Amish Breakfast Casserole

This was the main dish at my Christmas Brunch. I found the recipe while browsing at www.allrecipes.com It can be easily altered to fit different (picky) tastes. I made one with just the basic ingredients and added tons of veggies to the other. I did all the prep work ahead of time and just tossed it together in the morning. It sounds heavy and filling, but was just right. Lemon Pull-Aparts and fresh fruit were the perfect side dish to this bacon-cheesy goodness. Enjoy!

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped (Can be omitted)

6 eggs, (I added 2 more)

4 cups frozen shredded hash browns, thawed and dried

(Or boil and shred your own potatoes)

2 cups shredded Cheddar cheese

1 1/2 cups small curd cottage cheese

1 1/4 cup shredded Swiss cheese (I only used 3/4 cup)

salt, pepper and garlic powder to taste

Cook onion and bacon until bacon is crisp. Drain on paper towel. Combine the rest of the ingredients. Stir in onions and bacon. Transfer to a greased 9 by 13 pan. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until center is set and bubbly. Let stand 10 minutes before cutting.

For the Veggie Casserole I sauteed onion, green peppers and mushrooms until tender and added them into the mixture. Green onions and red peppers would be good too. You could also use sausage or ham, but the bacon was so good that I don't think I'd change it.



Squash Casserole

I found this at realmomkitchen.com. It's a Southern comfort, gooey, want-to-lick-the-plate-clean dish... in other words, I really liked it and so did my guests. I made it with half yellow crook-neck squash and half zucchini. Definitely will make this again! Enjoy!

Squash Casserole

4 cups sliced squash (zucchini and yellow crook-neck)

1/2 cup chopped onions

1 sleeve Ritz crackers

2 eggs, beaten

3/4 cup milk

1 tsp salt

1/4 cup butter, melted

1 cup shredded cheddar cheese

(Kick this up a notch by using pepper-jack cheese)

ground pepper, to taste

2 Tb butter

Heat oven to 350. Put squash and onion in 1 1/2 cups water. Cook until tender- 5 to 10 minutes. (You could also saute this in a little olive oil and just stir until tender crisp instead of boiling.) Drain well. Add 1/2 stick of butter and let melt. Crush crackers and stir into cheese. Add salt and pepper; stir. Stir in 1/2 of the cracker/cheese mixture into the squash. Mix together milk and eggs. Pour into the squash mix. Pour into casserole dish. Top with the other 1/2 of the cracker/cheese mixture. Dot with remaining butter. Bake at 350 for 25-30 minutes for until browned and bubbly.



Alfredo Chicken Pasta Toss

This is an easy and quick dinner. This makes a large portion so I usually freeze half for later. It is also good with broccoli. You can also substitute a dry envelope of Alfredo sauce mix for the jar of sauce; just make as directed. Sprinkle with some Parmesan cheese and enjoy.

Alfredo Chicken Pasta Toss

4 cups uncooked rotini, penne or bow tie pasta

1 1/2 cups frozen sweet peas

1 cup shredded carrots

1 Tb vegetable oil

1 lb boneless skinless chicken breasts, cut into bite sized strips

1 jar Alfredo pasta sauce

2 tsp dried basil leaves (or 2 Tb of fresh chopped basil)

Cook and drain pasta to directions adding the peas and carrots during the last 5 minutes of cooking. Drain and return to pan. Heat oil in skillet. Add chicken; cook 9 to 11 minutes or until no longer pink. Stir in chicken, Alfredo sauce and basil into pasta. Cook and stir until heated through.



Easy Chicken Enchiladas

When I am pregnant I crave hot & spicy food- anything Mexican and with cheese. This is a delicious and easy recipe for a quick dinner. This is also good with green Chile sauce instead of the salsa. Plus, you can dump as much salsa/hot sauce on as you like- more for me please! Enjoy!

Easy Chicken Enchiladas

2 cups cubed cooked chicken

1 pkg (8 oz.) cream cheese, softened

8 flour tortillas (8 in.)

1 cup plain yogurt or sour cream

1 cup salsa

2 cups shredded cheddar cheese

1 can sliced olives

Shredded lettuce and chopped tomatoes, garnish as you like

In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture into each tortilla; roll up tightly. Place seam side down in 9 by 13 pan.

In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 degrees for 20 min. Sprinkle with cheese and olives. Bake 10-15 min. longer or until cheese is melted. Serve with lettuce and tomatoes.

Cheese Enchiladas with Veggie Chili

This is one of my favorite recipes that my Mom makes. (She's a very good cook :D) It is a complete meal, but is great served with some fresh fruit and a side of Spanish rice, and yummy anytime. Enjoy!

