Farmers Market Casserole Food

FARMER'S CASSEROLE

Farmer's Casserole image

This is a great use for the leftover Easter ham. You can prepare it the night before, or if you're last minute like me it still works like a charm to throw it all together at once. I didn't have ham, but Jimmy Dean sausage was wonderful (I cooked it first then mixed it in with everything). I think this serves more than 6 people, but I must confess I couldn't eat just one scoop. Recipe courtesy of Taste of Home.

Provided by AmyZoe

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups hash brown potatoes (frozen, shredded)
3/4 cup monterey jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onion, chopped
4 eggs
12 ounces evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

Place potatoes in an 8 inch square baking dish.
Sprinkle with cheese, ham, and onions.
Beat eggs, milk, pepper, and salt and pour over all.
Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake uncovered at 350 for 55 to 60 minutes or until a knife inserted near the center comes out clean.

FARMER'S CASSEROLE

Farmer's Casserole image

Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.

Provided by Lorrie Starks

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

3 cups frozen hash brown potatoes
¾ cup shredded pepperjack cheese
1 cup cooked ham, diced
¼ cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ teaspoon ground black pepper
⅛ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 21.4 g, Cholesterol 172.5 mg, Fat 22.4 g, Fiber 1.3 g, Protein 17.8 g, SaturatedFat 10.3 g, Sodium 576.4 mg, Sugar 6.7 g

FARMER'S CASSEROLE

Farmer's Casserole image

Between family and friends, we average 375 visitors a year! This casserole is handy-you can put it together the night before, let the flavors blend, then bake it in the morning. -Nancy Schmidt, Center, Colorado

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

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
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

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

Nutrition Facts : Calories 252 calories, Fat 14g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 531mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.

FARMER'S CASSEROLE

Farmer's Casserole image

Just a great breakfast casserole, and it's super easy to make!

Provided by RecipeGirl.com (recipe shared from a friend)

Categories Breakfast

Time 1h35m

Number Of Ingredients 8

Ingredients

6 cups frozen, shredded hash brown potatoes
1½ cups shredded Jalapeno Monterey Jack Cheese ((can sub cheddar or Swiss))
2 cups diced, cooked ham ((or Canadian bacon))
½ cup sliced green onions
8 large eggs, (beaten (or 2 cups egg substitute))
Two 12-ounce cans evaporated milk ((can use whole, 2% or fat free))
¼ teaspoon salt
¼ teaspoon ground pepper

Steps:

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.
At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 268 kcal, Carbohydrate 24 g, Protein 14 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 155 mg, Sodium 288 mg, Fiber 1 g, Sugar 5 g

FARMERS' MARKET CHICKEN SKILLET

Farmers' Market Chicken Skillet image

Make the most of your veggies with a Farmers' Market Chicken Skillet. This Farmers' Market Chicken Skillet features pasta, zucchini, squash and more.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 lb. linguine, uncooked
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 tsp. black pepper
2 Tbsp. olive oil, divided
3 zucchini, sliced
3 yellow squash, sliced
4 cloves garlic, minced
1-1/2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove to plate; cover to keep warm. Add remaining oil to same skillet. Add squash; stir-fry 3 min. Add garlic; stir-fry 3 min. or until squash is crisp-tender.
Drain pasta, reserving 1/4 cup cooking water. Toss pasta with reserved water in same pan; place on large serving platter. Top with chicken, squash and remaining ingredients.

Nutrition Facts : Calories 440, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g

FARMER'S CASSEROLE

Farmer's Casserole image

This wonderful casserole is the best 'breakfast casserole' I have ever eaten. It could easily be served at any time of day. I first ate it at a Wedding Shower and could hardly wait for the bride's mother to get the recipe for me from the Aunt who lived in another state. I am posting the recipe exactly as I received it...however I would personally increase the salt to 1 teaspoon instead of the 1/4th teaspoon since I remember adding salt when I ate it before.

Provided by CarrolJ

Categories Breakfast

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups frozen hash browns
3/4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

FARMER'S BREAKFAST CASSEROLE

Farmer's Breakfast Casserole image

I try to send the girls out the door with a good breakfast in the morning and this can be altered to be lower in fat and cholesterol by the use of skimmed evaporated milk and egg beaters. Results still excellent! I use turkey bacon instead of ham, although it is great with ham too. Pat Ensenbach submitted this recipe for the St. John's Lutheran Church and Preschool Cookbook, Yankton South Dakota. Serving size indicates 8-10 servings but that is if you cut it evenly before serving. If people help themselves, you may have more or less servings depending on how much they take! Please note there is a refridgeration time (several hours to overnight)

Provided by KCShell

Categories Breakfast

Time 1h10m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups frozen hash brown potatoes
3/4 cup shredded monterey jack cheese
1 cup cooked ham, diced
1/3 cup chopped green onion (I don't use)
4 eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt (optional)

Steps:

Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
Sprinkle dish with cheese, ham and onions.
In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
Pour into baking dish over the potato mixture.
Cover and refridgerate for several hours or overnight.
Remove from refridgerator 30 minutes before baking.
Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.

POLENTA SQUASH CASSEROLE

Polenta Squash Casserole image

Take a trip to your local farmers' market for some beautiful summer squash and head home to prepare this Polenta Squash Casserole. Made extra cheesy with shredded mozzarella and Parmesan cheeses, this Polenta Squash Casserole won't disappoint.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, divided
3 carrots, peeled, sliced
1 large yellow squash, sliced
1 large zucchini, sliced
1 red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 tube (18 oz.) polenta, cut into 1/2-inch-thick slices
1/4 tsp. ground black pepper
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Shredded Parmesan Cheese

Steps:

Heat oven to 350°F.
Heat 1 Tbsp. oil in large saucepan on medium heat. Add vegetables and garlic; stir. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in pasta sauce: cook 2 or 3 min. or until vegetables are tender, stirring occasionally.
Meanwhile, heat remaining oil in large skillet on medium heat. Sprinkle polenta with black pepper. Add to skillet, in batches; cook 3 min. on each side or until polenta slices are lightly browned on both sides.
Place polenta in single layer in 13x9-inch baking dish sprayed with cooking spray; top with vegetable mixture and cheeses.
Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 14 g

FARMERS MARKET ENCHILADAS

Farmers Market Enchiladas image

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden-yellow summer squash, eggplant and corn all taste great here, too. -Elisabeth Larsen, Pleasant Grv, Utah

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

3 medium zucchini, quartered lengthwise and sliced
1 poblano pepper, seeded and chopped
8 ounces sliced fresh mushrooms
8 ounces cherry tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco or feta cheese, divided
1/2 cup minced fresh cilantro, divided
2 tablespoons lime juice
14 corn tortillas (6 inches), warmed
1 can (15 ounces) enchilada sauce

Steps:

Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 780mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.