Farmer's Casserole

In my family, we have a ham every Christmas. My mom's Christmas bonus from work is a coupon for a free ham or turkey, so they brought one down with them when they came to celebrate Christmas with me and my husband. As delicious as that ham was, it was also over 10 pounds, so we are faced with a lot of leftovers despite sending some ham home with my parents. Due to the overabundance of ham in our lives, I now present to you Farmer's Casserole, a simple and delicious way to use up some of your leftover ham. Since it can be prepared ahead, it makes a great dish if you're having people over for brunch, in addition to being a tasty dinner.

Farmer's Casserole
loosely adapted from the Better Homes and Gardens New Cookbook

Nonstick cooking spray
3 c. shredded potatoes (frozen hashbrown potatoes or fresh)
1 c. shredded cheddar cheese (or other favorite cheese)
1 c. diced cooked ham
1/2 c. chopped green pepper
1/2 c. chopped onion
4 eggs, beaten
1.5 c. milk
1/4 t. black pepper
1/4 t. salt
Additional shredded cheese for top (optional)

1. Preheat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray. Arrange shredded potatoes evenly in the baking dish. If you are using fresh potatoes, I would recommend squeezing some of the moisture out with a paper towel. Sprinkle with cheese, ham, green pepper, and onion.

2. In a medium bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over layers in dish.

3. Bake, uncovered, in a 350 degree oven for 40 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle additional shredded cheese on top for the last 10 minutes of cooking time. Let stand 5 minutes before serving.

Make-ahead directions: Prepare as above through Step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.