• Top 10 Casseroles - 07

    From Dave Drum@1:3634/12 to All on Fri Apr 7 15:04:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sausage & Egg Casserole
    Categories: Pork, Dairy, Breads, Cheese
    Yield: 10 servings

    1 lb Pork breakfast sausage
    6 lg Eggs
    2 c Milk
    1 ts Salt
    1 ts Ground mustard
    6 sl White bread; in 1/2" dice
    1 c Shredded cheddar cheese

    In a skillet, brown and crumble sausage; drain and set
    aside. In a large bowl, beat eggs; add milk, salt and
    mustard. Stir in bread cubes, cheese and sausage.

    Pour into a greased 11" X 7" baking dish. Cover and
    refrigerate for 8 hours or overnight. Remove from the
    refrigerator 30 minutes before baking. Bake, uncovered,
    at 350ºF/175ºC for 40 minutes or until a knife inserted
    in center comes out clean.

    Gayle Grigg, Phoenix, Arizona

    Makes: 10 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to All on Sat Dec 2 13:07:15 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sausage & Crescent Roll Breakfast Casserole
    Categories: Pork, Breads, Cheese, Dairy
    Yield: 12 servings

    1 lb Pork breakfast sausage
    8 oz Tube refrigerated crescent
    - rolls
    2 c Shredded mozzarella cheese
    8 lg Eggs
    2 c Milk
    1/2 ts Salt
    1/4 ts Pepper

    Set oven @ 375ºF/190ºC.

    In a large skillet, cook sausage over medium heat 6-8
    minutes or until no longer pink, breaking it into
    crumbles; drain. Unroll crescent roll dough into a
    greased 13" & 9" baking dish. Seal seams and
    perforations. Sprinkle with sausage and cheese.

    In a large bowl, whisk eggs, milk, salt and pepper. Pour
    over sausage and cheese.

    Bake, uncovered, 35-40 minutes or until a knife inserted
    in the center comes out clean. Let stand 5-10 minutes
    before serving.

    TO MAKE AHEAD: Refrigerate unbaked casserole, covered,
    several hours or overnight. To use, set oven to
    375ºF/190ºC. Remove casserole from refrigerator while
    oven heats. Bake as directed, increasing time as
    necessary until a knife inserted in the center comes
    out clean.

    Let stand 5-10 minutes before serving.

    Melody Craft, Conroe, Texas

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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    ... I toil away in my kitchen without nuclear capability.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Sun Apr 21 18:50:28 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Penne Casserole
    Categories: Pasta, Poultry, Vegetables, Herbs, Cheese
    Yield: 4 Servings

    1 1/2 c Uncooked penne pasta
    1 tb Canola oil
    1 lb Boned, skinned chicken; in
    - 1" pieces
    1/2 c Chopped onion
    1/2 c Chopped green pepper
    1/2 c Chopped sweet red pepper
    1 ts Dried basil
    1 ts Dried oregano
    1 ts Dried parsley flakes
    1/2 ts Salt
    1/2 ts Crushed red pepper flakes
    3 cl Garlic; minced
    14 1/2 oz Can diced tomatoes;
    - undrained
    3 tb Tomato paste
    3/4 c Chicken broth
    2 c Shredded mozzarella cheese
    1/2 c Grated Romano cheese

    Set oven @ 350ºF/175ºC.

    Cook pasta according to package directions. Meanwhile,
    in a large saucepan, heat oil over medium heat. Add
    chicken, onion, peppers and seasonings; saute until
    chicken is no longer pink. Add garlic; cook 1 minute
    longer.

    In a blender, pulse tomatoes and tomato paste, covered,
    until blended. Add to chicken mixture. Stir in broth;
    bring to a boil over medium-high heat. Reduce heat;
    cover and simmer until slightly thickened, 10-15
    minutes.

    Drain pasta; toss with chicken mixture. Spoon half of
    the mixture into a greased 2 qt. baking dish. Sprinkle
    with half of the cheeses. Repeat layers.

    Cover and bake 30 minutes. Uncover; bake until heated
    through, 15-20 minutes longer.

    Carmen Vanosch, Vernon, British Columbia

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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    ... Vegetarian: Someone who has a "beef" with beef.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)