Farmer's Casserole

I started out by reading all the reviews about the basic recipe, figured out that many of the people who made it... probably didn't refrigerate as recipe suggested, their came out runny.

I decided to follow the basic recipe, as close as I could...but didn't have any frozen hashrowns or potatoes, I used my emergency stash of diced canned potatoes blotting off liquid & draining in strainer. Then I blotted and dried with a paper towel, sauteed in butter for a few minutes. After sauteing, and draining pills. I blotted again with paper towels & set aside for 10-15 minutes to cool down. I placed all recipe ingredients & layered with all other ingredients in a glass pyrex pan, except I doubled the cheese, a Mexican cheese blend & added extra flavor with 1/2 a small can diced hatch roasted chilles trickled over mixture of layed potatoes,green onion,
(egg 6) instead of 4 eggs. I put in fridge over night and baked as recipe as directed @ 350, between 45-50 minutes... It was absolutely perfect, creamy & delicious with great flavour.

I think the key to this recipe is adding (2) additional eggs in a smaller glass pyrex pan, and by placing in the refrigerator as suggested over night.... I found that it worked very well to put the entire 12oz can of evaporated milk in mixture, gives you a creamier dish. The problem with frozen potatoes is all the water that comes with it.
I feel that it's a remarkable dish...and I had fun doing it. Thanx

just ok, bland, added extra onions & used sausage.

I have not prepared this, it looks yummy. The first thing I noticed in the picture was that the potatoes were more chunk that hash browns, which appealed to me. When reading the recipe it clearly states hash browns which might be why the center was runny in some cases. I will try the chunks, possibly from cooked potatoes, not frozen. I am looking forward to trying this.

Quick, easy and fabulous... it's a family favorite!

I tripled this recipe for a church breakfast. Everyone loved it.

Delicious! And so easy! As noted, would probably be good to thaw the frozen potatoes first. They would likely incorporate better. Still, really good. I have made over and over.

Your problem is that you use frozen potatoes; shred your own in your handy-dandy chopper--excellent!

i,m going to try it but think will reduce the evaporated milk a little and thaw and drain hash browns first and maybe even precook them 5 to 10 min first before adding other ingredients and also up the sale and pepper some

Maybe using a lower more open dish will allow it to cook more evenly.  It will not be as high but the thinner it is it should cook better.

if this is a farmers recipe where are the veggies???

I baked this recipe exactly as written, using evaporated milk, and mine, too, came out "watery," i.e. with an uncooked, 4-inch area directly in the center. The uncooked portion was just as liquid as when it went in the oven 55 minutes before. I stirred the outer cooked area and the liquid areas together and baked for 15 minutes more, and it finally came out completely cooked. Turned out very bland. If I do try it again I'll swap out the ham for some spicy cooked sausage perhaps, and add some cayenne pepper and dry mustard.

I only used 2/3 cup milk and uped the eggs from 4 to 6. I used frozen hash browns without precooking. I didn't have any issues with "water". My guess regarding the extra liquid was that it was from the amount of milk the receipe called for.

I was excited to try this recipe but it didn't turn out well. I did use turkey bacon instead of sausage so that may have been why it wasn't quite as salty as I would have liked. But my main issue was after it was finished cooking it wasn't done on the inside and still raw so I cooked it 5 more minutes and all of this water started coming up from it so I used a lot of paper towels to absorb it and cooked it an extra total of 15 more minutes and it still didn't taste very good. I'm guessing all of the water came from the frozen hash browns that was at the bottom but the recipe specifically says "frozen" has browns and doesn't say anything about cook them first or thawed. If I ever make this again I would probably cook the hash browns first but I honestly don't know if that would fix it. If anyone has any suggestions I would appreciate it.