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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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