Easy Breakfast Casserole Recipe

Easy Breakfast Casserole Recipe

tips.gardening.com    March 01, 2019   

 HOW TO MAKE BREAKFAST CASSEROLE:

• In a large bowl, add frozen shredded hashbrown potatoes.
• Add chopped ham and shredded cheddar cheese.
• Mix well.  Then, pour into a baking dish.
• Add 12 eggs to a large bowl (use the same bowl from the first step).
• Add milk, salt, and pepper.  Whisk together.
• Pour the eggs over the hash brown, ham, and cheese.
• Bake.

Ingredients

• 24 oz. frozen hash browns -about 8 cups
• 16 oz. cubed ham
• 8 oz. sharp cheddar cheese -shredded
• 12 large eggs
• 1 cup milk -I used skim
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• cooking spray

Instructions

1. Preheat oven to 350 degrees F.
2. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
3. In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
4. Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
5. Bake for one hour, uncovered. The center should be set and the edges should be golden brown.

Chicken and Yellow Cheddar Squash Casserole

Chicken and Yellow Cheddar Squash Casserole

tips.gardening.com    November 15, 2018   

This evening I put together a super quick dinner after getting a call from one of my sons letting me know he was coming for dinner and it needed to be early (6:30) since he had to get home by a certain time.  I hadn't even done all my grocery shopping yet!  Then, son #2 calls and tells me that HE is coming for dinner and won't get there until 7:00.  What's a mother to do???  LOL  So, I sent hubby out to the store on the corner to get some yellow squash to make my Yellow Cheddar Squash Casserole; and he dropped it off so he could go back out to pick up a rotisserie chicken and a few other groceries while I got started on the casserole!  I made my Yellow Cheddar Squash Casserole, which is the grain free version of the one I made for many, many years that used Ritz crackers.  Each time I make it, I tweak it ever-so-slightly to see if I can improve it.  Rather than send you a link to the original recipe I have posted before, I am going to re-post the recipe below with the minor tweaks I've made to make it better. I've also snapped a few photos for you to see below.  Enjoy!

Ingredients:

6 cups yellow squash, sliced

1/2 cup onion, diced

1/2 to 1 teaspoon salt

1/2 to 1 teaspoon freshly cracked black pepper

Paprika, optional

Dash cayenne pepper, optional

4 tablespoons butter, divided

1 cup almond flour, divided

3 cups shredded cheddar cheese, divided

4 eggs, beaten (I used 2 eggs plus 1/2 cup Egg Beaters)

1/4 cup milk or half-n-half

3 tablespoons sour cream, optional

Directions:

In a large non-stick skillet, saute yellow squash and onion in 2-3 tablespoons of butter (do not add water).  Stir-fry until tender (cover for a bit, if necessary, to help cook it more quickly); transfer cooked squash and onions to a medium mixing bowl.  In a separate bowl or glass measuring cup, beat eggs, milk, sour cream and add salt, pepper, cayenne to taste; set aside. 

In a small bowl, mix 2 cups shredded cheddar cheese with 1/2 cup almond flour; toss with fork until well mixed.  Add the almond flour/cheese mixture to the bowl of squash; toss and combine well.  Pour beaten egg and milk mixture into the squash mixture and combine well.  

In a separate small bowl, place remaining 1/2 cup of almond flour and remaining 1 tablespoon of butter.  Cut butter into the almond flour (like you do when you make the topping for a fruit crisp).  Once butter is cut in and the mixture is crumbly, add remaining 1 cup of cheddar cheese and cut into mixture until crumbly. Pour squash mixture into a lightly greased baking or casserole dish; top with the almond flour/butter/cheddar mixture and sprinkle with black pepper and paprika, if desired.   Bake in a 375 degree oven for approximately 35 minutes, or until golden brown and done.

Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

tips.gardening.com    January 24, 2018   

Ingredients :
Pam nonstick baking spray
1 1/4 cup chocolate graham cracker crumbs
1 tablespoons sugar
4 tablespoons butter melted
2 tablespoons heavy cream
1/2 cup bittersweet chocolate chips
12 ounces of cream cheese softened (1 1/2 boxes)
1/4 cup sugar plus 2 tablespoons
2 tablespoons unsweetened cocoa
1 egg
1 can cherry pie filling (21 ounce)

Instructions :
Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
Combine graham crackers, sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon or clean fingers.
In microwave heat cream for 20 seconds to bring to a boil. Add 1/4 cup chocolate chips and stir until fully melted and smooth.
In a stand mixer blend cream cheese and sugar until smooth and creamy. Add the cocoa and blend well. Add the egg and mix just until incorporated on low. Stir in the melted chocolate mixture and mix just until incorporated. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
Bake for 25 minutes.
Remove from oven and chill for several hours or overnight before removing from pan.
Top with a spoonful of cherries. Melt 1/4 cup chocolate chips in microwave according to manufacturers instructions. Drizzle chocolate over cheesecakes.

