Country Breakfast CasseroleThere are plenty of good breakfast casseroles out there. Some might even be simpler, but I like the extra ingredients.
2 1/2 cups seasoned croutons
1 pound of sausage, though I have used ham or bacon
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed,
drained and squeezed dry..you can add chopped broccoli instead
1 (4.5 ounce) can mushrooms, drained and chopped (optional)
2 cups of shredded cheese
Spread croutons on bottom of greased 9x13 inch baking dish. Cook up whatever meat you decide to use and spread it out over the croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top.
Hashbrown Casserole
This is a favorite for any occasion. I guarantee they’ll be asking for more!
1 package of frozen hashbrowns (shredded or diced will work-I prefer the diced.)
1 can of cream of chicken soup
1 package of shredded cheddar cheese
1 small carton of sour cream
½ stick of melted margarine or butter
½ onion, chopped
Topping (optional): crushed cornflakes, ½ stick of melted margarine
Saute the onion in the butter. Mix all the ingredients well in a large bowl. Put into a well-greased 9X13 pan. Cover with topping, if desired. Bake at 350 for 1 hour and 15 minutes.
Mom’s Biscuits
This recipe is a family heirloom. This is actually my great-grandmother’s recipe. She was a pastry cook for a fancy hotel way back when. My grandmother also made them, passing down the recipe to mom and from my mom to me. We don’t bother with canned biscuits. These are simple and delicious! You can even make them extra special around the holidays. Use your cookie cutters…stars, pumpkins, hearts…how fun!
2 cups of flour
1 tsp. salt
4 tsp. of baking powder
¼ cup of shortening (cooking oil works, too.)
1 cup of milk, give or take
Sift dry ingredients together. Mix with shortening and milk. Roll out dough on a floured surface and cut out biscuits. Place on ungreased cookie sheet or pie plate and bake at 450 until brown (not too brown-just a little!)
You can top these with anything…jelly, sausage gravy, chicken and noodles…anything!
1 can of cream of chicken soup
1 package of shredded cheddar cheese
1 small carton of sour cream
½ stick of melted margarine or butter
½ onion, chopped
Topping (optional): crushed cornflakes, ½ stick of melted margarine
Saute the onion in the butter. Mix all the ingredients well in a large bowl. Put into a well-greased 9X13 pan. Cover with topping, if desired. Bake at 350 for 1 hour and 15 minutes.
Mom’s Biscuits
This recipe is a family heirloom. This is actually my great-grandmother’s recipe. She was a pastry cook for a fancy hotel way back when. My grandmother also made them, passing down the recipe to mom and from my mom to me. We don’t bother with canned biscuits. These are simple and delicious! You can even make them extra special around the holidays. Use your cookie cutters…stars, pumpkins, hearts…how fun!
2 cups of flour
1 tsp. salt
4 tsp. of baking powder
¼ cup of shortening (cooking oil works, too.)
1 cup of milk, give or take
Sift dry ingredients together. Mix with shortening and milk. Roll out dough on a floured surface and cut out biscuits. Place on ungreased cookie sheet or pie plate and bake at 450 until brown (not too brown-just a little!)
You can top these with anything…jelly, sausage gravy, chicken and noodles…anything!
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