Country Gravy Breakfast Casserole

This Country Gravy Breakfast Casserole has everything you need for a terrific breakfast... sausage, eggs, cheese, country gravy and toast... perfect for guests or a weekend breakfast.

I must admit... my Mother never made breakfast casseroles when I was growing up.... I learned all about them from co-workers... they would bring them in for office "food days".... one bite.. I was hooked.. so my son reaped the benefits... breakfast casseroles became a weekend treat with leftovers enjoyed during the week.

I learned all about country gravy from my other half... a Southern staple... and oh so good.  I usually make my country gravy from scratch.. but this shortcut recipe works well...

TIPS

I list the melted butter OR butter flavored cooking spray as optional.... honestly .. I think it is needed... it gives a light buttered toast taste and is the finishing touch on the casserole.  In this case.. I highly recommend you brush the melted butter over the bread cubes... butter flavored cooking spray works well to crisp the bread up but the butter flavor really isn't apparent.. so that would be a second choice.

I used fat free milk.. you can use 1% or 2 % or regular milk.

You can use any breakfast sausage you like...

Use both the green and white parts of the green onion.. and add it to the skillet of sausage after the sausage is almost done cooking... otherwise it will scorch and over-cook.

You can use any shredded cheese you prefer.. but cheddar truly is yummy!

You can use egg beaters instead of eggs... just use the equivalent amount.

This is really easy and delicious!

Recipe:  Country Gravy Breakfast Casserole

All you need:

1 pound bulk breakfast sausage

1/4 cup chopped green onions

2 cups shredded sharp cheddar cheese

6 eggs, slightly beaten

1 pkg. Pioneer Country Gravy mix

1 cup water

1/2 cup milk

6 slices bread cut into 1 inch cubes

2 tablespoons melted butter OR Butter flavor cooking spray (optional) *See TIPS

Paprika (optional)

All you need to do:

Preheat the oven to 325 degrees F.

Lightly grease a 9 x 13 baking dish or a 9 inch square (deep) baking dish and set it aside.

Cook the sausage over medium high heat in a large skillet... when it is almost finished cooking, add the green onions.  Drain on paper towels.

In a large bowl, lightly beat the eggs and then add the water, milk and country gravy mix.   Beat with a wire whisk until well mixed.

Put the cooked sausage and green onion in the bottom of the baking dish.   Layer the shredded cheese on top of the sausage.  Pour the egg mixture on top.  Put the bread cubes on top of the mixture... some will sink into the liquid and that's okay.

Lightly brush the melted butter over the bread cubes or lightly spray with butter flavor cooking spray. 

Optional:  Sprinkle with paprika.

Bake uncovered for 40 minutes (for a 9 x 13 baking dish) or 45 minutes for a 9 inch square (deep) baking dish or until a knife inserted in the center comes out clean.  Let stand for 5 minutes before serving.

Low Carb Bacon Cheeseburger Casserole

Following a low carb diet can sometimes be a bit boring especially when you love all the things you need to either avoid or eat in small amounts.  

The Atkins “induction” phase is sometimes like that.. when there are really limited options…. So sometimes it takes some effort and creativity to make different meals with the same ingredients taste different.

The rewards of feeling better certainly outweigh the efforts.

This recipe is both easy and “induction” worthy… for those following Atkins.. this recipe is for you… for those just curious.. it is delicious and something everyone can enjoy.

TIPS

I do use extremely lean meat … the recipe includes other ingredients that are higher in fat.. you don’t need to compound that with higher fat meat.

The Worcestershire sauce is optional.. we like the added zing it gives ground beef.  I used about three “splashes”… which is less than 1 tablespoon.

The mushrooms are optional as well.

I used my mini chopper to chop the onion and garlic together.. it’s easier and mixes the onion and garlic really well.

You can use less cheddar cheese if you prefer.. we like it cheesy.

I used heavy cream… half and half works also.

Recipe: Low Carb Bacon Cheeseburger Casserole

All you need:

1 pound lean ground beef

3 strips of thick sliced bacon, cut up

1 small onion, diced

1 large garlic clove, minced

About 1 tablespoon Worcestershire sauce (optional)

8 oz. baby Portobello mushrooms, thickly sliced (optional)

1 cup shredded cheddar cheese

3 eggs, beaten

½ cup mayo

½ cup heavy cream

All you need to do:

Preheat the oven to 350 degrees F.

In a large skillet cook the bacon until cooked and slightly crispy.

Remove all but about a tablespoon of the bacon grease.  Add the onions and garlic.. and cook until the onions are soft.  Add the ground beef and add the splashes of Worcestershire sauce.  Cook until the beef is brown and cooked. *Add the mushrooms toward the end as the beef finishes cooking.

