Sausage Egg & Spinach Casserole

Sausage Egg & Spinach Casserole

2 lb breakfast sausage

18 eggs

1/2 c heavy whipping cream

1/2 t salt

1/2 t pepper

1/2 t red pepper flakes (opt)

1 t garlic powder

2 1/2 c cheddar cheese, divided

2 heaping handfuls (or 4 c) spinach, roughly chopped 

1. Preheat oven to 400* & grease a 9x13 pan.

2. In a big pan or pot over medium-high heat, brown sausage.

3. While sausage is cooking, mix together eggs, cream, spices, and 1 cup cheese.

4. When the sausage is just done, throw in spinach and let wilt. Temper the egg mixture by adding the sausage/spinach one spoonful at a time, stirring after each, until both mixtures are combined.

5. Pour into prepared pan & cook, uncovered, for about 30 minutes, until egg is set up and cheese has browned. Allow casserole to rest for about 10 minutes before serving. 

Cheesy Creamed Corn Casserole

Cheesy Creamed Corn Casserole

2- 15 oz cans corn, drained

2- 15 oz cans creamed corn, drained

2- 8 oz pkgs corn muffin mix

2 c sour cream

1 c butter, melted

1 1/2 c Cheddar cheese, divided

 

1. Preheat oven to 350* and grease a 9x13 pan.

2. In a large bowl, combine corn, muffin mix, sour cream, butter, and 1 cup of cheese; spread in pan.

3. Bake for 45-55 minutes, until top is golden brown and toothpick comes out clean.

4. Increase oven to 400* and sprinkle the casserole with remaining 1/2 cup cheese. Return to oven and bake for 5-10 minutes, until cheese is melted and bubbly. Let sit for 5-10 minutes before serving.

 

Apple Cinnamon Casserole

Apple Cinnamon Casserole
2 cans pre-made cinnamon roll dough
1 can apple pie filling
1/2 chopped walnuts or pecans

1. Preheat oven to 350* and grease a 9" square pan.
2. Mix all ingredients in a bowl and pour in pan.
3. Bake for about 20 minutes, until golden brown. Top with packaged icing.

Southwestern Layered Beef Casserole

Southwestern Layered Beef Casserole
1 T vegetable oil
3/4 c uncooked rice
1- 10 oz can Rotel
1/2 c chicken broth
1 t salt, divided
1/2 t pepper, divided
1 lb ground beef
1 onion, finely chopped
1 bell pepper, finely chopped
1 T chili powder
2 cloves minced garlic
1 t cumin
1 t coriander
1- 8 oz can tomato sauce
1- 15 oz can pinto beans, drained and rinsed
1 1/2 c shredded Monterrey Jack cheese
1 c frozen corn, thawed
2 green onions, sliced

1. Preheat oven to 350* and grease a 9x13 pan.
2. Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
3. Transfer rice to greased pan; stir in Rotel, broth, 1/2 t salt, and 1/4 t pepper.
4. Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
5. Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
6. Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
7. Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed. Uncover, sprinkle with onions, and let sit for 10 minutes before serving.

Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
1- 10 oz can cream of broccoli (or mushroom) soup
1/3 c [light] mayonnaise
2 T milk
1 1/4 c shredded Cheddar cheese
1/2 t sugar (or Truvia)
1/4 t black pepper
1/4 t nutmeg
2 c cooked broccoli
1 1/2 c cooked quinoa (3/4 c dry)
about 3 T Parmesan cheese

1. Preheat oven to 350* and grease an 8x8 pan.
2. In a medium bowl, combine soup, mayonnaise, milk, Cheddar, sugar, pepper, and nutmeg; stir in broccoli and quinoa.
3. Pour in to greased pan and sprinkle with Parmesan. Bake for 30-40 minutes, until cheese is bubbly and golden brown.
Serves 4-6.

Pizza Casserole

Pizza Casserole
45 oz jar spaghetti sauce
1 lb box of pasta (rotini, macaroni, etc), cooked
1 lb ground beef, browned
3-4 c shredded mozzarella
1 pkg pepperonis

1. Preheat oven to 350*.
2. In a 9x13 pan, spread a thin layer of spaghetti sauce
3. Layer half each of the pasta, beef, remaining sauce, cheese, and pepperoni; repeat.
4. Cover with foil and bake for 30 minutes; uncover and bake for 15 more minutes.
5. Let rest for 10 minutes before serving.

