Cast Iron Skillet Casserole
Source of Recipe
(I'm cooking for 6 'eager eaters' so
increase or decrease accordingly... this amount fills a LARGE skillet)
4 large potatoes scrubbed well and grated with skins on
1 large onion grated or chopped fine
1 can drained whole corn or 2 cups frozen
1 can drained peas or 2 cups frozen
1 cup chopped or grated carrots
1 to 2 cups grated cheese (I use cheddar)
1/4 to 1/2 cup (seeded) chopped or finely sliced jalapeneos (optional)
salt and pepper to taste
6 to 8 large eggs well beaten with 1/2 cup milk
1/2 stick butter or oleo
Any left over shredded, ground, or cubed beef, chicken, rabbit, turkey,
pork....even squirrel... can be added.
Preheat your oven to 375. Melt butter or oleo in the skillet IN THE OVEN
so that the entire skillet is HOT.
Beat eggs and milk very well until almost frothy. Add all the other
ingredients and mix well so that it's coated with eggs and milk.
Pour all at once into hot skillet and bake about 45 to 60 minutes... or
until knife blade inserted in middle comes out clean.
Serve directly out of skillet.
I usually serve with green salad and fresh fruit.
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