The mushrooms will release quite a bit of water.. that’s okay.  When the beef finishes cooking and the mushrooms are semi soft… add the bacon back into the pan… mix well and then remove the mixture to a 9 x 9 inch square baking dish.

Sprinkle the cheddar cheese over the top of the meat mixture.

In a medium bowl, mix the beaten eggs and mayo well.  Add the heavy cream and mix until smooth.  Pour the mixture over the top of the casserole.

Bake for 40-45 minutes until the top is set and golden in color.

Remove from the oven and allow to set for 5-10 minutes before serving. 

Tuna Noodle Casseole

I’ve made Tuna Noodle Casserole since I was a teen, but it always seemed to be missing something. It wasn’t until I was working in Hartford, Connecticut that I found the secret to a great Tuna Casserole.

 The employee cafeteria at the company where I worked had the best Tuna Noodle Casserole, you had to get on line early to make sure you got it when it was on the menu. I finally asked the chef what he put into the casserole that made it so good.

The secret is cheddar cheese. The cheese adds a smooth flavor that balances out the fishy tuna flavor.

TIPS

I use Mueller’s Hearty Egg Noodles Extra Wide, you can use any other noodles, I’ve tried other brands and I think Mueller’s makes the best. They have a substantial texture and aren’t mushy, they hold up to baking in casseroles really well.

I use the 98% Fat Free Soup and I also use Fat Free Milk, I don’t think you can tell the difference and it is a lighter alternative, but you can certainly use the Regular Soup and Whole, 1% or 2% Milk.

The topping is optional.

I use chunk light tuna in water, I think the tuna flavor is a little stronger than solid white tuna. I’ve used solid white tuna in water when I don’t have chunk light and it also makes a great casserole, it’s a matter of personal preference.

The topping is optional but I do recommend it, it adds a little crunch to the casserole. I use cornflake crumbs because my family likes the flavor of the corn, but you can use Plain or Italian Seasoned ones also.

Serve this with a small salad and the meal is complete!

This is by far the best recipe version of Tuna Noodle Casserole you will ever make. It’s quick and easy and you just have to try it.








Tuna Noodle Casserole Recipe:

All you need:

1 lb. bag of noodles, cooked according to package directions
2 cans Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup Cheddar Cheese, shredded
2 cans (6 oz) tuna, drained and flaked
1 can of mushrooms (I use the larger size (7 oz.), but you can use less or omit)
1 cup frozen peas (optional)

Topping (Optional)

¼ dry bread crumbs
2 tablespoons melted butter or margarine

All you need to do:

Preheat the oven to 350 degrees.

In a medium saucepan combine the soup, milk and cheese and cook on medium heat until cheese is melted, stirring frequently. When the cheese is melted and incorporated into the soup and milk, stir in the tuna, mushrooms and peas.

I put noodles back into the pot that I cooked them in.

Pour the tuna mixture into the noodle pot and mix thoroughly. Pour the noodle and tuna mixture into a 13 x 9 baking dish.

Bake uncovered for 25 minutes or until hot and sides are slightly bubbly.

In a small bowl combine the bread crumbs and melted butter. Sprinkle the topping onto the casserole.

Bake for an additional 5 minutes until topping is crunchy.

Baked Ravioli

This casserole of Baked Ravioli was amazingly easy and I swear you can close your eyes and think you are eating lasagna… all the taste and texture of lasagna and a fraction of the work.

When I put together this dish…  I swear I heard angels singing….

 Why? … you might ask… well.. you see in this house we love lasagna.. and admittedly… I don’t make it often… even with the noodles that you don’t have to cook first… to me… lasagna just is too much work and time.. too much work for a weeknight and too much work for a busy weekend…and you really need to let it set before cutting otherwise you just don’t get nice clean cut…. I could go on and on.

So.. I was at the grocery store and ended up in the fresh pasta section… and looking at the larger ravioli… I had a sudden thought.. why not make a casserole of ravioli.   So I looked at the available filling… and lo and behold… I saw “Spicy sausage and beef”…. and an idea was born and off I was to get the rest of the ingredients.

TIPS

The ingredients I listed are for 4 servings.. you can easily increase any of the ingredient parts to accommodate more servings. 

I layered the ravioli so they would lay on top of another one (with filling in between) .. it made cutting a bit easier.. I did end up with a few extra and just placed them overlapping others.. it ended up cutting fine.

I thought the filling was a little too much for this amount of ravioli.. I could have made the filling thicker.. which I will probably do next time.. this time... I saved some filling for an omelet I made the next day… since I had about 3 tablespoons left.

