Amish Breakfast Casserole

Ingredients:
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar Cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions:
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to greased 9x13 baking dish.
Bake, uncovered at 350 degrees for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

My modifications:
Instead of frozen hash browns I made my own by just grating the potatoes. I also used only Cheddar Cheese since that's what I had on hand. I sprinkled over the top onion powder and garlic powder; I thought this tasted fantastic...no one else noticed the powders.

This got 6 thumbs up here!

Pizza Chicken Bake

This is FABULOUS! Phillip had 4 servings...WOW!

Pizza Chicken Bake

3 1/2 cups uncooked bow tie pasta
1 tablespoon vegetable oil
1 cup sliced mushrooms (I used a can of mushrooms)
1 jar (26 oz) herb-flavored spaghetti sauce
1 teaspoon pizza seasoning blend (I didn't have this so didn't use it)
3 boneless skinless chicken breast halves, quartered
1 cup (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Spray 2-quart round casserole with nonstick cooking spray.

Cook pasta according to package directions unitl al dente. Drain and place in prepared dish

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes. Remove from heat. Stir in spaghetti sauce and pizza seasoning.

Pour half of the spaghetti sauce mixture into casserole; stir until pasta is well coated. Arrange chicken on top of pasta. Pour remaining spaghetti sauce mixture evenly over chicken.

Bake, covered, 50 minutes or until chicken is no longer pink in centers. Remove from oven; sprinkle with cheese. Cover and let stand 5 minutes before serving.

Recipe says it serves 4....I used a box of bow tie pasta from Walmart and used 5 small pieces of Chicken that we broiled for 15 minutes while the pasta was cooking. The chicken was only a little pink when we put everything in the oven. I also used about half of the cheese in the spaghetti sauce mixture and put the rest on top. We only baked it for about 30 minutes because the chicken was almost done. It was Awesome!

Cheesy Chicken Bake

I got this recipe off of a friend's recipe blog, and I had to share it. Check out the picture (and her blog) here. She has a lot of recipes we've used lately like Taco Lasagna and Cowboy Casserole...all of which have been added to my menu collection. I did however modify this recipe (see bottom to see my modifications).

Cheesy Chicken Bake

1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (or use canned chicken)
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups Shredded Cheddar Cheese

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
COMBINE chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with stuffing and a little more cheese.
BAKE 30 min. or until chicken is done and casserole is heated through.

Note: Instead of stuffing mix...because I'm too cheap to buy it and because I try to do a low sodium diet in our house...I made my own. I used this recipe for the stuffing:
3 c. soft bread crumbs
1/4 c. melted butter
2 Tbsp. chopped onion
1/4 tsp. sage
1/4 c. water

I also added 1 teaspoon of Chicken Bullion after doubling the recipe. I would only add 1 1/2 teaspoons if I quadrupled the recipe however.

Next time I make this I will quadruple the stuffing recipe. This time I only doubled/tripled...didn't measure 100%.

I also used canned chicken because it's Sunday and I was trying to keep the meal simple. Next time however we are going to grill chicken to put in it.

Corndog Casserole

Okay, I'll be the first to admit that the name of this dish may be a little bit unappetizing. However it really was decent and QUICK....which we all know is important at times. And the kids liked it!

Ingredients:
2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided

Directions:

1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3. Preheat oven to 400 degrees F (200 degrees C).
4. In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

Note: I didn't include the celery, it's not popular in our home.
Also, the recipe calls for A LOT of sage! Next time I will either cut the sage down a lot or not include it. The sage gave it a stuffing taste.
I also didn't do a whole pound and a half of hot dogs, I used 1 pound plus 3 leftover hot dogs I had thrown in the freezer. Stuart thinks it needed more hot dogs, but I thought it was fine the way it was.

Creamy Ham Broccoli Casserole

This is technically supposed to have Spam in it. However, since I am NOT a fan of Spam and don't keep it in my food storage we used some of the ham leftover from Easter Dinner. I got this from my America's Favorite Brand Name One-Dish Meals cookbook.

Creamy Ham Broccoli Casserole

Nonstick cooking spray
1 (7 oz) package elbow macaroni
2 cups frozen cut broccoli, thawed and drained
Ham
1/2 cup chopped red bell pepper
2 cups milk
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 cup (4 oz) shredded Cheddar cheese
3/4 cup soft bread crumbs
2 teaspoons margarine, melted

Heat oven to 350 degrees. Spray 2-quart casserole with nonstick cooking spray. Cook macaroni according to package directions; drain. In prepared casserole, combine macaroni, broccoli, Ham and bell pepper. In small saucepan, stir together milk, cornstarch and black pepper until cornstarch is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Stir sauce into Ham mixture. Combine bread crumbs and margarine; sprinkle on top of casserole. Bake 40 minutes or until thoroughly heated.
Makes 8 servings.

Note: I did not measure my noodles, but did double the sauce. It filled to the top of a 9x13 pan. Next time I probably wouldn't use the bread crumbs and margarine. However we did put some parmesan cheese on top which was great. Phillip had 4 servings of this and the other two ate more than Stuart and I ate. Even with all of what we ate we still have half of the 9x13 pan left...not normal in our family. It was GREAT!