Home Made Farmer’s Casserole Recipe
Growing up in a family of farmers, weekend brunches were a time-honored tradition. The Farmer’s Casserole was Grandma’s secret to pulling everyone together, even after the busiest of harvests. It’s more than a recipe; it’s a tapestry of memories, each bite taking us back to the laughter-filled mornings at the family table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
Shopping List:
- Artisanal bacon
- Organic potatoes
- Green onions
- Fat-free evaporated milk
- Egg Beaters
- Reduced-fat Monterrey blend cheese
- Extra Virgin olive oil
- Sea salt
- Black pepper
Ingredients:
- 6 slices of premium, artisanal bacon, diced and cooked to perfection
- 6 cups of organically sourced, diced potatoes
- 2 green onions, freshly chopped
- 2 cans of fat-free evaporated milk for a lush consistency
- 2 cups of Egg Beaters, the ultimate egg substitute for a lighter fare
- 1-1/2 cups of Monterrey blend cheese, reduced fat for richness without the guilt
- 1 tbsp. of the finest extra Virgin olive oil
- 1/2 tsp. of sea salt, hand-harvested for purity
- 1/2 tsp. of black pepper, freshly ground for a piquant zest
Instructions:
- Begin by preheating your oven to 350°F (175°C), setting the stage for a warm and comforting bake.
- Take a large skillet and pour in the tablespoon of extra Virgin olive oil, heating it over a medium flame until it just starts to shimmer. Add your diced artisanal bacon and cook it until it’s crispy and golden, releasing its rich flavors.
- In a generously-sized casserole dish, layer your organically sourced diced potatoes as the base, creating a bed of earthy goodness.
- Sprinkle the freshly chopped green onions over the potatoes, distributing them evenly for a subtle, oniony crispness in every bite.
- In a mixing bowl, whisk together the two cans of fat-free evaporated milk with the Egg Beaters until the mixture is smooth and homogenous. This blend will ensure your casserole is luxuriously creamy without being overly heavy.
- Pour this mixture over the layered potatoes and green onions, allowing the liquid to seep down and coat every nook and cranny.
- Take your cooked bacon and scatter it across the top, followed by an even sprinkling of the Monterrey blend cheese, reduced fat, to add a melt-in-your-mouth texture.
- Season the assembly with a half teaspoon each of hand-harvested sea salt and freshly ground black pepper, to taste, for that perfect seasoning that complements the dish without overpowering it.
- Slide your casserole dish into the preheated oven and bake for 45 minutes, or until the center is set and the top is bubbly and golden-brown.
- Once done, remove the casserole from the oven and let it sit for a few minutes – patience will reward you with perfect slices.
