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Tag Archives: Casserole

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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Mexican Pasta Bake

26 Apr

Casseroles are an ever-popular dinner choice for busy people, not to mention great for bringing to new mommies and new neighbors.  It wasn’t until I moved to the midwest that I realized how prominent a role The Casserole enjoys around here.  I now have many favorites, ranging from breakfast bakes and brunch bakes to dinner bakes.

Here’s a sassy twist on casseroles.  We’re kickin’ it up with a Mexican Pasta Bake.

Mexican Pasta 2

This is such a fun change of scenery in the realm of pasta bakes!  My family loves taco nights, when we have a tempting spread of various goodies to fill our tacos with.  This Mexican pasta bake is almost like a taco in casserole form.  All the lively spices are seamlessly paired with pasta and baked to aromatic perfection!

Mexican Pasta

So, I totally realize we’re not talking authentic Mexican fare at this moment.  Hubby and I spent most of our lives in LA, and this really wouldn’t be found on any Mexican menu 😉  But this yummy dish is SUCH a super tasty way to change up your usual pasta bake routine!

Mexican Pasta 3

Ground beef or turkey, taco seasoning, salsa, and cheese…you just can’t go wrong.  I made mine with whole grain penne, but feel free to use any pasta you like.  Rotini, Corkscrew, or Mafalda… have fun with it.  Enjoy!

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RECIPE for Mexican Pasta Bake (8 servings)

INGREDIENTS

2 TB olive oil
1 lb ground beef or turkey
1 (1.25 oz) envelope taco seasoning
1 jar (about 15-20 oz) mild chunky salsa
1 small chopped and seeded green pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
12 oz uncooked pasta of choice
2 cups shredded Mexican blend cheese, divided
1/2 cup light sour cream
chopped cilantro for garnish

DIRECTIONS

Cook pasta in well-salted water to al dente only.  Drain (don’t rinse) and set aside.

In large heavy skillet, brown ground meat over medium heat.  Drain if needed.  Stir in taco seasoning, salsa, green pepper, garlic powder, onion powder, and oregano.  Bring to boil, stirring. Immediately remove from heat.

Meanwhile, combine cooked pasta with 1 cup of the cheese and sour cream and mix well.  Spoon into a greased 2-qt baking dish.  Top with the meat mixture and remaining cheese.

Bake uncovered 350F for 30 minutes.  Garnish with freshly chopped cilantro.

Source:  Chew Out Loud, adapted from taste of home

Eggs Benedict Casserole

28 Dec

Last weekend, Hubby and I took the boys out for a morning surprise.  This year, we have been all about surprising the kids with out-of-the-blue outings.  They love the unexpected discovery of a Minivan Express ticket (idea via Pinterest, my current addiction), signaling that they have 10 minutes to don their coats, shoes, and dash into our minivan for an unheralded adventure.

Hey, if I have to drive a minivan, I’m gonna make it fun.

Eggs Benedict Casserole

Our most recent adventure included a stopover with Santa and his elves.  Then, we headed out to brunch.  One of my sweet boys, knowing me so well, scanned the menu for Eggs Benedict – my all-time favorite breakfast dish.

Eggs Benedict Casserole 2

Eggs Benedict is awesome for breakfast/brunch at a restaurant, but not exactly the quickest thing to whip up at home.  Not for me, at least, because I am not a morning person.  SO not.  Which is why I jumped with excitement when I found this Eggs Benedict Casserole that can be assembled the night before and baked when you need it!

Eggs Benedict Casserole 3

This Eggs Benedict casserole is full of savory goodness.  Tasty and delish!   It won’t be exactly like classic Eggs Benedict, of course, because the eggs here are fully cooked.  This is more like an egg bake that includes the players of Eggs Benedict:  Canadian bacon, English muffins, eggs, and homemade Hollandaise sauce.  I haven’t tried packet sauces, but I’m sure that would work in a pinch also.

Enjoy your mornings!

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RECIPE (one 9×13 dish)

INGREDIENTS

1 lb Canadian bacon (ham works, too) – chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 TB onion powder
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/4 tsp paprika
fresh chopped parsley for garnish

For the Sauce:
4 large egg yolks
1/2 cup heavy whipping cream
1-2 TB lemon juice
2 tsp Dijon mustard
1/2 cup melted butter
salt and pepper to taste

DIRECTIONS

Grease a 9×13 baking dish.  Place half of the Canadian bacon in bottom of dish.  Top with English muffins.  Follow with remaining Canadian bacon.  In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper.  Pour evenly over top of casserole.  Cover tightly and refrigerate overnight.

Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F.   Sprinkle casserole evenly with paprika.  Cover with foil and bake for 35 minutes on lower middle rack.  Uncover and bake 10-15 minutes longer or until the center is done.  Sprinkle with fresh parsley, if desired.

Meanwhile, make the sauce:  In a double broiler or metal bowl over simmering water (don’t let bowl touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper.  Continue whisking until sauce is thick enough to coat back of spoon.  Reduce heat to low.  Drizzle in melted butter, whisking constantly.  Add more salt/pepper if needed. Serve sauce immediately with casserole.  (If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 tsp as needed.)