Cheese Enchiladas with Veggie Chili

1 cup chopped onion

2 cloves garlic, chopped

3 Tb vegetable oil

1 can (14 oz.) crushed tomatoes

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes

1 can (19 oz.) kidney beans

1 can (12 oz.) corn

1 can (4 oz.) chopped green chilies

1 container (8 oz.) ricotta/cottage cheese

2 cups shredded Colby jack cheese

1 pkg. 5 inch corn tortillas

Saute onion and garlic in oil until soft. Add tomatoes. Stir in cumin, salt, pepper, and red pepper flakes (add more or less for heat). Bring to a boil. Add beans, corn and half of the chilies. Return to boiling; lower heat and simmer 15 minutes. Spoon chili into 9 by 13 pan. Combine ricotta cheese and 1 1/2 c. shredded cheese and remaining chilies. Spoon 2 Tb of this onto tortilla. Roll up and place on chili. Sprinkle remaining cheese over enchiladas. Bake at 375 degrees for 30 minutes or until hot and bubbly.

Chicken and Bows

So easy and so yummy- two of my favorite ways to cook. This recipe makes 12 servings, so it's a great one to make for dinner and freeze the other half for another night.

Chicken and Bows

1 package bow tie pasta, cook to directions

2 lbs. cooked and cubed chicken

2 cans Cream of Chicken soup

2 cups frozen peas

1 cup shredded carrots

1 1/2 cups milk

1 tsp. garlic powder

1/4 tsp. salt and pepper

2/3 cup grated parmesan cheese

Cook together: soup, milk and spices. Bring to a boil. Add chicken and veggies and simmer until heated through. Stir in parmesan cheese. Add hot cooked pasta and toss to coat. Serve with a green salad and some warm garlic bread for a whole meal. Enjoy!

Enchilada Casserole

Mmmmm! When I was pregnant with Brax and Addy I could have lived on Mexican food and drank salsa. This is a yummy casserole that I like to make- the spicier the better :D Plus, you can make this in two small dishes and freeze one then *Presto!* dinner already made! Just take out and thaw overnight in the fridge and bake 350 degrees for 35 minutes covered, uncover and bake another 10 minutes, or until warm and bubbly. Enjoy!

Enchilada Casserole

1 1/2 lbs. ground beef

1 large onion, chopped

1 cup water

2 to 3 TBS chili powder

1 1/2 tsp salt

1/2 tsp garlic powder ( I use more)

2 cups salsa, divided

10 flour tortillas, cut into strips, divided

1 cup sour cream

1 can corn, drained

4 cups shredded mozzarella or Colby jack cheese

Brown beef and onion. Drain. Stir in water and spices. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes. Place 1/4 cup salsa each in two greased 8 inch square baking dishes. Layer each with 1/4 of the tortillas and 1/4 cup salsa. Divide the meat mixture, sour cream and corn between the two dishes. Top with remaining tortillas, salsa and cheese. Cover and freeze one casserole for up to a month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover, bake for another 5-10 minutes or until heated through. Serve with rice and black beans for a whole meal.

Chicken Cordon Bleu Casserole

 I tried this recipe out for our Game Night and also for my family- with a few adjustments it'll be a winner. Make a box of Stove Top stuffing and put that on the top instead of the topping ingredients for a whole meal in one. {Here's a shout out to our Game Nite Group ("I'm a Dork, Dork, Dork!"): Todd & Connie, Jake & Jenni, Nic & Nichole, and Matt & Melissa. We always have a fun time when we get together :D Love you guys! } Enjoy!

Chicken Cordon Bleu Casserole

2 cups cooked ham

4 cups cooked, cubed chicken (or turkey)

1 cup shredded swiss cheese

1 large onion, chopped

1/3 cup butter, cubed

1/3 cup flour

1/8 tsp ground mustard

1/8 tsp ground nutmeg

dash of pepper

1 3/4 cup milk

Topping:

1 cup bread crumbs

1/2 cup shredded swiss cheese

1/4 cup melted butter

Saute ham for 4-5 minutes. Drain and pat dry. Layer chicken, cheese, and ham in a greased 2 quart or 9 by 13 pan. In a saucepan, saute onion in butter until tender. Stir in flour, mustard and nutmeg. Gradually add in milk. Bring to a boil and cook and stir for 2 minutes or until thick. Pour over chicken mixture. Combine topping ingredients and sprinkle on top. Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbly.

Zucchini Casserole

For all of you that have zucchini coming out of your ears, here is a yummy, no- I didn't say healthy, recipe. It is one that was my Grandma Ina's recipe and my Mom made it in the summer time for as long as I can remember (I know that I say that a lot :D) It freezes well- and if you shred the zucchini you can "hide" it from picky eaters. Enjoy!

Zucchini Casserole
1 and 1/2 lbs. peeled and diced zucchini

1 lb. ground beef
1 onion- chopped
1 cup uncooked, instant rice
1 tsp. garlic salt
1/4 to 1/2 tsp. oregano, I like less
2 c. cottage cheese
1 can cream of mushroom soup
1 c. grated cheddar cheese
Brown beef and onion. Add zucchini and simmer until tender. Add rice, seasonings, soup and cottage cheese. Stir well and top with shredded cheese. Bake, covered, for 35 min. or until bubbly and heated through. Serve with some garlic bread and fresh fruit for a yummy meal.