Chicken Noodle Casserole

Chicken Noodle Casserole
12 oz egg noodles
1 1/2 T salt, separated
3 T butter, separated
1 [red] bell pepper, diced
1 onion, diced
3 T flour
2 1/2 c half & half
2 1/2 c chicken broth
3-4 chicken breasts, cooked and shredded
2 c Cheddar cheese, shredded
1 1/2 c frozen peas
1 1/4 t pepper
25 Ritz crackers, crushed

1. Preheat oven to 425* and lightly grease a 9x13 pan.
2. In a large pot, boil noodles, with 1 tablespoon salt, until just al dente; drain, rinse with cold water for a few minutes until cool, drain again, and set aside.
3. Put the pot back on the stove over medium-high heat. Melt 1 tablespoon butter and add bell pepper and onion; saute until soft. Place in a bowl and set aside.
4. Melt remaining 2 tablespoons of butter in the pot over medium heat; whisk in flour until incorporated; whisk in half & half and broth and then bring to a boil.
5. Reduce heat back to medium and simmer until it starts to thicken up; add chicken and heat through.
6. Take off heat and stir in cheese until smooth; add noodles, peppers and onions, peas, remaining 1/2 tablespoon salt, and pepper.
7. Transfer mixture to prepared pan and top with crackers; bake for 15 minutes, until golden brown and bubbly. Let cool for 10 minutes before serving.

Meat & Potatoes Casserole

Meat & Potatoes Casserole
1 lb lean ground beef
1 onion, finely chopped
1- 10.75 oz can cream of mushroom soup
1/4 c milk
3 c frozen mixed vegetables
1-1 1/2 c Cheddar cheese
16 oz bag frozen potatoes (hash browns, tater tots, new potatoes, etc)

1. Preheat oven to 400*; lightly grease a 9x13 pan.
2. In a large pan, sweat onions over medium-high heat; add beef and cook thoroughly.
3. In a small bowl, mix soup and milk; combine with onions and beef, and spread evenly on the bottom of the 9x13 pan.
4. Layer veggies, half of the cheese, the potatoes, and the rest of the cheese.
5. Bake for 45-50 minutes, until cooked through and cheese melted.

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole
4 boneless, skinless chicken breasts
1- 10.75 oz can Campbell's Fiesta Nacho Cheese soup
1- 10 oz can red enchilada sauce
2 cups shredded Cheddar cheese
[brown] rice, cooked

1. Turn slow cooker on low; place chicken in slow cooker.
2. Mix soup and sauce together in a medium bowl and pour over chicken.
3. Cook for 4-6 hours; shred chicken about an hour before serving.
4. Stir in cheese and rice about 15 minutes before serving.
Tortillas, tortilla chips, sour cream, guacamole, and extra cheese optional.

[I did not get a picture of this dish, but it pretty much looks like the inside of a chicken enchilada. Ole!]

Hash Brown Casserole

Hash Brown Casserole
6 slices [turkey] bacon
1/2 onion, chopped
2 cloves garlic, minced
4 c hash browns, frozen
3/4 c [light] sour cream
1 can cream of mushroom soup
1 bunch green onions, chopped
1/2 t salt
1/4 t pepper
1 1/2 c Cheddar cheese, separated

1. Cook bacon in a large skillet, crumble on to a paper-towel-lined plate and set aside. Drain fat.
2. Place onions and garlic in pan and cook for 5 minutes over medium heat, stirring frequently.
3. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally. Set aside.
4. In a large bowl, combine crumbled bacon, sour cream, soup, green onions, salt, pepper, and 1/2 c cheese. Add potato mixture and toss gently.
5. Spoon mixture into greased 9x13 pan and sprinkle with remaining cheese.
6. Cover with foil that has been greased; refrigerate at least 8 hours, or overnight.

7. Preheat oven to 350*.
8. Remove casserole from refrigerator; thaw for 15 minutes before putting in oven.
9. Bake, covered, for 30 minutes; uncover and bake an extra 20-25 minutes or until bubbly around edges and cheese begins to brown.

Potato Casserole

Potato Casserole
2 c mashed potatoes (I used instant)
1 c [light] sour cream
garlic salt and pepper, to taste
3 large (or 4 medium) potatoes, sliced and cooked*
1 onion, diced thin
1/4 c butter
1 1/2 c Cheddar cheese
6 slices [turkey] bacon, cooked (opt)

1. Preheat oven to 350*.
2. Spread mashed potatoes evenly on the bottom of a 9x13 pan; spread sour cream over potatoes and sprinkle with garlic salt and pepper.
3. Layer potatoes next; saute onions in butter and pour over potatoes. Top with cheese.
4. Bake for 25-30 minutes. Remove from oven and crumble bacon on top.
*Peel and slice the potatoes thin, then boil then for about a half hour until soft.

