Sausage & Egg Casserole

(Picture courtesy of Google Images)

This is a super easy casserole. You can make it for breakfast, for dinner and even for potlucks. I mainly use it when we have brunches for baby showers. Hope you guys like it.

6 Slices of white bread, cubed

1 pound of sausage, crumbled, browned and drained (I found the sausage in the frozen isle of IGA)

1 1/2 cups shredded cheddar cheese

8 eggs, beaten

2 cups of milk

1 teaspoon of salt

Pepper to taste

Take the cubed bread and place evenly in a greased 9x13 pan. Sprinkle sausage and cheese evenly over cubed bread. In a mixing bowl mix eggs, milk, salt and pepper. Pour egg mixture over cheese. Cover and refrigerate overnight. Bake at 325 F for 45 mins.

You can also add some green chiles, mushrooms and onion to this recipe. Just play with it and see what works best for you.

Breakfast casserole

I cooked this casserole today and it turned out great. It fed seven people with a little left over so it's perfect for a crowd and was easy to whip up.


INGREDIENTS
1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
10 eggs, beaten
3/4 cup milk
1 cups shredded mozzarella cheese
1 cups shredded Cheddar cheese
1 teaspoon dried oregano
1 cup chopped bell pepper (optional)
Dash of salt and pepepr

DIRECTIONS
Brown sausage and bell pepper.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage and peppers. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.

Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Note: After 30 minutes of baking there was liquid on the top of the casserole still so I baked a little longer, almost 40 minutes. Even after 40 minutes there was still some liquid but layer of dough on the bottom was brown so I took it out. A knife came out clean and after sitting a few minutes the liquid dried off. So, I should have taken it out sooner just as the recipe said. Don't be fooled by a little liquid on top.

Green Chili-Chicken Casserole

One of my roommate's in college used to make this all the time. Matthew loves it since it has a spicy kick. Enjoy!

1 1/3 c. chicken broth
1 c. sour cream
3/4 tsp. salt
1/2 tsp. ground cumin
1 cup canned chopped green chiles, drained
1/2 tsp. black pepper
2 (10 1/2 oz.) cans condensed cream of chicken soup
1 garlic clove, minced
24 (6 in.) corn tortillas
4 c. shredded cooked chicken breast (approx. 1 lb.)
2 c. (8 oz.) finely shredded sharp cheddar cheese

Preheat oven to 350 degrees. Combine first 8 ingredients in large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Spread 1 c. soup mixture in a 13 x 9 in. baking dish coated with cooking spray. Arrange 6 tortillas (cut tortillas in half to arrange easier with flat edge against side of pan) over the soup mix and top with 1 c. chicken and 1/2 c. cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes or until bubbly. Serves 12.

Chicken Veggie Casserole

I got this from another recipe blog and tried it tonight. Both me and Justin really liked it. Another bonus was that it was super easy to make and you can get all these ingredients here.

I can 98% Fat Free Condensed Cream of Chicken Soup
1/2 cup Fat Free (skim) milk
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
2 large boneless chicken breasts, cooked and diced
1 can (16oz.) whole kernal corn, drained (she used a can of creamed corn-undrained and really liked it)
2 cups frozen cut green beens
2 cups sliced cooked potatoes
small amount of cheese

I boil my chicken so it's cooked though and easy to shred.In a large bowl combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans, and potatoes. Pour mixture into a greased 1-1/2 qt. baking dish. I topped it with a very small amount of cheese, just enough to barely cover the top (but you can leave this out if you want to make it more healthy). Bake, uncovered at 400 degrees for 15 minutes or until heated through. Makes 6 servings.
Recipe from: Taste of Home's/Budget Suppers