For the sauce.. use any commercial or homemade recipe you have… “eyeball" the amounts on the bottom of the dish and the layers… any extra can be frozen or used in another recipe… I used what would be about ¾ of a jar (smaller size) spaghetti sauce.

I make my own sauce in the crockpot… here is the recipe…. I turned the crock pot off when I started supper and allowed it to cool down a bit before putting the casserole together.

Any flavor ravioli is fine.. whatever you prefer.. and they do not have to be cooked before layering in this casserole.

The garlic powder is listed as 1-2 teaspoons … we like it garlicy… if you don’t… use 1 teaspoon.

I used a 9 x 9 deep-dish baking dish.

This was so easy and absolutely delicious!

Recipe:  Baked Ravioli

All you need:

2 pkg (9 oz each) Buitoni refrigerated ravioli *See TIPS

About 1 jar of tomato (spaghetti) sauce *See TIPS

1 small container (15 oz) ricotta cheese (part skim or whole milk)

1/3 cup grated Parmesan cheese

1 egg, slightly beaten

3 tablespoons fresh parsley, chopped

1-2 teaspoons garlic powder *See TIPS

About 2 cups shredded mozzarella cheese

Cooking oil spray (olive oil preferred)

All you have to do:

Preheat oven to 350 degrees F.

In a medium bowl combine the ricotta cheese, egg, Parmesan cheese, chopped parsley and garlic powder.   Mix well and set aside.

Spoon a thick layer of tomato sauce in the bottom of a 9 inch square baking dish.  Lay a single layer of ravioli over the sauce.  Spread the ricotta filling over the raviolis (See TIPS).

Lay another layer of raviolis over the filling.  Spoon a thick layer of sauce over the raviolis.  Spread the shredded mozzarella over the top.  Lightly spray some olive oil cooking spray over the cheese. (This helps melt the cheese into a wonderful gooey topping.

Bake for 40 minutes or until the casserole is bubbly along the sides and the cheese has browned slightly. 

Italian Sausage and Grilled Eggplant Lasagna

 

A terrific low carb meal… Italian Sausage and Grilled Eggplant Lasagna is easy to put together.. from scratch or taking shortcuts… it’s all good!

TIPS

I make a crock pot of tomato sauce.. and use the leftovers for recipes like this…. Here is a super easy crock pot recipe for tomato sauce…. Click here.

As I mentioned.. you can take shortcuts.. commercial jarred tomato sauce works in this recipe just fine.

I grilled my eggplant on my Cuisinart grill.. you can do it in a grill pan on the stove or even in the oven.  To do it in the oven.. preheat the oven to 400 .. cover a baking sheet with non-stick foil and follow the instructions basting the slices in olive oil and seasoning with a bit of salt and pepper… roast until slightly yellow in color and the slices begin to soften.

I didn’t peel the eggplant… sometimes I do peel it.. it’s just personal preference… this time the skins were tough.. either way works.. do whichever you prefer.

Be sure to give the shredded mozzarella on top of the casserole a quick spritz of olive oil cooking spray.. it helps melt the cheese into gooey goodness.

You can use either mild (sweet) or hot Italian sausage. 

I hope you try this delicious meal!

Recipe:  Italian Sausage and Grilled Eggplant Lasagna

All you need to do:

1 pound Italian bulk sausage, cooked and crumbled

2 medium sized eggplants, sliced ¾ inch thick (peeling is optional)

Olive oil

Salt and pepper

Tomato sauce  *See TIPS

1 container (15 oz) ricotta cheese

1 egg, slightly beaten

¼ cup grated Parmesan cheese

2 tables spoons chopped fresh parsley

¼ teaspoon garlic powder

2 cups shredded mozzarella

Olive oil cooking spray

All you need to do:

Preheat the oven to 350 degrees F.

Spread some tomato sauce (just enough to coat it) in the bottom of a 9 x 13 baking dish.  Set aside.

In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, chopped parsley and garlic powder.  Set aside.

Reserve ½ cup of sauce for the top of the casserole.  Set aside.

Mix the remaining tomato sauce with the cooked Italian sausage.  Set aside.

Using a pastry brush, brush olive oil on both sides of the eggplant slices and season with salt and peer.  Grill them on a hot grill or grill pan (See TIPS for oven method) until they are slightly yellow and slightly soft.

To assemble the casserole:

Lay a layer of grilled eggplant on the bottom of the baking pan (over the little bit of sauce on the bottom).

