Country Casserole


  • 3 cups Frozen, shredded Idaho Hash Brown Potatoes
  • 1/2 cup Mushrooms, sliced
  • 3/4 cup Cheddar Cheese, shredded
  • 1/4 cup Tomatoes, diced
  • 1/4 cup Green Onions, sliced
  • 4 Eggs, beaten
  • 1 (12-oz.) Can Evaporated Milk
  • Salt and pepper
  • Monterey Jack Cheese with Jalapeno peppers, grated for garnish


  1. Grease 2qt. Square baking dish. Arrange potatoes evenly in the bottom of the dish.
  2. Lightly sauté mushrooms. Sprinkle potatoes with cheese, mushrooms, tomatoes and green onions.
  3. In a medium-sized mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. Sprinkle grated Monterey Jack with Jalapeno peppers on top as a "last" layer. Dish should be covered and refrigerated at this point for several hours or overnight.
  4. Bake uncovered, in a 350-degree oven for 50-55 minutes, or until center appears set. Let stand 5 minutes before serving.
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Yield: Serves 6-8

Karen Lewan
Mountain Top Lodge at Dahlonega
Dahionega, GA

Photo Credit:
Cathi Iannone
(Recipe Photo Contest Winner)

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