Casseroles
Casseroles are a great way to cook! You can put together the ingredients, pop it in the oven and relax while it's cooking. As most of you know, it is also a very good way to get rid of leftovers, stretch a budget, or have less to wash after the meal. Casseroles can be as simple as tuna, noodles, veggies, and cream of something soup (celery, mushroom or chicken are the old standbys), or it can be as complicated as lasagna, but almost everyone agrees they are generally good eating. Grab your recipe cards, or fire up your printer, cuz hopefully we have some new ones for you to try.
BREAKFAST CASSEROLE
4 slices of bread
1 pound bulk sausage, browned and drained
1 cup grated cheddar cheese
6 eggs
2 cups milk
salt and pepper to taste
Tear bread into small pieces and place them in bottom and sides of greased 13x9 backing pan. Spoon sausage over bread and sprinkle with cheese. Beat milk, eggs, salt and pepper together. Pour over sausage and cheese. Bake in preheated 350 degree oven for 35-40 minutes. The cheese will rise to the top during baking. Let sit 5 minutes before serving. Serves 6-8 |
BROCCOLI QUICHE
1 9-inch unbaked pie shell, homemade or frozen
1 10oz. package frozen chopped broccoli
1/4 cup chopped onion
1 tablespoon butter
1 8oz package cream cheese, softened
1 cup milk
4 eggs
salt and pepper to taste
Cook broccoli as package directs, and drain thoroughly. Saute onions in butter until tender. Mix onions and broccoli together. Beat cream cheese until smooth. Add eggs, milk and seasoning. Mix thoroughly. Arrange broccoli and onion mixture in pie shell. Pour cheese mixture over broccoli. Bake at 350 degrees for 35-40 minutes. Let cool a few minutes before cutting. Serves 4-6 |
| The recipe below was submitted by my daughter, Lori. She has made this for potlucks and the response is always the same..."Can I get the recipe for this from you? It's delicious!" She has taken over the chef's hat from me and now I get to be the taste tester...yummmmm!!!!
| CHICKEN ENCHILADAS
2 tablespoons oil
4 boneless, skinless, chicken breasts, cut in strips
1 cup sliced green onion
1 clove garlic, chopped
1 1/2 cups chicken broth
4 tablespoons cornstarch
3 cups grated cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 (4 oz.) can green chilies, chopped
1 (3.8oz) can sliced olived, drained
10 small flour or corn tortillas
Heat oil in nonstick skillet. Add chicken, onions and garlic. Stir fry until chicken is cooked and no longer pink inside.
In a saucepan, combine cold chicken broth with cornstarch, stirring until smooth. Bring to a boil for 1 minute. Stir in 1 cup cheese, sour cream, mayonnaise, chilies, and olives. Stir until blended. Remove 2 cups of sauce and add chicken mixture to remaining sauce. Warm tortillas in microwave for 2 minutes, or as instructed on package. Place 3 or 4 tablespoons of chicken mixture in center of each tortilla and roll up. Place in a 9x13 pan that has been sprayed with non-stick spray. Pour the reserved sauce over and sprinkle with remaining cheese. Bake 350 degrees for 1/2 hour or until enchiladas are heated through. Serves 4 |
| A quick and fairly hearty meal was necessary when my gang was growing up. This usually hit the spot. Add some bread, a salad, and then a light dessert and they will be satisfied.
| COUNTRY CASSEROLE
2 pounds smoked sausage (Hillshire Farms type)
2 large onions, chopped
2 tablesspoons oil
2 packages prepackaged Au Gratin potatoes
2 1/2 cups hot water
2 packages frozen broccoli
2 cups shredded cheddar cheese
8 medium carrots cut in small strips
pepper to taste
Cook sausage and onion in oil until onion is tender. Stir in potatoes, sauce mix, water and pepper. Heat to boiling, reduce heat, cover and simmer 10 minutes (stir occasionally). Stir in carrots, cover and simmer another 10 minutes. Stir in broccoli and cheese, cover and cook until veggies are tender. Serves 8-10
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