Spread the Italian sausage mixture over the egg plant.  Spread the cheese mixture over the meat.  Lay the remaining eggplant on top of the cheese.  Spread the reserved tomato sauce over the eggplant.  Sprinkle the mozzarella over the entire top of the casserole.

Give the top of the cheese a quick, light spray of olive oil cooking spray.

Bake in the preheated oven for 40 minutes ot until the casserole is bubbly and cheese has melted and browned slightly.

Allow to stand about 10 minutes before serving.

Beef and Cabbage Casserole

Delicious and easy… if you like Stuffed Cabbage .. you will like this recipe!

This recipe for Beef and Cabbage Casserole is really the same recipe as my Stuffed Cabbage recipe… the only difference is the instead of using cabbage leaves and stuffing them with the beef mixture and rolling them… the ingredients are layered into a casserole dish.

TIPS

Use only the green parts of the cabbage.. avoid the white core pieces… you may have to trim the white part off some of the leaves.... you can cook the white part for a year and it will never get soft.. and it’s tasteless anyway.

The cabbage needs to be thinly sliced then chopped…. Don’t do as I did and not chop it small enough.. it was delicious but difficult to get out of the casserole.

Some people use bagged coleslaw mix… the only problem I have with using it .. is the carrots… the recipe doesn’t have carrots in it… but I may try it next time just to see what it’s like.  If you try it.. let me know how you liked it.

Just as I do with my cabbage leaves for stuffed cabbage… I par boiled the cabbage…. I have a fairly large microwave.. so I decided to do it in the microwave… I put the cabbage into a large glass bowl (mine is quite deep.. covered it with water and microwaved on high for 8 minutes… I’d recommend longer … about 15 minutes should be about right… since I hadn’t taken into account that the water needs to get up to “boiling” …  on top of the stove you need to boil it for 7 minutes. 

I like to cut the onion into chunks and put it in my mini chopper along with the garlic cloves… a few quick pulses and it’s perfectly chopped.

You can use egg substitute (Egg Beaters) in place of the egg… use the amount listed on the container for 1 egg.

Just an FYI… if you are using Minute Rice… ½ cup uncooked rice yields 1 cup cooked rice.   The directions use to cook it with equal parts water.  Don’t cook it for half the time indicated… I usually cut the cook time down by only a minute or two.. just cook it until the water is absorbed and the rice is cooked.

I used an 8 x 8 casserole dish… mine is quite deep… if your dish isn’t.. use a slightly larger size and place it on a baking sheet in case it runs over… mine never has but I’d hate for you to have a mess in your oven… so better safe than sorry later.

This recipe serves 4.

Recipe:  Beef and Cabbage Casserole

All you need:

1 pound extra lean ground beef

1 egg, lightly beaten

1 cup cooked white rice *See TIPS

½ medium onion, finely diced

2 garlic cloves, minced

½ teaspoon Hungarian sweet paprika

½ teaspoon Hungarian hot paprika

2 tablespoons fresh parsley, chopped

1 medium head of cabbage

2 cans condensed tomato soup

All you need to do:

Preheat the oven to 350 degrees F. 

Remove the green leaves from the head of cabbage.. I usually discard the top two.  Thinly slice the leaves than chop them… I do it not quite as thin as coleslaw… but fairly thin.  *See TIPS for a shortcut you may want to try.

Par boil the cabbage for 7 minutes *See TIPS if you want to do it in the microwave.  Drain, run cold water on the cabbage and then dry on paper towels.

In a large bowl, mix the ground beef, egg, cooked rice, onions, grlic, Hungarian sweet paprika, Hungarian hot paprika, parsley and 3 tablespoons of the condensed soup.

Spread half the remaining soup (both the opened can and the unopened can) on the bottom of an 8 x 8 baking dish *See TIPS

Layer half the chopped cabbage in the bottom of the baking dish.  Layer the meat mixture over the cabbage.  Then layer the remaining half of cabbage over the meat.  Spoon the remaining condensed soup over the top.

Cover with foil and bake for 2 ½ hours.

Uncover and serve.

Italian Sausage and Vegetable Casserole

 

This recipe for Italian Sausage and Vegetable Casserole is a wonderful way to use some of summer's bounty.... delicious and low carb too!

This is a wonderful alternative to traditional lasagna... believe me you won't miss the pasta.

TIPS

I cut my summer squash and zucchini about a 1/4 inch thick... the summer squash baked perfectly.. not mushy not hard.... some of the pieces of zucchini were a bit firmer ... if you only like your vegetables very soft... you can do one of two things.. either cut the zucchini a bit thinner... or up the cooking time... keep in mind if you up the cooking time.. the summer squash will be softer.

I added thickly sliced mushrooms because we like them.. you can omit them if they aren't your thing.

