Tag Archives: bake

Cheesy Potato Breakfast Casserole

30 May

Another school year is about to end, and celebrations abound.  There are end-of-year lunches and brunches to celebrate the year’s achievements, big or small.  Ushering in the welcome summer and contemplating what lies ahead.

Cheesy Potato and Sausage Bake

Any festivity that involves brunch is a happy thing.  I love brunch food.  If it isn’t something sweet, then it’s got to be something deliciously savory… and cheesy.  One of my favorites is this Cheesy Ham ‘n Hash Brown Casserole.  But I made that for our last brunch event, so I did a different cheesy bake for this round.

Cheesy Potato and Sausage Bake 2

This Cheesy Potato Breakfast Casserole is uber cheesy.  Three kinds of cheese, eggs, potatoes, and browned sausage for excess yum factor.  It is wonderfully easy to whip up the night before.  Let it sit in the fridge overnight, and it bakes up into a crowd-pleasing dish the next day.  We love make-ahead dishes around here.  It helps hectic mornings run a little smoother.

Cheesy Potato and Sausage Bake 3

This Cheesy Potato Breakfast Casserole is smooth, robust with flavor, and an instant hit with both little people and grown-ups.  I made an extra dish of this for the boys, who requested it again for dinner.  I indulged them.  It is, after all, the end of their school year.

Enjoy!

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CHEESY POTATO BREAKFAST CASSEROLE (one 9×13)

INGREDIENTS

1 large onion, chopped
1 pound bulk sausage
4 cups (20 oz) plain frozen hash brown potatoes, thawed
9 large eggs, lightly beaten
2 cups shredded extra sharp Cheddar cheese
1 1/2 cups cottage cheese
1 1/4 cups shredded Swiss cheese
3 tsp garlic powder
1 1/2 tsp table salt
1 1/2 tsp fresh ground pepper

DIRECTIONS

Preheat oven to 350F.  Grease a 9×13 inch baking dish and set aside.

Heat heavy large skillet over medium heat.  Cook sausage and onion, stirring often and breaking up the bulk sausage into small pieces.  Cook until sausage is browned throughout.  Drain and set aside.

In a very large bowl, combine potatoes, eggs, Cheddar cheese, cottage cheese, Swiss cheese, garlic powder, salt, and pepper.  Add cooked sausage mixture.  Stir to combine well.  Pour entire mixture into prepared baking dish.  Can tightly cover and refrigerate overnight, if desired.

Bake in preheated oven 50-60 minutes or until eggs are set and cheese is melted.  If casserole sat in fridge all night, it may need to bake a bit longer.  Watch and cover with foil if the top starts browning too much in the oven.  Let stand at least 10 minutes before serving.

Source:  Chew Out Loud, adapted from allrecipes

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Easy Cheesy Ravioli Bake

23 Oct Cheesy Ravioli with meat sauce

If your household is anything like mine, there is a hectic quality to weeknights that can leave little time for cooking.  Between Hubby, myself, and the kids…somebody is either coming or going.  Those few hours after work or school can equal time crunch.

Easy yet tasty recipes are coveted on tightly scheduled weeknights.  As rushed as it can get, we all still appreciate something yummy to sit down to at dinner time.

Cheesy Ravioli with meat sauce

Between the kids’ sports and homework, what’s a girl to do for dinner?  Answer:  Easy, Cheesy Ravioli Bake.  YUM.  This dish single-handedly converted my kids into ravioli fans.  I usually whip up a hearty meat sauce using ground turkey or beef for this casserole.  You can easily make this meatless by, well,  omitting the meat 🙂

Cheesy Ravioli with meat sauce

It’s amazing that frozen ravioli can be so easily transformed into this hearty and tasty dish, happily packed with tomato sauce, various cheeses, and chunky ground meat.  It’s an entire meal in one dish.  And it tastes like you spent a long time at the stove.

Cheesy Ravioli with meat sauce

The aroma of this bubbly ravioli bake will momentarily divert everyone away from their activities.  “What’s that cooking in the oven?”  Yes, they will answer the call to fulfill that hunger for a delicious, hot meal at the table.

Cheesy Ravioli with meat sauce

As usual, here’s my favorite part:  this casserole is easily assembled the night before!  YES.  I am a major proponent of anything that can be prepped the night before.  Assemble it at night, put it in the fridge, and bake it up right before serving dinner.  Of course, you can just do it all the same day too.  Either way, you’ll want to keep this recipe in your rotation of simply fantastic recipes that can be whipped up in under an hour.  Leftovers make for an awesome lunch the next day!  Enjoy.

RECIPE (one 9×11 dish)

INGREDIENTS

2 lbs ground beef or turkey
1 package (25 ounce) frozen cheese ravioli
1 can/jar (26 oz) Hunts Premium pasta sauce
1 (28 oz) plain (not salted) diced tomatoes, juices reserved
2 cups shredded mozzarella cheese
2 cups shredded Colby Jack cheese
2 tsp dried oregano
1 TB freshly ground black pepper
1 TB garlic powder
1 TB onion powder
1 TB white sugar
Freshly grated Parmesan for topping

DIRECTIONS

Cook ground meat in large heavy pot over medium high heat.  Stir and break up pieces until cooked through.  Drain any excess grease.  Turn heat off.

Add pasta sauce and diced tomatoes with juices to the pot.  Add oregano, black pepper, garlic powder, onion powder, and sugar.  Stir to incorporate well.

Spread 1/3 of the meat sauce evenly onto the bottom of a 9×11 baking dish.  Arrange 1/2 of the frozen ravioli over the sauce.  Spread 1/2 of mozzarella and 1/2 of Colby cheeses over the ravioli.  Repeat layers.  You should end with last 1/3 of the sauce on top.  Sprinkle top evenly with Parmesan.

If using right away, cover loosely with aluminum foil and bake at 450F for 50-60 minutes, or until ravioli is tender.

If not using right away, cover tightly with foil and place in fridge.  When ready to use, loosen foil and bake at 450F for 30 minutes.

Source: Chewoutloud

Note:  I like to add frozen chopped spinach to this casserole.  It’s delicious and adds veggie power!  Just be sure it’s defrosted and squeeze out all water before layering it on. 

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