Source:  Chew Out Loud, adapted from Taste of Home

Cheesy Ham and Hash Brown Potato Casserole

27 Dec

Know anyone who is looking for ways to use up that holiday ham?   Our family is pretty good about eating leftovers, but after a couple of days, we’re ready to transform it into something that feels new.

This Cheesy Ham and Hash Brown Casserole is one of our favorite ways to renew a leftover ham.  It’s a hands-down phenomenal brunch dish.  In fact, it’s popular enough to bring out for dinner.  Good grub is a winner at any time of day 🙂

Cheesy Ham 'n Hash Brown Bake

This Cheesy Ham and Hash Brown Casserole is easy to throw together the night before and bake up the next morning.  If you need something easy and super tasty for brunch on New Year or an upcoming weekend, here it is.  It’s the perfect fuss-free, wake-up-late breakfast cure.   Totally my style.  Did I mention this is a fabulous way to use up leftover ham?

Cheesy Ham 'n Hash Brown Bake 5

This yummy dish is chock full of cheese, ham, frozen hash brown, and whatever add-ins your palate desires.  We like a bit of red bell pepper for texture and color, and of course sprinkled with crumbled bacon on top – because a bit of bacon makes everything better.  Even the kiddos inhale this cheesy casserole.

Cheesy Ham 'n Hash Brown Bake 3

This Cheesy Ham and Hash Brown Casserole is also one of our favorite things to bring to brunch potlucks.  You’ll want to keep this recipe in a safe place for your next potluck contribution.  It’s a popular crowd-pleaser, and you’ll love going home with an empty casserole dish.  Though a little left over could be good, too 🙂

Cheesy Ham 'n Hash Brown 4

Here’s to a carefree, delicious weekend morning.  Enjoy the rest of the holidays!

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RECIPE (one 9×13 casserole)

INGREDIENTS

32-oz package frozen plain hash brown potatoes
2 cups cooked, diced ham
1 red bell pepper, seeded and chopped
2 cans condensed cream of potato soup
16 oz sour cream (lowfat is ok)
2 cups shredded sharp Cheddar cheese
1/4 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground black pepper
1 1/2 cups freshly shredded Parmesan cheese
5-6 slices cooked bacon, crumbled (real bacon bits work, too)

DIRECTIONS

In very large bowl, combine:  frozen hash browns, ham, bell pepper, cream of potato soup, sour cream, Cheddar cheese, salt, garlic powder, onion powder, and black pepper.  Gently mix until thoroughly incorporated.  Spread evenly into a greased 9×13 baking dish.  Sprinkle with Parmesan cheese and crumbled bacon.   If not baking yet, wrap tightly and place in fridge until ready to bake.

Preheat oven to 375F.  Bake 45 min to 1 hour on middle rack, until bubbly and golden on top.  Serve immediately, while hot.  Enjoy!

Source:  Chew Out Loud, adapted from allrecipes

Turkey or Chicken Tetrazzini

22 Dec

Whenever we’re planning on having turkey or chicken leftovers, especially after the holidays, we can count on Turkey/Chicken Tetrazzini to take poultry to a whole new level.   Now this is a way to spin a bit of magic onto leftovers.

Turkey or Chicken Tetrazzini

Tetrazzini is like comfort food on steroids.  Combine poultry and veggies with mounds of satisfying pasta.  It’s an all-in-one meal that satisfies both young and old at the dinner table.  A hunger-inducing aroma will beckon you while it cooks.  Then, one bite leads to another until there’s nothing left of your leftovers.

Turkey or Chicken Tetrazzini 3

This scrumptious pasta dish is a transformation of the ordinary into something extraordinary.  With players like bacon, mushrooms, and cheese, Tetrazzini is an popular crowd-pleaser.  We love our Turkey/Chicken Tetrazzini with linguini noodles, but use whatever pasta you’re craving.  The recipe includes a fair variety of spices, but it’s mostly stuff you probably already have.

Turkey or Chicken Tetrazzini 4

In lieu of normal breadcrumbs, this Tetrazzini is adorned with crispy Panko breadcrumbs.  Gotta love Panko!  It’s been around a long time, but Panko has more recently started gaining well-deserved popularity.  Panko is the new breadcrumb.  You know, as in 40 is the new 30 (I wish.)

If you’ve never used it, try Panko just once – you might become its next big fan.  It’s extra crisp and light, and makes everything that much better.  I use Panko with anything from casseroles to finger foods.

Enjoy the holiday meals with your beloved peeps, and create something wonderful out of what remains.