I used bulk hot Italian sausage.. the flavor was wonderful.. if you prefer you can substitute sweet or mild Italian sausage.

This won't come out of the baking pan in cut pieces like lasagna.. it's more like a casserole.

I used Hunt's canned diced tomatoes... the garlic and onion variety.. their basil oregano and garlic would also work well.

To save time and make it mix easier.. I put the cut-up onion and garlic cloves into a mini processor and chopped them together.

When making the ricotta mixture.. you can use egg substitute instead of an egg.

I use shredded Parmesan not grated .. you can substitute grated if that's all you have.. but shredded gives it a better texture.

I use, what I call "pizza cut mozzarella"... it's shredded mozzarella but with bigger "shreds"... like they use in pizzerias... I find it in large bags in Walmart.

The amount of shredded mozzarella varies.. depending on the surface size of your baking dish.. you want a generous amount of cheese covering the top.

I use part skim ricotta.. you can use whole milk ricotta if you prefer.

I recommend a deep baking dish.. this way you don't have to worry about it cooking over into your oven.

Update:   we had the leftovers last night.. Just a word about the leftovers.. we had scooped them up and into a tupper... so it looked like a mess when I went to reheat them last night.. I just spread them in a baking dish (that did not look pretty, for sure) ... and heated it in the micro until warm.. then I spread a thick layer of shredded mozzarella on top and into a 350 degree oven until bubbly and the cheese melted... just as good as the first night and ended up looking as good as the first time.

Serve this with a side salad and some garlic bread.. just yummy!

Recipe:  Italian Sausage and Vegetable Casserole

All you need:

1 pound bulk Italian hot sausage

1 med-large onion, diced *See Tips

2 garlic cloves, minced *See Tips

1 pkg. (8 oz.) fresh mushrooms, thickly sliced

1 can Hunt's diced tomatoes, onion and garlic variety *See Tips

1/2 small can tomato paste

2 teaspoons Italian seasoning (for the sauce)

1/2 teaspoon Italian Seasoning (for the ricotta mixture)

1-2 medium size zucchini, thickly sliced *See Tips

1-2 med size summer squash, thickly sliced *See Tips

1 container (15 oz.) ricotta cheese

1 egg, beaten

3 tablespoons fresh parsley, finely chopped

1 teaspoon garlic powder

1/4 cup shredded Parmesan cheese

About 1 cup shredded Mozzarella cheese

All you have to do:

Preheat the oven to 350 degrees F.

In a large skillet, cook the Italian sausage, breaking it up into small pieces as it cooks... when it is almost completely cooked.. add the garlic and onions and cook for about 3 minutes.  Add the mushrooms and cook for another 3 minutes or so.

Add the canned tomatoes, Italian seasoning and tomato paste.  Simmer for about 10 minutes until it begins to thicken.  If you like really thick sauce.. add a bit more tomato paste... stir well.  Take it off the heat and set it aside.

In a medium bowl, combine the ricotta, Parmesan, garlic powder, Italian Seasoning and parsley.

Put a thin layer of sausage and sauce on the bottom of your baking dish.  Put a layer of sliced zucchini and summer squash over the sauce (I alternate slices in a random pattern).

Spread half the ricotta over the slices.  Top with ricotta with some sauce.. then add another layer of slices... then the other half of the ricotta... Top with the rest of the sauce.  Spread the shredded mozzarella over the top. 

If your baking dish is filled to almost the top.. place on a baking sheet in case it bubbles over.

Bake for 40 minutes.  allow to stand for 10 minutes before serving.

Sausage Egg and Cheese Biscuit Casserole

This Sausage Egg and Cheese Biscuit Casserole is so easy to put together... a perfect recipe for a Dad to make with the kids for Mother's Day... hint hint.

Truly.. this is easy... and a very quick prep...

TIPS

You can use any breakfast sausage you like... bulk sausage works the best.. but if you only have the sliced kind.. you can make it and chop it.. it will work also.

You can lower the fat and use a turkey sausage if you prefer.

You can also use egg substitute instead of eggs.. just use the equivalent to the eggs listed.

This recipe is not spicy .. had no zip... it tastes just like an sausage egg and cheese biscuit... that's what is intended... if you prefer zip .. you can add a drop or two of hot sauce into the eggs... or add chopped green onion...

I used half cheddar and half Mexican Blend shredded cheese... you can use all of one or the other or substitute with another cheese altogether.. Monterey Jack or Colby Jack cheese works well also.

I used fat free half and half in the egg mix... it adds a little smoothness and richness to the eggs... you can sub milk for it..

