Anyone who knows me knows I LOVE a casserole. Always have, always will; and anybody who knows me REALLY well knows WHY I love a casserole. Here's a little insight into my life that I'm just sure you couldn't live another day without knowing: I come from a very working class, very southern family. (I know you can tell by my yellow skin and eyes...) My mom is from rural Mississippi and my dad from Buena Vista, Virginia. In addition to these facts, my family has always been very religious. I was raised in the Pentecostal Holiness church. Raised in that church 3 times a week from the time I can remember until college. Now, if there is nothing but one thing that comes from growing up in a working class, southern, Pentecostal family, it's a good casserole. My mom is the master, too. She grocery shopped on a budget but could make a hearty, delicious million dollar casserole in the blink of an eye. She also, just like all those other southern, godly, Pentecostal women, would throw together an award winning potluck cass with only 10 minutes notice. So, now, I'm 28 with my own kitchen and my own family, and though we don't eat them often, I find myself whipping one up when I'm feeling a little homesick or in need of some indulgence at the end of a long week. This was one of those weeks. So, here it is- my remake of one of my favorite casseroles my mom ever made: the farmer's casserole. Often made for breakfast and with mild flavors like monterey jack and ham, I did it up to be perfect for dinner by throwing in a little spice and a veggie twist.
INGREDIENTS:
cooking spray
1 tbs butter
3 cups frozen shredded hash browns
1 1/2 cups shredded pepper jack cheese
2 green peppers
1 large onion
1 bunch scallions
1 15 oz can black beans
4 large eggs, beaten
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
1. Preheat oven to 350 degrees.
2. Drain and rinse black beans.
3. Slice yellow onion and peppers and chop green onions. Put green onions aside. Sauté yellow onion and green pepper in butter. (I always pull out the cast iron skillet for this.)
4. In a medium bowl, whisk together eggs, milk, salt and pepper.
5. Shred cheese.
6. Spray 8x8 casserole dish with cooking spray. Layer hash browns on bottom of dish followed by sautéed onions and peppers, green onions and black beans.
7. Pour egg mixutre on top.
8. Sprinkle with shredded cheese.
9. Bake uncovered for 45 minutes. Check center of casserole by inserting a butter knife or toothpick. If it comes out coated in liquid egg mixture, return to the oven and bake another 20-25 minutes. Let rest for 5 minutes. Serve.
My original intention for this recipe was to add chorizo. Unfortunately, the day I made it, the butcher was sold out, so I went with black beans. I definitely wasn't disappointed. We ate bowl after bowl of this curled up on the couch watching movies that night. It made my heart feel good. Hopefully it does the same for you!
xo, A.
No comments:
Post a Comment