Green Bean Casserole

Green Bean Casserole
3 T butter
1/2 onion, diced
2 cans sliced green beans, drained
1- 10.75 oz can cream of mushroom soup
5-6 oz French fried onions, separated
garlic salt and pepper, to taste
1 c Cheddar cheese

1. Preheat oven to 350* and grease a 9x9 pan.
2. In a large skillet, saute onions in butter; add green beans, soup, 3 ounces French-fried onions, garlic salt, and pepper. Stir well.
3. Pour into pan and bake for 20 minutes; sprinkle cheese and remaining onions over casserole and bake for another 10 minutes, or until cheese is completely melted.

Cheesy Potato and Carrot Casserole

Cheesy Potato and Carrot Casserole
5 c potatoes, peeled and thinly sliced
2 medium onions, diced
4 carrots (or 10-15 baby carrots), in thin strips (I just buy the pre-cut ones)
6 T butter
4 T flour
2 t salt
.5 t black pepper
2 dashes ground red pepper
2.5 c milk
2.5 c shredded Cheddar cheese

1. Preheat oven to 375*.
2. Place vegetables in a large saucepan and add enough cold water to cover them.
3. Bring to a boil over medium-high heat; cook 8-10 minutes, or until tender.
Meanwhile:
4. Melt the butter in a medium saucepan on medium heat. Add flour, salt, and peppers; mix well. Cook and stir for 1 minute.
5. Gradually add milk while stirring. Bring to boil over medium heat; cook for 5 minutes, or until thickened, stirring constantly.
6. Stir in cheese; reduce heat to low. Cook 1 minute, or until cheese is melted, stirring constantly.
Then:
7. Drain vegetable mixture and spoon half of it into a lightly greased 9x13 pan.
8. Cover with half of the cheese sauce and repeat layers.
9. Cover with foil and bake for 30 minutes; remove foil. Bake for another 15 minutes, or until heated through.

Crunchy Chicken Enchilada Casserole

Crunchy Chicken Enchilada Casserole
3-4 chicken breasts, cooked and shredded
2 cans cream of chicken soup
1 can cream of mushroom soup
1 sm. can green chilies
1/4 c chopped onion
garlic salt to taste
crushed red pepper to taste
salt and pepper to taste
2 c shredded Cheddar cheese
1 bag tortilla chips, crushed

1. Preheat oven to 350*
2. Line the bottom of a 9x13 pan with chicken.
3. Combine soups, chilies, onion, and seasonings; spread evenly over chicken.
4. Sprinkle cheese over sauce mixture; sprinkle chips over cheese.
5. Bake for 1 hour.

**In this picture, I had put the chips on the bottom,
but it wasn't as crunchy as it would have been
if they were on the top.**

Classic Roux

Classic Roux
1 stick (.5 c) butter
4-5 T flour
Milk to desired thickness (I usually use at least a cup)
Salt and pepper to taste

1. Turn stove to medium-medium/high depending on how fast you want to make sauce.
2. Melt butter in pan.
3. Stir in flour to form paste.
3. Slowly stir in milk until desired thickness.

Now that's just the base. Here are some meals you can use it for:
Fettuccine Alfredo sauce: Add garlic and basil to taste. Serve over noodles.
Tuna Casserole: Add 2 cans of tuna and 1 cup of cooked peas. Serve over cooked egg noodles.
Chicken and Rice Casserole: Double sauce recipe. Add basil and parsley to taste, and 8oz cream cheese. Line the bottom of a 9x13 pan with cooked, shredded chicken. Sprinkle an ample amount of cooked rice over the chicken. Pour sauce over chicken and rice, toss together. Bake, uncovered, at 350* for about 20-25 minutes, or until sides are bubbling. Optional: After about 15-20 minutes in the oven, sprinkle crushed croutons or corn flakes over casserole for an added crunch.

(I used whole wheat flour for this sauce.)

Nauvoo Potatoes

I never understood why people call them "funeral potatoes". Did people really serve this dish so much at funerals that it adopted that bleak name? We call them Nauvoo Potatoes, and this is my mom's recipe.

Nauvoo Potatoes
6-7 potatoes, par-baked and chilled
1/4 c chopped onion
1 c chopped celery (opt)
2 T butter
1- 10.75 oz can cream of mushroom soup
1 c [light] sour cream
1 c Cheddar cheese, grated
1 c crushed corn flakes mixed with 1/4 c melted butter

1. Preheat oven to 350*.
2. Grate potatoes and spread on bottom of greased 9x13 pan.
3. Saute onions (and celery if you want a little crunch in the casserole) in butter until soft; add soup, sour cream, and cheese.
4. Take off heat and stir well; pour over potatoes and mix lightly.
5. Top with crushed corn flakes and bake for 30 minutes.