If you want to save time in the morning.. you can cook the sausage the night before and keep it in the fridge in the morning.. the casserole only takes a few minutes to assemble... so it can be a bit of a time saver.

Oh and did I mention that the leftovers (if there are any..) reheat well.. just a quick nuke in the microwave and you have breakfast.

This recipe serves 6.

Try this delicious breakfast!

Recipe:  Sausage Egg and Cheese Biscuit Casserole

All you need:

1 can Pillsbury Butter Tastin Homestyle Grands Biscuits

1/2 pound bulk breakfast sausage, cooked and crumbled

10 eggs

1/4 cup fat free half and half

1 1/2 cups shredded cheese, divided *See TIPS

Butter flavor cooking oil spray

All you need to do:

Preheat the oven to 375 degrees F.

Spray a 1 1/2 quart casserole dish with butter flavored cooking oil spray.

Remove the biscuits from the can and cut them into quarters.  Put the biscuit quarters in the prepared casserole dish.  Add 1 cup of the shredded cheese (reserve 1/2 cup shredded cheese for later).  Add the cooked sausage and toss to mix well. 

In a large bowl beat the eggs with the fat free half and half.  Pour over the biscuits, sausage and cheese.

Bake for 40 minutes.  ***Check after about 20 minutes if the top biscuits are browning.. place a piece of foil loosely over the casserole and continue baking.

Remove from the oven and sprinkle the top with the reserved cheese and put back in the oven for a few minutes until the cheese has melted.

Serve immediately.

Cheeseburger Casserole

This quick and easy recipe for Cheeseburger Casserole is a family favorite... especially with kids... tastes like a fast food burger.. but made with lean ground beef... and served with oven baked fries... a perfect alternative to those fat laden fast food meals they all love.

TIPS

I made mine in a deep dish pie plate in the hopes of making it like a "pie" ... but since I didn't want a bottom crust.. it really is more like a casserole ... you scoop out a serving.

I used ultra lean ground beef... you can use whatever ground beef you prefer... just drain it after cooking.

I used sliced American cheese... to give it that fast food flavor... you can use any cheese you prefer... also add other toppings if you like.

I used Hamburger Dill Pickle Chips... which in my opinion is a must... it is what gives this that burger taste.  You will need to lay them all over the cooked ground beef... so every scoop will get some.

For the top I used a thawed frozen puff pastry sheet... just laid it on top and trimmed it to fit the dish. 

You could also use a Bisquick biscuit mix... or pie crust.. but I think the puff pastry works best.

The egg wash gives it a nice browned color and get the sesame seeds to stick.

The casserole will "draw" some water underneath because of the pickles.. no need to be concerned... it will taste delicious!

You can make this for any amount you want... just figure about a pound and a quarter of ground beef for 4 servings... and adjust the amount accordingly... same goes for the rest of the ingredients.

Try this quick and easy recipe!

Recipe:  Cheeseburger Casserole

All you need:

1 1/4 pounds lean ground beef

1 teaspoon onion powder

1/4 teaspoon garlic powder

Sprinkling of salt and pepper

1 medium onion, chopped and divided

Yellow mustard

Hamburger Dill Pickle Chips

Ketchup

American cheese slices

1 sheet frozen puff pastry, thawed

1 egg (lightly beaten with 1 tablespoon water)

Sesame seeds

All you need to do:

Preheat the oven to 400 degrees F.

Mix the meat, onion powder, garlic powder, salt and pepper.  In a medium skillet, brown the beef over medium high heat.

When the meat is almost completely cooked, add 3/4 of the chopped onions (reserve the remaining chopped onions).. when the meat is fully cooked and the onions are soft... remove them from the skillet and drain on paper towels.  Cool slightly.

Place the cooked beef and onions in the bottom of a deep dish pie plate or baking casserole dish.  Squeeze a zig zag pattern of mustard over the beef.  Layer the pickle chips over the top.  Then sprinkle the reserved chopped raw onion over the pickles.

Lay an even layer of cheese over the top.  Then squeeze a zig zag pattern of ketchup over the cheese.  Lay the thawed puff pastry sheet over the top and trim the extra so it fits over the casserole.  Brush the pastry with the egg wash, then sprinkle with sesame seeds.

Bake at 400 degrees F for 15 minutes or until the pastry is golden brown. 

Serve immediately.

Recipe: Hash Brown Casserole

This easy Hash Brown Casserole is a family favorite.. perfect for covered dish suppers.. it’s similar to the hash brown casserole they serve at Cracker Barrel.

TIPS

I tried sprinkling French’s Fried Onions on top for a crunchy topping.. I really don’t think it needs it but Warren liked it.. so I thought I would mention it as an option to consider.

