Sausage & Egg Breakfast Casserole
1 pound sausage browned and drained
6 slices bread cubed
2 cups shredded cheddar cheese
2 cups milk
6 eggs beaten
1 can cream of mushroom soup
1 teaspoon salt
1/4 teaspoon dry mustard
Mix all ingredients well and pour into greased 9 x 13 baking pan. Bake at 325 for 1 hour until brown and set.
Can be make night before, refrigerated and baked the next morning.
1 pound sausage browned and drained
6 slices bread cubed
2 cups shredded cheddar cheese
2 cups milk
6 eggs beaten
1 can cream of mushroom soup
1 teaspoon salt
1/4 teaspoon dry mustard
Mix all ingredients well and pour into greased 9 x 13 baking pan. Bake at 325 for 1 hour until brown and set.
Can be make night before, refrigerated and baked the next morning.
Cornflake Chicken Tenders
4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal
Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.
Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips carefully in Ziploc or into 9x13 pan.
Bake the coated chicken pieces in the preheated 400 oven and bake frozen for 35-40 minutes, until chicken is no longer pink. Serve with your favorite sauce.
Twice Baked Potatoes
6 large potatoes, baked
1 cup sour cream
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon pepper
2 cups sharp cheddar, shredded
8 ounces bacon, cooked crispy and crumbled (if desired)
Cut potatoes in half. Carefully remove the pulp without breaking the skins leaving a thin shell of potato and skin. In a bowl, mash the pulp until smooth. Beat in the sour cream, 1 cup cheese, garlic powder, salt, pepper and butter. Stir in Cheese and bacon (if desired). Fill shells.
Wrap potatoes individually and place in Ziploc bag.
From frozen: Remove wrap from each potato and place on cookie sheet. Bake at 400 degrees for 30-35 minutes or until golden and heated through.
South of the Border Chicken Chowder
2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 can cream style corn
1 can Mexi-corn
2 cups cooked diced chicken
1 can (4 oz) diced green chilies
½ bag frozen cubed potato hashbrowns
½ tsp cumin
1tsp chili powder
** In a separate bag ** 1 ½ cups shredded cheddar cheese
Combine all ingredients except cheese, and freeze. Thaw, bring to a gentle boil, reduce heat and simmer 8-10 minutes until heated through. Mix in cheese, stir just until melted. Or cook thawed soup on low in crock pot for 4 hours.
1 can cream of chicken soup
1 can cream of potato soup
1 can cream style corn
1 can Mexi-corn
2 cups cooked diced chicken
1 can (4 oz) diced green chilies
½ bag frozen cubed potato hashbrowns
½ tsp cumin
1tsp chili powder
** In a separate bag ** 1 ½ cups shredded cheddar cheese
Combine all ingredients except cheese, and freeze. Thaw, bring to a gentle boil, reduce heat and simmer 8-10 minutes until heated through. Mix in cheese, stir just until melted. Or cook thawed soup on low in crock pot for 4 hours.
3/4 pound lean beef stew meat, or an inexpensive piece of beef roast-- cut into 3/4 " cubes
½ large onion -- chopped
2 cloves garlic, minced or a large spoonful of chopped garlic from a jar
1 can Rotel tomatoes
1- 15 oz. can whole-kernel corn -- undrained
1 1/2 teaspoons dried oregano leaves -- crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal
Put all the above ingredients into your Ziploc except the cornmeal. After thawing, cook in crock pot on low for about 8 hours or until the meat is tender. Turn the crockpot to high and stir the cornmeal in and allow to cook and thicken for about 25 minutes. Serve with tortilla chips or cornbread or even rice.
Delicious Italian Casserole1 lb. ground Italian sausage
1 lb hamburger
*note: you can also use all sausage or all hamburger
½ onion, chopped
2 cups spaghetti sauce
1½ c. mozzarella cheese, shredded
½ c. sour cream
1 loaf frozen bread dough, thawed
2 T. butter
1/3 c. Parmesan cheese
To begin with, brown your sausage/hamburger with the onions. Drain excess fat. Combine meat and spaghetti sauce. Spoon into ungreased 9 x 13 baking dish. Combine mozzarella cheese and sour cream. Spoon over meat sauce. Roll out bread dough and lay across top of casserole. Melt butter and combine with Parmesan cheese. Spread this over the dough. When thawed, bake this in a 350 degree oven for about 35 to 40minutes, or until bread is cooked and casserole is heated and bubbly.
1 lb hamburger
*note: you can also use all sausage or all hamburger
½ onion, chopped
2 cups spaghetti sauce
1½ c. mozzarella cheese, shredded
½ c. sour cream
1 loaf frozen bread dough, thawed
2 T. butter
1/3 c. Parmesan cheese
To begin with, brown your sausage/hamburger with the onions. Drain excess fat. Combine meat and spaghetti sauce. Spoon into ungreased 9 x 13 baking dish. Combine mozzarella cheese and sour cream. Spoon over meat sauce. Roll out bread dough and lay across top of casserole. Melt butter and combine with Parmesan cheese. Spread this over the dough. When thawed, bake this in a 350 degree oven for about 35 to 40minutes, or until bread is cooked and casserole is heated and bubbly.
