"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Troy Farm Casserole Recipe

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This recipe for Troy Farm Casserole, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Thrasher-Waller
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Directions:
Directions:
Place potatoes in an 8-in. square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 55-60 minutes or until a knife inserted near the center comes out clean.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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