This is not low fat by any means.. you can cut the fat a bit by using lower fat soup and sour cream… I personally go with the real deal with sour cream…

I sautéed the onions just a few minutes until they were translucent.. I don’t like crunchy onions in this recipe.

Next time you’re asked to bring a dish.. try this one.. there won’t be leftovers coming home.. for sure!






Recipe: Hash Brown Casserole

All you need:

1 bag (2 pound size) frozen shredded hash browns, thawed
1 bag (2 1/3 cup size) shredded Cheddar cheese
1 stick (1/2 cup or 8 tablespoons) butter
1 medium onion, finely diced
1 can (10.75 oz size) condensed cream of chicken soup
1 container (8 oz. size) sour cream
Sprinkling of salt and pepper

All you need to do:

Preheat the oven to 350 degrees F.

In a large bowl mix the thawed potatoes and 2 cups of the shredded cheese (hand work the best).

In a medium skillet melt the butter and add the diced onions. Cook for a few minutes until onions are soft and translucent. Remove from heat and allow to cool slightly.
In a medium bowl combine the soup and the sour cream.

Add the butter and onion mixture to the potatoes and cheese, mix well.

Add the soup and sour cream mixture and stir until evenly distributed. Sprinkle with the remaining 1/3 cup shredded cheese.

Put the mixture into a 9 x 13 baking dish (no need to grease the dish.. it won’t stick.. trust me).

Bake for 45 minutes or until lightly golden.

Recipe: Easy Cheesy Chicken and Veggie Casserole

This quick and easy recipe is one of those with Cream of Chicken Soup… I know.. am I embarrassed that I cook with Cream of Chicken Soup?… to put it lightly.. notta chance. It may not be gourmet .. but everyone loves it… and isn’t that what really counts?

Now doesn't that look just yummy? It was!

TIPS

I used one can of Campbell’s Cream of Chicken Soup and one can of Cream of Chicken Mushroom. The latter is hard to find.. at least here in our little slice of heaven… I pick it up whenever I see it… you can use two cans of Cream of Chicken. I don’t use Cream of Mushroom in this casserole.. I like a chickeny (like that word?... you get the idea) flavor… but you certainly can use it if you really want to.

I used the lower fat variety of the soup.

The recipe calls for Fat Free half and Half… the stuff is great… I always have somein the fridge… if you don’t .. sub milk for it.

I used a bottle of sliced mushrooms… you can use fresh.. but this is easier… for sure.

The only seasoning I used this time was a little minced onion.. you can add whatever floats your boat.. a suggestion is a sprinkling of dried thyme… it gives it a really nice flavor.

You don’t have to thaw the veggies or cook the chicken first.

The idea behind this meal is to give the family something they like and give you the night off… well not totally off… but really.. how long does it take to throw it all in a big bowl… mix and pour into a casserole dish….

Oh and speaking of casserole dishes… use one around the size of a 13 x 9… I always put it on a baking sheet in case it bubbles over.. mine didn’t.. but that’s because I had the baking sheet under it… if I hadn’t done that.. I’d be cleaning my oven now.

Serve this over noodles… with some cranberry sauce on the side.. and ta da! … supper is on the table!






Recipe: Easy Cheesy Chicken and Veggie Casserole

All you need:

2 large boneless chicken breasts, cut into chunks
1 can Cream of Chicken Soup *see TIPS
1 can Cream of Chicken Mushroom Soup
½ cup Fat Free Half and Half
Sprinkling of dried minced onion
1 small jar of sliced mushrooms
1 small bag of Bird’s Eye Mixed Vegetables
1 can of whole potatoes, drained and quartered
½ cup shredded cheddar cheese
1 small can of French’s French Fried Onions (for topping)
½ cup shredded cheddar cheese (for topping)
Hot buttered noodles

All you have to do:

Preheat the oven to 375 degrees F.

In a large bowl, mix together the soups, fat free half and half, and minced onion.
Add the ½ cup shredded cheddar cheese and the remaining ingredients EXCEPT the French’s Onions and mix well.

Pour into a 13 x 9 baking dish and sprinkle the other ½ cup of cheddar cheese over the top.

Bake for 45 minutes or until bubbly and chicken is cooked through.

Sprinkle the French’s French Fried Onions on top.

Serve over hot buttered noodles.

Recipe: Cheesy Ham and Hash Brown Casserole

Cheesy ham and hash Brown casserole is a classic brunch covered dish supper casserole…. It’s quick and easy to prepare and is almost always the first to go.

This recipe… even though .. believe it or not... I cut it down… feeds a lot… it will easily fill a 9 x 13 baking dish.