PERFECT HONEY MUSTARD DRESSING

PERFECT HONEY MUSTARD DRESSING

tips.gardening.com    November 13, 2017   

INGREDIENTS:
1/2 cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey (plus more, as desired)
1 tablespoon vinegar
1/4 teaspoon ground black pepper

DIRECTIONS:

1. Add all of the ingredients to a small bowl and stir well to combine.
2. Taste and add more honey, if you prefer a sweeter dressing.
3. Store in the fridge in a covered container for up to 1 week.

Cheese Tortellini Pepperoni Pizza Casserole

Cheese Tortellini Pepperoni Pizza Casserole

tips.gardening.com    February 09, 2017   

Ingredients

• 16 ounces Cheese Stuffed Tortellini - cooked according to package instructions
• 2 Garlic Cloves - chopped
• 1 Tablespoon Olive Oil
• 2 Cups Whole Milk
• 1/2 teaspoon Dry Italian Seasoning
• 8 ounces Original Velveeta Cheese - cubed
• 2 Cups Shredded Cheese Blend (a blend that includes mozzarella, like an Italian blend)
• 2 ounces Pepperoni - quartered
• 1/2 Cup Pizza Sauce
• Sliced Pepperoni - for topping
• 1 Cup Shredded Mozzarella Cheese

Instructions

• Preheat oven to 375°F
• Prepare and measure all ingredients before beginning.
• In 3 quart pot over medium heat; cook garlic in oil while stirring for 1 minute or until golden.
• Add milk and Italian seasoning. Stir and heat until milk begins to steam.
• Reduce heat then add Velveeta and shredded cheese blend. Stir until melted.
• Turn off heat but keep pot on burner. Add cooked tortellini and quartered pepperoni. Stir 1 minute then transfer mixture to casserole dish.
• Dollop pizza sauce on top and swirl into cheesy tortellini without fully mixing.
• Layer slices of pepperoni on top then sprinkle with mozzarella cheese.
• Bake uncovered on center rack for 25 minutes. Broil on high for 3-4 minutes to brown.

Asparagus Salmon in a Foil

Asparagus Salmon in a Foil

tips.gardening.com    January 29, 2017   

Foil Baked Salmon Recipe - This is the easiest way to make salmon in foil. It is baked over a bed of asparagus. You infuse your salmon with lemon, onion and dried oregano for a richer flavor. Gluten-free, paleo, and low-carb!
Author: Primavera Kitchen
Serves: 2

Ingredients

• 2 salmon fillets (It is about 4 once each)
• 1 tbsp (15ml) extra-virgin olive oil
• Salt and pepper
• 1 tsp dried oregano

• 16 Asparagus spears
• 2 (40g) slices of onions
• 4 slices of lemon
• 1 tsp Fresh Parsley, chopped

Instructions
Preheat oven to 400F.
In a medium bowl, place the two pieces of salmon; pour 1 tbsp olive oil and sprinkle salt, pepper and dried oregano.
Cut two sheets of foil. It has to be big enough to wrap the salmon and asparagus.
First place asparagus (about 8 spears) on the sheet of foil.
Layer fillets over asparagus.
Then top each with about 2 onion slices and 2 lemon slices.
Wrap sides of foil inward over salmon then fold on top and bottom of foil to enclose.
Place foil packets in a single layer on a baking sheet.
Bake in preheated oven for about 20 minutes. (if you cook more than this asparagus might be soggy)
Unwrap and using a large spatula, transfer the foil packets to plates and serve warm.

CHICKEN ENCHILADA CASSEROLE

CHICKEN ENCHILADA CASSEROLE

tips.gardening.com    January 25, 2017   

CHICKEN ENCHILADA CASSEROLE

INGREDIENTS:
3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
16 corn tortillas, halved
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
6 scallions (green onions), thinly sliced
4 cups (about 1.5 pounds) shredded cooked chicken
3 cups shredded Monterrey Jack or Mexican blend cheese
1 avocado, peeled, pitted and diced
1/2 cup loosely-packed chopped fresh cilantro

DIRECTIONS:
Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.

Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.

*If you are not using my enchilada sauce and would like this recipe to be gluten-free, be sure to check the label of store-bought sauces to find one that is GF.

Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole

tips.gardening.com    April 14, 2015   

Ingredients:
6 eggs
2 packages of 10 oz sausage links
1 cup milk
16 oz Tater tots
2 1/2 cups shredded cheese (we used a cheddar and jack mix)
1/2 teaspoon of salt
1/2 teaspoon of pepper