Instructions:
- Prepare the Baking Dish: Grease a 2-quart rectangular baking dish with butter or non-stick spray to prevent the casserole from sticking. This will ensure easy cleanup and make serving the casserole simpler.
- Layer the Hash Browns: Evenly spread the 3 cups of frozen hash browns across the bottom of the prepared baking dish. The hash browns will form the base of the casserole, so ensure they are spread out in a single layer.
- Layer the Cheese, Ham, and Onions: Sprinkle 3/4 cup of shredded Monterey Jack pepper cheese evenly over the hash browns. Next, add the 1 cup of cubed cooked ham and 1/4 cup of finely chopped green onions. This will provide the savory elements that pair wonderfully with the creamy egg mixture.
- Mix the Egg and Milk Mixture: In a separate bowl, combine 4 well-beaten eggs, 1 (12-ounce) can of evaporated milk, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Whisk the ingredients together until fully combined and smooth. This mixture will create the creamy custard-like texture for the casserole.
- Assemble the Casserole: Pour the egg and milk mixture evenly over the layered hash browns, cheese, ham, and onions. Make sure all the ingredients are soaked in the egg mixture for the best texture and flavor.
- Refrigerate Overnight: Cover the baking dish with plastic wrap or aluminum foil and refrigerate the casserole overnight. This allows the flavors to meld together and gives the hash browns time to absorb the egg mixture, ensuring a more flavorful and cohesive dish when baked.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Once ready, remove the casserole from the refrigerator and bake it in the preheated oven for 40-50 minutes. The casserole is done when the egg mixture is set and the top is lightly golden brown.
- Let it Rest: After baking, allow the casserole to rest for 5 minutes before slicing and serving. This helps the casserole firm up and makes it easier to cut into neat slices.
Notes:
