Sunday Morning Casserole

#19 Sunday Morning Casserole

You'll need:
2 slices white bread
1 lb ground mild sausage
6 eggs, beaten
2 cups milk
1 tsp dry mustard
1/2 tsp salt
pinch of pepper
1 1/2 cup thinly slices, cooked, unpeeled red potatoes
1 1/2 cup combined grated Cheddar and Monterrey Jack cheeses

Cube the bread and place it in a buttered 8x11x2 inch casserole dish. Fry the sausage until it's almost done; drain off fat. Mix the eggs, milk, dry mustard, salt and pepper. Layer the sausage over the bread and top with a layer of potatoes. Sprinkle cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight. In the morning, bake casserole at 350 degrees for 30 minutes or until set.

Recipe from Paula Deen's Kitchen Classics cookbook

Cheesy Chicken and Rice Bake

#14 Cheesy Chicken and Rice Bake

You'll need:
2 whole boneless, skinless chicken breast
4 cups cooked brown rice
3/4 cup frozen corn
15 oz, fluid can black beans (drained and rinsed)
1 cup plain greek yogurt (or sour cream)
4 oz, fluid can green chilis
1/2 cup salsa
1 cup low-fat cheddar cheese (plus some more for toppings)
2 tbs fresh cilantro (for garnish)

1. Preheat oven to 350 degrees. In a large bowl combine all ingredients except cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if desired. Bake for 20-25 minutes or until heated through. Garnish with chopped cilantro.

*** To make this process easier, I always have cooked chicken on hand and use Uncle Ben's Ready Rice. If you have those two things, this can me thrown together in a matter of minutes! It can be easily made ahead of time and reheated too.

Recipe from http://tastykitchen.com/recipes/main-courses/cheesy-chicken-and-rice-bake/

Meatball Sub Casserole

I have to tell y'all, these were not picked out on the day... I'm gone on vacation, but did not want to leave y'all hanging for the August 31, so here it goes.

#9 Meatball Sub Casserole
Serves 4

You'll need:

1 loaf Italian bread, cut into 1-inch thick slices

8-oz. pkg. cream cheese, softened

1/2 cup mayonnaise

1 t. Italian seasoning

1/4 tsp pepper


2 cup shredded mozzarella cheese, divided


1-lb. pkg. frozen meatballs, thawed


28-oz. jar pasta sauce


1 cup water



Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes

Recipe from http://www1.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/20473F1AEFAA1D7D85257A13005B95AC

Pineapple Casserole

#4 Pineapple Casserole

You'll need:
1 cup sugar 
6 tablespoons all-purpose flour 
2 cups grated sharp cheddar 
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved 
1 cup cracker crumbs (recommended: Ritz) 
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

1. Preheat the oven to 350 degrees F. 

2. Grease a medium-size casserole dish with butter. 

3. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. 

4. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Thanks goes to the lovely Southern Paula Deen for this recipe. http://www.pauladeen.com/recipes/recipe_view/pineapple_casserole/