Sunrise Breakfast Casserole

This is a great recipe when you plan on feeding a lot of people! Just be sure to allow yourself enough time in the morning to let the casserole sit for 30 minutes before baking and then bake for about an hour!

1 lb Sausage or Turkey Sausage Cooked and Drained
9 Eggs
3 Cups Milk
1 1/2 tsp. Ground Mustard
1 tsp. Salt
1/2 tsp. Pepper
2 pkgs (20 oz. each) Refrigerated or Frozen Hash Browns
2 Cups Shredded Cheddar Cheese
1/2 Cup Diced Sweet Red Pepper
1/3 - 1/2 Cup Thinly sliced Green Onions
2 Cups Salsa or Picante Sauce (Optional)

In a large bowl, combine eggs, milk, mustard, salt, and pepper. Add the hashbrowns, sausage, cheese, pepper, and onions. Mix Well. Pour into a greased 13 x 9 x 2 in (deep) baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa/picante sauce if desired.

Broccoli Casserole

Ingredients:

2 pkgs frozen broccoli
2 cans Cream of Chicken Soup
1/4 C. Miracle Whip
Lemon Juice (enough to taste)
Seasoned salt (to taste)
American Cheese Slices
1-2 cups of Pepperidge Farm Seasoned Stuffing (the kind in the blue bag) w/ plenty of melted butter mixed in.

Cook frozen broccoli, make sure it's all chopped up. Mix soup, miracle whip, lemon juice and seasoned salt together. Pour over cooked broccoli in casserole dish. Spear fork in broccoli gently so mixture will combine. Place sliced cheese on top of broccoli. Top with buttered Stuffing. Bake 30 - 40 minutes at 350 degrees or until top is browned.

Skillet Pizza Casserole

1 1/2 lbs lean ground beef
2 Cups Marinara auce
1 1/2 Cups Shredded Mozzerella Cheese
1 (10 oz.) pkg refrigerated pizza dough
1 TBS. grated Parmesan Cheese

Preheat Oven to 425

Cook ground beef in a Large ovenproof or cast iron skillet until brown and crumbly. Drain well and return beef to skillet.

Add marninara sauce to beef, mix well.

Sprinkle with mozzerella cheese.

Unroll pizza dough over top of beef mixture and mozzerella; trim with scissors to fit just inside skillet edges.

Discard excess dough.

Sprinkle top of dough with Parmesan.

Bake Casserole in skillet until crust is browned, about 15 minutes.

Let stand for about 5 minutes.

Cut into wedges and serve.

My friend Sarah L. gave me this recipe years ago!

SWEET POTATO CASSEROLE

This is my sister's recipe. I haven't tried it yet, but my mom and sister love it, so I figured I'd try something new this Thanksgiving!

SWEET POTATO CASSEROLE

3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/3 cup milk
1 tsp. vanilla
1/2 cup butter

Mix ingredients w/mixer. Put into 2 qt. casserole dish.

TOPPING:

1/3 cup flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted

Mix all topping ingredients and spread over sweet potato mixture.

Bake at 350 degrees for 30 to 40 minutes.

BBQ Beef & Beans

Ingredients:

Ground Beef
Onion
1 Can Pork-N-Beans
BBQ Sauce
Ketchup
Brown Sugar
Mustard
1 can of Biscuits
1-2 C. shredded Cheddar Cheese

Cook 1 lb. Ground Beef w/ 2 TBS minced Onion.

Add:

1 Can Pork-N-Beans
3/4 C. BBQ Sauce
1/4 C Ketchup
2 TBSP Brown Sugar
Squirt of Mustard

Cook until mixture simmers.
Put in 9x13 baking dish.
Cut biscuits into 1/4 pieces
Place on top
Sprinkle with Cheddar Cheese

Bake at 375 degrees for 20 minutes or until biscuits are done.

Chicken and Wild Rice Casserole

1 lb Shredded chicken (I boiled chicken broth with a few garlic cloves for 5 min then added the chicken breast and let boil a few minutes. I then covered the stock pot and let simmer on low for a few hours and shredded w/ fork)
1 box Uncle Ben's wild rice - cook as directed using 1/4 less water (Let cool)
1/2 med green pepper diced
1/2 med onion diced
1 cup mushrooms (I added this to the recipe)
1 can cream of mushroom soup
2 cups Shredded Cheddar cheese

Sauté peppers, onion and mushrooms in skillet about 5 min until soft. Mix chicken, rice, veggies, soup and 1 1/2 cup of cheese (salt and pepper to taste). Place in a greased 11x13 (That does not look right!! So, use a larger baking dish! :)) pan. Top with remaining cheese. Cook on 325 for 20 min until bubbly!

A friend I met through the blogging world emailed this recipe to me. She goes by Princess Jemmers and let me tell you, she can cook! This casserole was so good. We even heated up the leftovers the next day and it seemed to taste even better. Since I have such a big family, I doubled the recipe only to find out you really don't have to. This would have easily fed my 4 kids and husband (and self) without being doubled. Jemmers was nice enough to give me permission to post this recipe on this blog, but I really do want to make sure she gets all the credit!