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SUNSHINE CASSEROLE

Ingredients:

1 lb bulk breakfast sausage
6 Eggs
1/2 c Sour cream
4 tb Chopped onions
4 tb Chopped bell pepper

Directions:

Brown sausage, onions and bell peppers in heavy skillet.
Drain. Line baking dish with 3/4 of the sausage mixture.
Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake at 350 degrees until eggs are semi- set. Stir egg mixture and top with remaining sausage.
Bake until eggs are firm.

Yield: Serves 4 to 6.

Category: Casserole, Breakfast

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HASH BROWN TATER CASSEROLE

Ingredients:

2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings

2 cups crushed potato chips
1/2 cup melted butter

Directions:

Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9×12 inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.

Yield: 16 Servings

Categories: Potatoes, Casseroles

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NO CRUST GARDEN QUICHE

Ingredients:

10 large eggs
1/2 teaspoon salt
Pinch of dried basil
1/2 cup sliced, fully-cooked, diced ham
1/4 cup chopped sweet green pepper
1/4 cup chopped tomato
2/3 cup shredded Swiss cheese
1 pint heavy cream
1/4 teaspoon ground white pepper
Pinch of dried thyme leaves
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms

Directions:

Heat the oven to 350 degrees. Grease only the bottom of a glass casserole dish (or quiche dish if you have it).
In a medium-size bowl, mix the eggs, cream, salt, pepper, basil and thyme until well-blended. In the greased dish, lightly toss the meat, green pepper, onion, tomato and mushrooms until mixed; sprinkle with the cheese. Pour the egg mixture over the vegetables and meat; bake the quiche for 40 minutes or until it is golden brown. The quiche is done when a knife inserted in center comes out clean. Let the quiche stand 10 minutes on a wire rack before serving.

Yield: 6 Servings

Categories: Breakfast, Casseroles, Eggs, Brunch

Vegetable Casserole Recipe

Ingredients:

3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Directions:

Saute onions in 2 Tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more Tablespoons oil and saute green peppers for 5 minutes.  Remove peppers.  Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.  Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

Serves: 6 – 8

Klipfiti: Humor & Irony
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Oyster Casserole Recipe

Ingredients:

1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese

Directions:

Mix first three ingredients.  In a separate bowl, mix parsley and onions.  Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.  Put a layer of oysters.  Put 1 drop Tabasco sauce on each oyster.  Put a little salt and a dot of butter on each oyster.  Repeat procedure.  Crumb mixture should be last.  When the dish is full, gently pour wine, then cream, over the mixture.  Sprinkle cheese over the top.  Bake at 400 degrees for 20 minutes.

Serves: 6  – 8

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Italian Recipes

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Shrimp Casserole

Ingredients:

2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 Tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

Directions:

Preheat oven to 375 degrees. Mix all ingredients except bread crumbs in a 2-quart buttered casserole. Sprinkle with bread crumbs and bake for 30 minutes.

Temperature:  375 degrees

Time: 30 minutes

Serves: 6

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Cheese Pouf Recipe

Ingredients:

8 slices white bread
1 (8 ounce) package Old English cheese slices
4 Tablespoons butter
3 eggs
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dry mustard
2 cups milk

Directions:

Trim crusts from bread and cut into 1-inch squares.  Cut cheese slices into bite-sized pieces.  In greased, shallow 2-quart casserole, alternate layers of bread and cheese, beginning with bread.  Pour melted butter over top.  Beat eggs well.  Stir in salt, pepper, mustard, and milk, combining thoroughly.  Pour over ingredients in casserole.  Cover and chill at least 4 hours.  Bake covered in a preheated 350 degree oven for 30 minutes.  Uncover and bake 30 minutes longer until top is golden and puffy.

Serves: 6

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Fresh Green Bean Casserole

Ingredients:

4 cups fresh green beans, cut into 2-inch pieces (or 2 cans, 16 ounces each)
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped (or 2-ounce jar)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup shredded American cheese

Directions

1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes. Reduce heat, cover and cook 20 to 30 minutes more. Drain and set aside. (If using canned beans, just drain; do not cook.)
2. Fry bacon until crisp. Remove from pan and crumble.
3. Saute onion in bacon drippings until tender.
4. Combine everything except cheese, tossing gently. Spoon into greased 2-quart casserole dish.
5. Sprinkle with cheese.
6. Bake until cheese is slightly browned.

Temperature: 350 degrees
Time: 15 to 20 minutes

Servings: 6

1 pound eggplant; cut in 1 inch cubes
1 large red onion; cut in 1 inch cubes
2 yellow peppers; chopped
1 tablespoon olive oil
1/2 teaspoon salt

Tomato sauce

1 teaspoon olive oil
1 cup onions; finely chopped
2 teaspoons garlic; minced
1/4  teaspoon crushed red pepper
1/4  teaspoon fennel seed — crushed
28 ounces canned tomatoes, crushed
1/4  teaspoon salt
1/2  teaspoon fresh ground pepper
1/4  teaspoon sugar
pinch thyme
2 tablespoons fresh parsley; chopped

16 ounces ziti pasta
10 ounces spinach; chopped
1 cup lowfat mozzarella cheese; shredded

Directions:

Heat oven to 450F.  Toss eggplant, red onion, peppers, oil, nd salt in jellypoll pan.  Roast 30 minutes, stirring once or twice, until vegetables begin to brown. Make sauce: Heat oil in saucepan.  Add onions and cook covered over med- low heat 10 minutes.  Stir in garlic, red pepper, and fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme.  Bring to boil, reduce heat and simmer 15 minutes.
Stir in parsley. Reduce oven heat to 400F. Toss ziti with vegetables, sauce and spinach in bowl. Spread in shallow 3-quart baking dish. Sprinkle mozzarella over top. Bake 20 minutes or until bubbly.

Yield: 6-8 Servings

Klipfiti: Humor & Irony