Breakfast Casserole Recipe

Ingredients

• 4 slices white bread
• Butter, for greasing
• 1 pound mixed mild and medium sausage, such as Salt Lick sausage
• 2 cups half-and-half
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Pinch of pepper
• Dash hot sauce
• 6 beaten eggs
• 8 ounces fresh mushrooms, sliced, optional
• 1 1/2 cups thinly sliced, cooked unpeeled red potatoes
• 1 cup grated Cheddar
• 1 cup grated Monterey Jack cheese

Directions

1. Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
2. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
3. Preheat the oven to 350 degrees F.
4. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

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Southwest Taco Pie Recipe

Ingredients

• 1 deep dish pie shell
• 1 lb extra lean ground beef
• 1-1 oz package taco seasoning mix
• 1/4 cup Water
• 2 large tomatoes, diced and divided
• 1 cup (250 mL) frozen corn kernels
• ½ cup (125 mL) drained and rinsed canned black beans
• 1 cup (250 mL) shredded nacho cheese

Directions

1. PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
2. BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.
3. STIR ½ the tomatoes plus corn and black beans into meat mixture.
4. SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.
5. BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

Tips

• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal.
• Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation!
• Use ground chicken, turkey or pork for a different flavor!
• Use tart shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

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Macaroni & Cheese Pie Recipe

My husband Jordon, who is always on the search for new ways of serving macaroni and cheese, loves this recipe. The kids get a kick out of it as well. It's a great variation on a classic.

Ingredients

• 1 frozen pie shell
• 3 ½ cups (875 mL) cooked elbow macaroni (1½ cups cups/375 mL uncooked)
• 3 tbsp (50 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1½ cups (375mL) 2% milk
• 2 cups (500 mL) shredded sharp cheddar cheese
• Pinch cayenne pepper (optional)
• 6 Slices fully-cooked bacon, coarsely chopped and divided
• ¼ cup (50 mL) grated parmesan cheese, divided
• Salt and pepper to taste

Directions

• Preheat oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well, cook, stirring continuously, for 3 minutes.
• Whisk milk gradually into the butter mixture and continue to whisk until sauce has come to a boil and is slightly thickened. Add Cheddar cheese and cayenne pepper and continue to whisk for 3 to 5 minutes until cheese is melted, sauce is thicker and creamy smooth.
• Combine the cooked macaroni, cheese sauce, ½ the bacon and ½ the Parmesan cheese together in a large bowl. Season with salt and pepper to taste. Fill baked pie shell with cheese mixture and top with remaining bacon and Parmesan cheese.
• Bake at 400°F (200°C) for 20 to 25 minutes or until top is slightly golden. Allow to stand for five minutes before serving.

Tips

1. For a crispy golden top, place pie under a broiler on high heat for an extra few minutes.
2. Make your macaroni filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a fast dinner preparation!
3. Serve with ketchup.
4. Add up to 1 cup (250 mL) of your favorite veggies to the macaroni mixture.
5. Great in tart shells for individual servings.

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Texas Breakfast Casserole Recipe

Ingredients

• 1 can crescent rolls
• 1 pound sausage -- cooked and drained
• fresh mushrooms – sliced
• 3/4 pound Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can Cream of Onion soup

Directions

Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

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Texas Breakfast Casserole Recipe

Ingredients

• 1 can of Crescent Rolls
• 1 pound of sausage - cooked and drained
• Fresh Mushrooms – sliced
• 3/4 of a pound of Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can of Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
2. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

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Mushroom and Crab Casserole Recipe

Margy at Powell River Books has posted a great looking Mushroom and Crab Casserole Recipe that I need to try out.  It looks fantastic.  BTW, if you have some time, check out her blog which is about life on a floating cabin on the Powell River in British Columbia.

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