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RECIPE (about 8)

INGREDIENTS

2 slices bacon
4 TB olive oil
2 small or 1 large chopped onion
1 red bell peppers, chopped
6 cloves minced garlic
8 oz mushrooms, sliced
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp oregano
1/4 tsp garlic powder
1/4 cup all purpose flour
1 cup dry white wine
2 cups low sodium chicken stock
1/2 cup heavy cream
1/2 cup whole milk
1 1/2 tsp salt
1 tsp freshly ground black pepper
12 oz linguini noodles, broken in half
2 cups frozen broccoli florets
2-3 cups shredded cooked turkey or chicken
2 TB freshly copped parsley leaves
2/3 cup freshly grated Parmesan, divided
6 oz Panko breadcrumbs

DIRECTIONS

Cook bacon until crisp and browned in large, heavy pot.  Remove with slotted spoon, crumble into pieces, and set aside.

Saute 3 TB olive oil, onions, garlic, and bell pepper in same pot on high for about 4 minutes.  Add mushrooms, paprika, thyme, oregano, and garlic powder.  Cook until mushrooms are soft, about 5 minutes.  Sprinkle with the flour and cook for another 2 minutes.  Add wine and chicken stock, stirring until smooth and thick, about 2 minutes.  Add heavy cream, milk, salt, and pepper, and bring to a boil.  Reduce to simmer, until sauce is thick enough to coat back of spoon and very flavorful, 15-20 minutes.

Meanwhile, boil a large pot of well-salted water.  Cook linguini until just al dente, about 8 minutes.  Drain and sprinkle with some olive oil.  Set aside (do not rinse pasta.)

Oil a 9×13 casserole dish with 1 TB olive oil.  In a bowl, mix Panko with 1/3 shredded Parmesan and set aside.

When sauce has thickened, add drained linguini, crumbled bacon, frozen broccoli florets, shredded poultry, and 1/3 shredded Parmesan cheese to the sauce pot.  Stir until well combined.  Season with additional salt and pepper, if needed.

Transfer to prepared casserole dish.  Top with Panko/Parmesan mixture.  Bake uncovered until bubbly and golden, about 30 minutes.  Sprinkle with fresh parsley and serve immediately.

Source:  Chew Out Loud, inspired by Emeril Lagasse.

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. 

Sweet Potato Casserole with Brown Sugar Crumble – Side dish, or dessert?

12 Oct Sweet Potatoe Casserole with Brown Sugar Crumble

Ooh, it is almost time!  Not much longer until this most favorite holiday side dish gets to make its yearly and highly anticipated appearance.  This is one of those best-est recipes that gets requests every year.  Even people who don’t typically like sweet potato or mashed potato anything become a fan of this one.

Sweet Potatoe Casserole with Brown Sugar Crumble

I wasn’t a huge sweet potato casserole kind of gal until I met this recipe.  Instantly converted.  This sweet side dish has graced both potluck tables and formal tables alike every year in our family ever since.

Sweet Potatoe Casserole with Brown Sugar Crumble

I would be remiss not to give Hubby credit here.  He’s the guy that brought this sweet potato dish over for a holiday gathering many years ago.  Hubby’s been making this dessert-like side dish since his post-college days (that would be eons ago.)  He first saw it in one of his Bon Appetit mags, and I’m glad he kept the recipe.  Yeah, he really did subscribe to food magazines on his own.  And wine ones.  And food + wine ones.  But we’re talking about sweet potatoes.

Sweet Potatoe Casserole with Brown Sugar Crumble

None of us can agree – is this actually a side dish or a dessert?  We know it’s labeled as a side dish and deserves a place next to the turkey or roast.  I think it’s a dessert in disguise, with its smooth, maple-sweet interior and crisp streusel topping.  The brown sugar and pecan topping is the star of this yummy dish.

My favorite thing about this?  Once again, here’s something that can totally be prepped the night before.  It’s true.  We all have enough going on the day of a major holiday.  This sweet potato dish is one less thing to worry about.  I always assemble the casserole the night before, with streusel in a separate container.  The day you want to serve it, just throw the prepared streusel on top and bake!  How easy is that?  If you haven’t yet tried making sweet potato casserole this way, you’ve gotta give it a go.

RECIPE (one 9×13 dish)

INGREDIENTS

5 lb red-skinned sweet potatoes (or yams)
4 large eggs
3 T pure maple syrup
2 T vanilla extract
1 T fresh lemon juice
2 tsp table salt

For Streusel Topping:
1 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup chilled butter, cut into pieces
2 tsp cinnamon

DIRECTIONS

Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together.  Cover and chill until ready to use.

Wrap each sweet potato in foil and bake at 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft.  Actual bake time depends on size of potatoes.  Let cool enough to handle.  Remove sweet potato skins, and mash potatoes well in a large bowl.

In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt.  Mix in the mashed sweet potatoes until smooth and incorporated.  Transfer sweet potato mixture to a buttered 9×13 dish.  At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.

Sprinkle pecan topping evenly over casserole.  Bake at 350F until casserole is set and topping bubbles.  About 1 hour.  Serve warm, and enjoy!

Source:  Chew Out Loud, inspired by Bon Appetit

Notes:

*I always choose to cook sweet potatoes in the oven because I really like the deep roasted flavor it creates.  You can also cook peeled, cubed potatoes in boiling water until very tender.

* If you want, you can make extra crumble topping, for a thicker layer of crunch on top.  Up to you!

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