Breakfast Casserole

Breakfast Casserole by Becca

12 slices of bread with crust cut off, buttered on 1 side
margarine
1 cup ham (or sausage... or both)
2 cups cheese
1 3/4 cup milk
3 eggs
Options: mushrooms, red peppers, tomatoes, cooked onions, etc.

Directions:
1. Butter one side of bread and place 6 slices buttered side down in a 9 x 13 pan
2. Spread out ham, optional add ins, and cheese
3. Arrange the other 6 slices with the buttered side up
4. Scramble eggs with milk and pour on top (I only use 1 1/2 cups milk if using watery add ins like tomatoes and mushrooms)
5. Bake at 375 for 30 minutes until top of bread is toasted. (My mom claims it is best if made the night ahead but I have cooked it right away and it tastes just fine.)

Baked Three Cheese Egg Casserole

Baked Three Cheese Egg Casserole by Cora (cooksrecipes.com)

7 large eggs
1 cup milk
2 teaspoons granulated sugar
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.
Makes 12 servings.

Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes

Spinach-Rice Casserole

Spinach-Rice Casserole by Edina
From: Better Homes and Gardens

Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.
Servings: Makes 4 servings.
Prep: 20 mins
Total: 50 mins

Ingredients

1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can peeled Italian-style tomatoes, cut up
1 teaspoon dried oregano or basil, crushed
8-ounces tofu (fresh bean curd), drained
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup shredded Swiss cheese (2 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame seed, toasted

Directions
1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes.
2. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper.
3. Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Sprinkle with remaining cheese and sesame seed. Makes 4 servings.

Nutrition Facts
Calories 301, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 701 mg, Carbohydrate 36 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet

Easy Spinach Cheese Bake

Easy Spinach Cheese Bake by Emilie

1 16 oz container Cottage Cheese
1 10 oz pkg Frozen chopped spinach, thawed & drained
1 cp shredded low moisture mozzerella cheese
1/2 cup real bacon bits
1/2 cup sliced green onions
4 eggs, beaten

Mix all ingredients together. Pour into a greased 9 in pie
plate. Bake at 350 degrees for 40 minutes. (30 mins for 9X13
pan).

**For the playdate, I used mushrooms instead of bacon bits and
walla walla sweet onion instead of green onions because I
didn't have those items. I have also in the past added more
cheese and substituted different things such as ham or chicken
depending on what I have at that time. Enjoy!"

Hamburger pie

Hamburger Pie by Cora

1 lb ground beef
2 or 3 cans minestrone soup (condensed)
1 can kidney beans
frozen or canned peas, corn, Green beans (whatever extra vegetables you like)
Drop biscuits (follow the recipe on the back of your Bisquick box)

This recipe is one that my Mom taught me to make. It is very flexible so alter it depending on how you like it. For instance I like it moist so I add three cans of soup but my Mom only adds 2 cans. I always add extra vegetables. It all depends on what I have on hand.

Directions
1. Brown the ground beef in a large frying pan.
2. Add the minestrone soup, kidney beans and vegetables. Cook until well heated.
3. Meanwhile make the drop biscuit recipe following the back of the box.
4. Transfer meat mixture to a baking dish.
5. Spoon drop biscuits on top and bake according to the drop biscuit recipe (all you need to do is cook the biscuits the mixture is done).

Spinach Rice Casserole

Spinach RIce Casserole by Cora

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
4 cups chicken broth
1 (10 ounce) package fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese or cheddar cheese

Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.
Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees F for 20-25 minutes or until rice is tender. (Last night I added chicken and mushrooms before adding the rice and it turned into a great main course)

Taco Bake

Taco Bake by Heather

1 lb. ground beef
1/2 C. chopped onion
1 envelope taco seasoning
1-15 oz. can tomato sauce
1-15 oz. can corn, drained
2 C. shredded cheddar cheese
1 Jiffy corn muffin mix

Cook beef and onion until brown & drain. Spoon into an
ungreased 9x13 dish. Stir in taco mix, tomato sauce, and
corn. Sprinkle with cheese. Make Jiffy mix according to
directions and pour over beef mixture. Bake at 350 degrees
until golden brown - appox. 35 min. Serve with sour cream,
chopped tomato, adn shredded lettuce if desired.
*Substitute for Jiffy Mix: 2 C. Bisquick, 1 C. milk, & 2 eggs

Tuna Fish Casserole by Beth

3 Cups dry egg noodles
1 Cup frozen peas
1 Can tuna fish
1 Can Cream of Mushroom Soup
3/4 Cup Milk

Grated Cheese
Potato Chips (crushed)

Boil noodles until almost cooked through
Add peas to boiling noodles 2-3 minutes before finished cooking
Drain noodles and peas
Add tuna, soup and milk, stir and pour into casserole dish or 8x8 baking pan

