Make Ahead Breakfast Casserole

I have not tried this yet.  I want the recipe so I can try it when I get home.  It looks like a keeper from reading through it.

1 pound ground sausage
6 Tablespoons butter
6 slices bread - no crusts
1 1/2 cups shredded cheddar type cheese
5 eggs
2 cups whole milk or half-and-half
1 teaspoon salt

Sautee sausage until no longer pink and drain well.  Melt butter and pour into a 9x13 inch baking dish.  Tear bread or cut into cubes.  Sprinkle the small pieces of bread evenly over the butter.  Sprinkle sausage over the bread.  Sprinkle cheese over the sausage.  Beat eggs with milk and add salt.  Beat until the eggs are frothy, then pour that mixture over cheese - making sure all the other ingredients are covered.  Cover and chill for at least 8 hours or overnight.  Bake at 350 degrees for 50 minutes or until set.  Serves 5-6 people.

BBQ Bean casserole

Carianne requested that I post this. I had her make it for my children while she was here. Despite my difficult can opener the recipe was a hit as usual. (I can't get rid of the underline, sorry.)

BBQ Bean Casserole

1 lb ground beef/turkey

1 (16 oz.) can pork and beans

1 Tbs. minced onion

4 Tbs. BBQ sauce

4 tsp. brown sugar

1 (10 count) can biscuits

1-2 c. grated cheese

Brown meat; drain fat. Add beans, onion (can use real onion, but I don’t like the texture.) BBQ sauce and sugar. Bring to a boil. Simmer 15 minutes. Pour into a casserole dish. Flatten biscuits and arrange to cover the top. Bake at 350 degrees for 10-13 minutes until biscuits begin to look golden. Sprinkle with cheese and put back in the oven until cheese is melted. Serves 5-6.

Chicken and Stuffing Bake

1-6 ounce package stuffing mix for chicken
4 boneless, skinless chicken breasts, (about 1 1/4 pounds) and cut into fingers
1 can cream of mushroom or cream of chicken soup
1/3 cup sour cream or 1/3 cup milk (use less water in the stuffing mix if you use milk)
salt and pepper to taste

Make stuffing mix according to package directions. Set aside. In the bottom of 9x13 pan that has been sprayed with cooking spray, place the chicken fingers or strips. Mix together the undiluted soup, sour cream (or milk) and salt and pepper well. Pour over the mixture over the chicken and top with reserved stuffing. Bake at 375 degrees for 35 minutes or until the chicken is cooked through.

Note: You can drop broccoli florets into this but they become over cooked by the end of the process. I don't like over cooked broccoli.

Shepherd's Pie

This is a great recipe for when there are leftover in the house. Use your leftover meat, (I have had it with leftover beef, pork, turkey and lamb) vegetables, mashed potatoes and gravy for a great casserole. This is a variation on a recipe my Aunt Norma gave me.

Shepherd's Pie
1 pound ground beef or left over meat
1 can vegetable beef soup
1 can beef gravy or 1/2 -1 cup leftover gravy (This is actually optional, it just makes it richer)
1 1/2 cups mixed vegetables, leftover, frozen or canned
2 cups mashed potatoes
Shredded cheese
Brown ground beef. If you are using leftover meat, cut it up into small cubes or shred it. Rinse off any fat from the ground beef. Add the soup, gravy and mixed vegetables and combine well. Pour into an 9x13x2 pan that has been sprayed with non-stick cooking spray. Top with mashed potatoes. Bake at 350 degrees for 30-45 minutes or until the center is cooked through and the edges are bubbling. Top with cheese and put back in the oven for 10 more minutes or just until the cheese melts.

Note: If you don't have gravy just add a second can of vegetable beef soup or one large can of vegetabel beef soup. You need the liquid from the soup for the vegetables and beef to taste good.