TIPS

The recipe calls for 8 ounces of diced ham.. this amount is approximate and quite honestly I prefer to use more… use more or less.. you can even leave it out for a meatless casserole if you prefer.

I like to use Colby jack shredded cheese mixed with cheddar… I think it makes for a smoother flavor… you can use all cheddar if you prefer.

Bags of frozen hash browns vary in size... don't sweat it too much if you can't find the right size... use an approximate amount... trust me.. it will be fine.

Make sure to let it set out for at least 10 minutes before serving.. it needs to cool down a bit before serving.

Try this easy dish next time you’re bringing a dish to a get together or church supper.. and watch it disappear!






Recipe: Cheesy Ham and Hash Brown Casserole

All you need:

1 bag (20 ounce) frozen shredded hash browns
1 large onion, finely diced
2 tablespoon melted butter
2 cans cream of Potato Soup
1 ½ cup finely shredded Cheddar cheese, divided
1 cup finely shredded Colby jack cheese
1 ¾ cup sour cream

All you have to do:

Preheat the oven to 375 degrees F.

Spray a 9 x 13 baking dish with butter flavored cooking oil spray.

In a small bowl, combine the melted butter and onion.

Reserve ½ cup of the finely shredded cheddar cheese.

Combine the onion mixture with the remaining ingredients.

Spread the mixture into the prepared baking dish.

Sprinkle the remaining shredded Cheddar cheese over the top.

Bake for one hour or until the top is golden brown and casserole is bubbly.

Let casserole set for 10 minutes before serving.

Recipe: Cheesy Chicken Rice Medley

Hmmmm.... Comfort Foods are the best in the winter... even in places that are not cold and snowy in the winter... we still crave Comfort Foods...

Fabulous casseroles... soups... stews... cobblers and pies... and so much more... dish is warm and satisfying.... perfect for one of those cold nights...

This recipe for Cheesy Chicken Rice Medley is actually a re-post... I posted this a few years ago... and has been long forgotten... which is a shame.. it really is so good and kid-friendly too.

TIPS

The recipe calls for Campbell’s Cream of Chicken and Mushroom Soup. That isn’t always the easiest to find… I recommend you substitute it with Campbell’s Cream of Chicken Soup. I wouldn’t use Cream of Mushroom, the recipe uses cooked boneless chicken breasts cubed which really don’t have a heavy chicken flavor and you do want some chicken flavor in this casserole.

I usually use Fat Free Milk, I have used 2% Milk and it does make it creamier.

If I don’t have leftover cooked chicken from another meal, I place the breasts in a small saucepan with chicken broth to cover. I throw in a carrot, a few pieces of celery and an onion.... a sprinkle of thyme, some pepper and a bay leaf. I simmer on medium heat until the center is no longer pink.

I specify Birds Eye Peas and Carrots or Mixed Vegetables. I like their combination of vegetables in their Mixed Vegetables, you can substitute as you see fit.

For the topping, I usually use Corn Flake Crumbs, we really like the flavor, but you can use Unseasoned or Seasoned Bread Crumbs instead. Panko crumbs also make a great topping (as shown in the picture).



This makes approximately 6 servings.

Serve this with cranberry sauce for a truly satisfying supper.

This is a great recipe for a week night, it’s quick and easy. Don’t count on having any leftovers.







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Cheesy Chicken and Rice Medley Recipe:

All you need:

2 cups of Minute Rice, cooked according to package directions
2 cans of Campbell’s Cream of Chicken and Mushroom Soup
1 can of Milk (Fat Free, 1% or 2%)
2 cups Cheddar Cheese, finely shredded
2 boneless chicken breasts, cooked and cubed
1 can (7 oz) of mushrooms, drained
1 ½ bags (12 oz bag) of Birds Eye Mixed Vegetables or Carrots and Peas, thawed
3 tablespoons butter or margarine, melted
1 cup Corn Flake Crumbs

All you need to do:

Preheat the oven to 350 degrees.

In a large pot I combine the soup, cheese and milk. Cook on medium to low heat, stirring frequently until sauce is smooth.

Add the cubed chicken and mushrooms, mix thoroughly.

Add the cooked rice and thawed frozen vegetables, mix thoroughly.

Pour mixture into a 13 x 9 baking dish.

Melt the butter or margarine in a 2 cup measuring cup in the micro. Add the Corn Flake crumbs, a ¼ cup at a time…using a fork to incorporate.

Sprinkle the topping over the entire mixture.

Bake at 350 degrees for 20 minutes or until topping is crunchy and sides of the casserole are bubbly.