As you know, I love something I can made in advance and serve. I've learned that you can make a breakfast casserole and reheat a serving, every morning and it makes a perfect, filling breakfast. As school is winding down for the year, I know everyone is busy and loves a quick, delicious supper. Here are some of my favorite kid friendly and delicious recipes.
Sunrise Country Sausage & Bacon Casserole
Prep time: 30 minutes plus standing
Bake: 1 hour.....serves 10
10 large eggs
3 cups whole milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 oz slices hickory bacon
8 oz country style sausage
1/2 loaf sourdough bread, cut in 1 inch cubes
8 oz shredded cheddar cheese
1/2 green pepper diced
1/2 red pepper diced
1/2 cup thinly sliced green onions
Preheat oven to 325. In medium bowl with whisk, mix eggs, milk, mustard, salt, and black pepper; set aside. In large saute pan, cook bacon until crisp, drain. Cut bacon into pieces; set aside. Into same same pan, add sausage. Brown, then drain.
Spray 13 X 9 inch baking dish. Layer half of bread cubes, bacon, sausage, cheese, bell peppers and green onions; repeat with remaining ingredients. Pour egg mixture into baking dish.
Bake casserole 1 hour or until center is set. Let stand 10 minutes.
Crockpot Sandwiches
1 1/2 pounds leans ground beef
1/2 teaspoon garlic pepper
8 ounces Velveeta Light
2 tablespoons skim milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
12 sandwich buns, wheat
Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Spray 3 to 4 quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
Cover and cook on low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.
15 minute Beef Stroganoff
2 lb ground beef
2/3 cup water
1 can cream of mushroom soup
1 cup sour cream
2 Tbs flour
noodles or rice
Brown meat. Add water and soups. Heat to boiling. Reduce heat. Blend sour cream and flour and add to the meat. Cook and stir until thick. Heat through but do not boil. Serve over rice or noodles.
This is delicious with English peas.
Tator Tot Casserole
1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1/2 cup of chopped Vidalia or other sweet onion
1/4 cup of chopped green bell pepper
1 pound of ground beef
1 teaspoon of minced garlic
1/2 pound of smoked sausage, chopped, optional
1 tablespoon of fresh basil
1/2 teaspoon of dried thyme
1/4 to 1/2 teaspoon of Cajun seasoning
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
1 pound package of frozen tater tots
Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.
Add olive oil to a large skillet and sauté the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, Cajun seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
Serve immediately with a green vegetable or a mixed garden salad.
