This French Fry Casserole may not be exactly good for you, but it sure is good. This is something I threw together from what I happened to have on hand, so you could definitely vary the ingredients to use up some of your own refrigerator and pantry contents. I used french fries because I happened to have some in my freezer, but you could probably use frozen hash browns or even chop up some potatoes. I used Great Value seasoned fries (again, what I had), but other varieties should work fine. Feel free to experiment.
French Fry Potato and Egg Casserole
8 servings ---I doubled this and did 2 13x9 pans, which fed all 6 of us with leftovers for lunch
- 16 oz (or so, my scale is broken so I didn’t actually weigh them and they came from a huge 4 lb bag) frozen potatoes
- 1/2 large onion, finely chopped
- 3-4 oz ham, chopped (could sub cooked bacon or sausage)
- 1/4 bag of fresh spinach, chopped
- 1/4 cup julienned sundried tomatoes (optional, I had these on hand)
- 1-1/2 to 2 cups shredded cheddar
- 5 eggs
- 1/2 cup milk
- fresh ground pepper to taste
- Preheat your oven to 350 F. Spray a 13 x 9 pan with non-stick spray or butter with butter.
- Mix together in the pan: fries, onion, ham, spinach, and sundried tomatoes. I layered the ingredients in that order in the pan and then mixed them with my hands.
- Sprinkle the cheese over the top.
- Beat the eggs,milk, and pepper together, then pour evenly over the ingredients in the pan. They will not be covered with the egg mixture.
- Bake uncovered for about 1 hour. The fries should be tender when you jab them with a fork, and the whole thing will be bubbly and golden on top. It will be crispy on the top and at the edges and tender inside.
What is your favorite “pantry” recipe?
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