Cover with cheese
Put crushed Potato Chips on top of cheese

Bake 350 for 30 minutes

Chicken Tortilla Casserole

Chicken Tortilla Casserole by Jen

2-3 baked chicken breasts
1 can chopped green chiles
1 large onion, finely chopped (I use about ½ onion because
otherwise it’s a little oniony)
1 can cream of chicken (or celery) soup
½ can evaporated milk
1 lb. cheddar cheese
1 lb. Monterey Jack cheese
Pace Picante Sauce
Black olives (optional)

Directions
Shred baked chicken. Cut tortillas in half. Mix soup,
evaporated milk and Pace Picante Sauce in bowl to taste. Spread
some salsa on bottom of a small casserole pan. Layer tortillas,
chicken, onions, chiles, olives (if used), soup mixture, and
cheese. Repeat layering, finishing with chees eon top.

Bake at 350 degrees uncovered for approximately one hour or
until cheese is bubbly. Let stand 15 minutes before serving.

Note: I actually mix the chicken, onions, chiles and soup
mixture together rather than layering everything. I also
sautéed the onions to soften them up because in the past they
have still been crunchy even after baking for an hour. Oh, and
I used pepper jack cheese in the casserole yesterday which gave
it a little kick.,"

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole by Amy Shadd

2 lb frozen hash browns (shredded style)
1 stick butter (1/2 cup), melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup diced onion
2 cups cheddar cheese, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 & spray an 11 X 14 baking dish with cooking spray
Mix all of the ingredients together in a large bowl, then pour into pan and bake for 45 - 55 min, until golden brown on top (I put mine under the broiler for a few minutes at the end, just to crisp up the top a little more).

Beef, Cheese, and Noodle Bake

Beef, Cheese, and Noodle Bake by Cora (found on MyRecipes.com)

Ingredients

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Directions
Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Chicken Enchilada

Recipe will be posted soon.

Baked Penne & Smoked Sausage

Baked Penne & Smoked Sausage by Heather

1 (16 oz) pkg. smoked sausage
1 (10.75 oz) can cream of celery soup
1 ½ C. milk
4 C. cooked penne pasta (2 ½ C. uncooked)
1 C. shredded mozzarella cheese
1 ½ C. French fried onions
1 C. frozen peas

1.Preheat oven to 375. Cut sausage into 1/4 inch slices and
brown in skillet. Drain.
2.Combine soup & milk in 3 qt. casserole. Stir in pasta,
sausage, ½ C. cheese, ½ C. onions, & peas.
3.Bake 30 min. Top with remaining cheese and onions. Bake 3
min.

Anytime Egg Casserole

Anytime egg casserole by Edina

You can make this any time using whatever you have in the fridge. I always have eggs and hash brown potatoes, so that’s the base. I just add the veggies. It’s never the same and it’s never boring. I make it in advance these days and we eat it after a few days. Still good.

Ingredients
3 slices of bacon (could be more, you can also add diced ham)
¼ medium onion chopped (~1/2 cup )
2 chopped red peppers (could be anything else: zuccini, green bell peppers, mushroom, whatever you have at home)
½ package frozen spinach, thawed ( I squeeze the water out of the spinach)
1 can wax beans ( can be anything else. I use yellow beans because my husband thinks he doesn’t like green beans, and the yellow beans are milder in taste)
5 eggs
1/2 cup milk
4 cups package frozen hash brown potatoes, thawed (~1/2 package)
1 cup shredded Cheddar cheese ( I used extra sharp)
2 gloves of garlic
1/2 teaspoon salt
1/2 teaspoon pepper


Directions
1.In a large skillet, cook bacon over medium heat until crisp. In same skillet, saute the onion and green pepper in drippings until tender; remove with a slotted spoon.
2.In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, and pepper.
3.Mix the veggie mixture together and the eggs mixture together.
4.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

Chicken Divan

Chicken Divan by Cora

"This recipe can be altered in many ways. Sometimes I make more of the sauce and we have it over pasta instead of rice. Sometimes I reduce the amount of sauce if it is a stand alone meal. I have subbed out the broccoli and used a mixed vegetable or even just mushrooms."

3 Tablespoons of butter or margerine
4.5 Tablespoons flour
3 teaspoons of chicken instant bouillon
3 cups skim or lowfat milk
1/3 cup mayonaise
1.5 Tablespoons of parmesan cheese (does not have to be fresh)
1 (16 oz) pkg of broccoli florets
3 cups cubed cooked chiken breast
1/3 cup dried bread crumbs

Heat oven to 350F. Melt butter in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixture thickens and boils, stirring constantly. Whisk in mayonaise and parmesan cheese. Stir until well blended. set aside.

Arrange broccoli in ungreased 2 quart baking dish. Arrange chicken on top. Pour sauce mixture over the chicken and broccoli. Sprinkle bread crumbs on top. Bake uncovered at 350F for 25-35 minutes until thoroughly heated. Can be served over rice or pasta. Makes 6 servings.