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:

1. Begin by preheating your oven to 350°F (175°C), setting the stage for a warm and comforting bake.
2. 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.
3. In a generously-sized casserole dish, layer your organically sourced diced potatoes as the base, creating a bed of earthy goodness.
4. Sprinkle the freshly chopped green onions over the potatoes, distributing them evenly for a subtle, oniony crispness in every bite.
5. 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.
6. Pour this mixture over the layered potatoes and green onions, allowing the liquid to seep down and coat every nook and cranny.
7. 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.
8. 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.
9. 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.
10. Once done, remove the casserole from the oven and let it sit for a few minutes – patience will reward you with perfect slices.