheese
  • 1 cup cubed fully cooked ham
  • 1/4 cup chopped green onions
  • 4 large eggs
  • 1 can (12 ounces) evaporated milk (regular milk or coconut milk works!)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


  1. Place the potatoes equally in an 8-in. baking dish.
  2. Sprinkle with cheese, ham, and onions.
  3. Whisk eggs, milk, pepper, and salt; pour over all of the potatoes.
  4. Cover and refrigerate for several hours or overnight.
  5. Remove from refrigerator 30 minutes before baking. Preheat the oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 55-60 minutes.

How did it turn out? Did you make any changes that delivered the WOW factor? Please share with us!