Breakfast Casserole

Ingredients

1 lb Sage sausage, browned

1/2 lb. baked, cooked, chopped

8 oz. pre-cooked ham, diced

1 (8oz) packaged crescent roll dough

2/3 (30 oz) shredded hashbrowns cooked and lightly salted

8 oz shredded sharp cheddar cheese, divided

1 cup green pepper, diced

5 oz grape tomatoes, halved

6 large eggs

1/4 milk or half and half

 1t cayenne pepper

Instructions

Preheat oven to 400 degrees, spray a 9x13 baking dish.  Unroll dough and lay flat across bottom of baking dish.  In a large mixing brown combine sausage, potatoes, bell pepper, tomatoes, and 2/3 of cheese.  Evenly spoon mixture over dough.  In a medium bowl whisk together eggs, milk, and cayenne pepper, pour evenly over top of mixture.  Sprinkle with remaining cheese and chopped bacon.  

Bake 40-45 minutes, or until eggs are set, and bottom crust is done.  

Cheesy Hashbrown Potato Casserole-Funeral Pototoes

Instructions

 1 (32 Ounce) bag frozen shredded hashbrowns divided

2 (10.75 ounce) cream of chicken soup

2 cups sour cream

1/3 cup onions (chopped)

1/4 t salt

1/8 t pepper

2 cups shredded cheddar cheese (divided)

Topping

2 cups Ritz crackers (or crushed corn flakes)

1/2 cups butter (melted)

Instructions

Lightly grease a 9x13 inch pan with a no stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl combine the soup, sour cream, onions, and salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.  

Sprinkle 1 cup of cheese over the soup mixture.

Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of the cheese.  

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.  Bake at 350 degrees for 35 to 40 minutes.  

Beef Burrito Casserole

Beef Burrito Casserole

Super easy family-style, popular dinner recipe.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 8 burritos

Calories 457 kcal

Author RecipeGirl.com

Ingredients

• 16 ounces ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 14-ounce can chili beans, drained
• 1 cup bottled chunky salsa
• 1/3 cup grated Parmesan cheese
• 8 8-inch flour tortillas
• 2 cups shredded Cheddar- Jack cheese
• 3 whole green onions, chopped
• sour cream, salsa and avocado for serving (optional)

Instructions

1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
2. Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.

World's Best Breakfast Casserole

World's Best Breakfast Casserole

24 oz cooked sausage
8-10 eggs
1 cup sour cream
1 onion
1 green pepper
1 red pepper
16 mushrooms
2 cups grated cheese

Preheat oven to 350 degrees
Chop sausage, onion, peppers and mushrooms
In a separate bowl mix eggs, sour cream and cheese
Once egg mixture is thoroughly mixed, add cooked sausage and veggies, spread into greased 9x13 casserole dish.
Bake for 30-40 minutes or until cooked through.

Cheesy Enchilada Casserole

Author: Six Sisters Stuff

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 8

A delicious Cheesy Enchilada Casserole that your whole family will love!

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped or season with Onion powder or minced onion
• 2½ cups salsa
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• ¼ cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• ¼ teaspoon ground cumin
• 6 flour tortillas (8 inches)
• 1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
• ¾ cup reduced-fat sour cream *Note: I used ½ cup
• 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• ¼ cup minced fresh cilantro

Instructions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
5. The last & final layer should be a healthy dose of grated cheese.
6. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
7. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

(Recipe adapted from Kraft Recipes)

Sausage Breakfast Casserole Recipe

Sausage Breakfast Casserole Recipe:

(Makes 12-18 servings)

Ingredients:

1/2-1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 400 degrees.  Place a skillet over medium heat and add the sausage.  Break up the sausage as it cooks, letting it brown completely.  Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.  Spread the sausage over the dough.  Sprinkle the cheese on top of the sausage.  In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper.  Pour the egg mixture over the top of the casserole.  Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

(Recipe from Bran Appetite)

Chicken Taco Casserole

Chicken Taco Casserole

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free) – or use our favorite homemade cream of chicken soup recipe
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, diced tomatoes (Ro-tel), black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Recipe adapted from Plain Chicken

20-Minute Taco Salad Casserole

20-Minute Taco Salad Casserole

Author: Six Sisters Stuff

Recipe type: Main Dish

Cuisine: Mexican

Prep time:  15 mins

Cook time:  4 mins

Total time:  19 mins

Serves: 6

 

This quick and easy casserole is one of our favorites to throw together when we're in a pinch for dinner!

Ingredients

• 1 lb ground beef (or ground turkey)
• ¼ onion, diced
• ¼ green pepper, diced
• ½ cup water
• 1 package taco seasoning
• 1 cup crushed tortilla chips
• 1 16-oz can refried beans
• 1 cup shredded cheddar cheese
• Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.

Instructions

1. In a large skillet, cook beef, onion, and green pepper over medium heat, stirring occasionally until meat is browned.
2. While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8x8" pan. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
3. Once the meat is browned, drain and return to stove. Add ½ cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.
4. Top with the cup of cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve warm.

~Macaroni Chili Casserole~

Macaroni Chili Casserole

• 1 lb. ground beef
• 1 lb. hot Italian sausage
• 1/4 cup chopped onion
• 2 can black beans, drained
• 1 little can of hot tomato sauce
• 2 can sweet corn, drained
• 1 cans dice tomato, undrained
• 2 can tomato soup
• 1 tbsp chili powder
• 1 can chopped green chili
• 2 tsp cumin
• 1 box of macaroni, cooked and drained

Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef and sausage with the chopped onions. We added sea salt and pepper to the meat and onion mixture while it cooked along with the chili powder. I let it simmer while we waited for the pasta to finishing cooking. Then we put all the ingredients in a big soup pot over the stove and heat it through until hot.

Just before serving add cilantro and shredded cheese.

This was a HUGE hit!!! Our little picky eater, Jolene, not only helped "sample" but had two bowls at dinner time! This is one we will be making lots. It is the perfect winter meal on those cold days.