Garlic.

Salsa or Tabasco sauce.

I've made this a lot. Farmers casserole. Maybe this will help kick yours up a notch.

Farmers Casserole

Tabasco Sauce will bring out the flavors

Glenda, I looked at the recipe you linked to. Although it's very similar to what I made I see a couple of big differences: pepper jack cheese and raw green onions. I think those two flavoring agents might have made a big difference. Adding some chopped fresh jalapeno would have pleased my husband a lot too.

I'm thinking of smashing up what's left and adding some garlic, as Ricky suggested, and a healthy dose of pepper jack (I just happen to have a big chunk in the fridge) along with some sliced green onions and chopped jalapenos. Then serve it with some Tabasco. I think the end result would be more flavorful. It certainly can't be worse than what I've got.

Better to use red bell pepper than green, and add a Habanero chili next time.

Bland probably means lack of salt, but IIRC you need be saltless. In making it again, I'd say you need to amp up the flavor. Not just cheddar but extra sharp. Not just onions and peppers, but add some dried blend. Herbes de Provence, garlic pepper, or any combination you like. Maybe some mushroom powder for the umami. You might have to make your own from dried mushrooms to get salt free, however. Tomato powder might be an alternative. Or Worchester sauce, if that's not too salty. You could crumble up salt free bouillon cubes. Depends on what you have.

For what you have now, a sauce is a good way to transmit flavor. Smear it with pesto and reheat. Or a chimichurri. A refrigerator salsa (all the little bits of saved stuff)--or jarred.

Make sandwiches with mayo and mustard, lettuce, etc. Break it up, pan fry the pieces in just a little tasty oil and try to get some caramelization, and serve over pasta with garlic, oil and herbs.

I like salsa on something like that. I do not like anything really spicy so I use the mild one. I think that would help it a lot.

Can you add chicken stock and puree it into a soup??

How about seasoning with Tabasco or taco sauce, rolling it up in flour tortillas and calling it a breakfast burrito?

I'd have a texture issue with that dish too as I can't stand hash browns or tater tots that aren't crisp and crunchy. For future, you might try substituting cubes of bread for the hash browns. What you'd end up with would be more of a strata; the bread absorbs the moisture of the milk, eggs and cheese and it's kind of like a savory bread pudding.

I think it needs to be fried in oil. Refried I guess in this case. I would probably make this into salmon cakes by breaking it up and adding cooked salmon or tuna and mayonnaise and or cream cheese and spices. Then I would serve it on a bun with lettuce and tomato Etc.

When I make similar recipes I use O'Brian potatoes instead of hash browns.. I would also look for more if an Italian or hot sausage. As far as fixing...no reason not to try warming it up by frying like a crab cake.

Personally, I often like bland, but I do not like salty vegetables. I prefer potatoes, squash, and corn with no salt at all. Cheese and ham have plenty of salt, and frozen hashbrowns might have salt as well.

I love all your suggestions. I’ve thought about just forming the casserole in patties and making a weird version of potato pancakes. I know if I ever try this conglomeration again, I’d add a whole lot more flavorful ingredients and seasonings. Yes, we’re low sodium. But I’ve never made anything so lacking in flavor and with such an unappealing texture. I think it’s the egg/milk/potato combo, and I should probably give up on this sort of casserole. I’d rather make an egg casserole and have crispy hash browns as a side. Or scalloped potatoes & ham all by itself.

I agree with either slicing it or making it into patties and frying. Perhaps when making it into patties add more onion, some garlic, and perhaps some stronger flavored herbs. Strange as this will sound you might add a little nutmeg to the patties. Sometimes nutmeg will enhance some of the flavor in things.

First I would add salt and pepper, Garlic powder if you have it. Also try crisping in a pan with oil. It is all cooked so just make it crispy.

I'd fry up some ground sausage or bacon and cut it into bits. Do the thing where you break up the casserole and fry it with some garlic salt or at least garlic power to get the potatoes crisp and give it a little flavor. Fill some tortillas with one of the meats and refried casserole. Add some salsa or green chile sauce and maybe more of a flavorful cheese. Eat it as a taco.

Bragu , that would solve everything. Deep fried and bacon. Can’t go wrong!

My hashbrown recipe calls for the hashbrown s, sour cream, cream of chicken( or any cream soup) 1/2 of the soup can of milk, onion minced grated chs, salt pepper garlic & whatever you choose to kick it up.

Ont_gal, I've made something similar to what you described and so have other family members for our get-togethers. It turns out fine, sort of like simplified scalloped potatoes. The canned soup mimics the creaminess of a bechamel sauce. No eggs involved.

Along with the garlic and more herbs, I would dot the top with halved grape tomatoes and sprinkle lightly with Parmesan. They will caramelize as the casserole bakes and add a nice umami sweetness.

Cayenne & garlic can save about anything potato.

I'd fry the patties, and top with caramelized onions with garlic and chives (or rosemary).

My kids would put applesauce on them a la potato pancakes.

This is my all-time fav. Like you, I got tired of bland ones.

https://www.thekitchn.com/recipe-bacon-potato-and-egg-breakfast-casserole-160263

I add more garlic, use the sun-dried tomatoes in herb oil instead of dried, red bell peppers instead of yellow, and definitely more bacon. It’s so good, everyone loves it. I serve with salsa, but it really doesn’t need any condiments. We just love salsa. :)

Do you like curry type spice mixes? or jerk seasoning? this is something that I would tend to add a pinch or two of either hot or mild curry powder to, depending on my mood - not so much that it tastes like a curry dish, but I find it really livens up a lot of casseroles and soups.

Glenda, thank you for posting the farmer's casserole. I'm going to make it this coming week. It looks deeeeelishhhhh.

When I do that sort of casserole with a crust of hashbrowns, I oil the pan, press thawed hashbrowns firmly in the pan....salt and pepper and either dot with butter or brush with melted butter then bake for about 15 to 20 minutes at 375.
Add the "stuff" onions, peppers ham and grated cheese.....then mix up eggs nd milk, seasoned with worchestershire pour over the stuff and bake.

Success!! At least, success enough to enjoy the re-imagined casserole. I cobbled together a lot of the suggestions and not only came up with something edible but something tasty too.

I crumbled up the remaining casserole and added 4 thinly sliced green onions and one finely chopped fresh jalapeño. Then I fried the crumble combo in light olive oil just like I’d fix hash. Five minutes of frying to get a crust on the bottom, then turn over to crust up the other side. I did that four times, and by the time I was done, the casserole was filled with crusty brown bits. I sprinkled a combo of pepper jack cheese and sharp cheddar on top. Served it to my husband with some fresh salsa.

I liked it and so did he. There are leftovers because the original casserole was baked in a 9 x 13 pan. Tomorrow I will heat up the mixture and stuff a spinach tortilla with it. My husband loves anything that resembles a burrito.

Linda, I wondered about baking the hash browns before adding the egg filling. That might help with my texture problem. I used to make potato kugel all the time and loved the stuff, so I thought I’d love this sort of casserole. Weird!

Thanks everyone for your input. As a result, I didn’t feel compelled to toss it and waste any food.

Some condiments to try:

Catsup

Horseradish sauce

Diced sweet pickle