Spinach and Mushroom Breakfast Casserole

I love breakfast casseroles- they're easy to throw together, and so great to just put in the oven and enjoy on a lazy Saturday morning. This one will make the non-meat eaters happy, and the rest of us, as well! I couldn't keep from sneaking the mushrooms as I was cooking them, though. *My sister-in-law gave me this recipe and calls it Spinach Stuffing, because it uses breadcrumbs. But, with my modifications, I prefer to eat it for breakfast!

                                                                                                       picture taken from  open.salon.com

Spinach and Mushroom Breakfast Casserole   adapted by Erin Taylor from Laura Webb's recipe.

 

1 10-ounce package frozen chopped spinach, thawed

1/2 cup butter

1/4 pound mushrooms, thinly sliced

1 cup diced celery

1/4 cup chopped onion

3 cups fresh bread crumbs

1 15-ounce container ricotta cheese

4 egg

1 tablespoon minced parsley

1 teaspoon salt

1 Tbsp Poultry gravy mix

1/8 teaspoon pepper

 

1. Squeeze spinach dry with paper towels.

2. In 4-quart saucepan over medium heat, in hot butter, cook mushrooms, celery and onion until tender, about 5 minutes, stirring occasionally; remove from heat.

3. Add remaining ingredients and spinach; mix well.

4. Bake in an uncovered, greased  9 x 13 casserole  at 350F for 30 to 45 minutes.

Love Your Husband Chicken

Three words: Creamy, Warm, Delicious! I made this casserole up tonight with what I had on hand and it was amazingly delicious. I call it Love Your Husband chicken because he said I must love him a lot to feed him this! Very easy to make, and even easier to eat.

Love Your Husband Chicken by Erin Taylor

Preheat Oven to  375deg.

Use a medium casserole dish, or 8 X 9 baking dish, spray with pan spray.

Spread 1 C. Uncooked Rice (I used Jasmine, but any white or long grain rice will do) in bottom of baking dish.

Pour 1 C. Water over rice.

Sprinkle 1 C. Frozen peas over rice.

Lay 6 Chicken Thighs (deboned, no skin, opened up flat) across peas and rice.

Sprinkle with a little salt for flavor.

Chop 1/2 large Red Bell Pepper and sprinkle over Chicken Thighs.

In mixing bowl combine:

1 can Cream of Mushroom, celery, or chicken soup,
1 C. finely grated Parmesan Cheese
2 tsp. Garlic powder or salt
1 C. Water

Pour sauce mixture over chicken. Using a spoon, move each chicken piece aside to allow sauce to seep down through the cracks on the sides and in the middle.

Finally, chop two slices of uncooked Bacon and sprinkle on top of casserole. Place, uncovered, in preheated oven and bake for 1 hour until sauce is bubbly and beginning to brown a bit on the sides, and chicken is fully cooked in the middle.

 

Sausage and Lentil Casserole

Lentils are really good for you. And I don't know how many people actually make them. I wasn't one of them, until a few years ago. My aunt brought a lentil casserole to a baby shower and it was sooo deliciously amazing I had to try one of my own. It is very quick to assemble, and tastes sooo good!


Sausage and Lentil Casserole by Erin Taylor
serves 4-5 people

Preheat oven to 375 deg.

In casserole dish or deep 8 X 9 pan, add the following ingredients and mix together:

1/2 package (16oz. size) lentils, rinsed
1 can chopped tomatoes with juice
2 C. chicken stock (or equivalent)
1 lb. ground breakfast sausage,  uncooked, broken into small pieces
pinch of salt and pepper

Lay 4 to 5 strips of bacon (uncooked) across the top of the casserole (will be very liquidy at this point. Don't worry, lentils will absorb the liquid.) and place in preheated oven. Bake for 1 hour, uncovered.*  Remove from oven and let sit for 10 minutes or so before serving.

*may add cheese at the end and just pop back in the  oven to melt. I prefer it without the cheese, but my husband and son love it with the cheese.

** Get creative! Add chopped spinach, diced red peppers, summer sausage, mixed veggies, cut carrots---- the list is endless!

 

Sweet Potato Casserole

I got this recipe from a boyfriend's mother a long time ago, and it has been a hit during holidays ever since. I added a few more spices, but it's always amazing- especially with those who claim to hate yams!

(picture from Elizadomestica.com)

Sweet Potato Casserole addapted by Erin Taylor

Mix together:
3-4 large sweet potatoes- skin them, then boil until soft & mash (I cooked mine in the crock pot with water overnight, and omitted the milk*.)
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
2 Tsp. Cinnamon
1 tsp. allspice
2 tsp. salt
1/3 cups milk*
Pour ingredients into a sprayed 9 X 13 pan.
Cover with coconut topping:

Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 C. shredded coconut
1 cup pecans chopped (optional)

Bake at 350 deg. for 30-40 minutes or until golden brown and bubbly.

Chicken Cordon Bleu Casserole

Ha! I dreamed this recipe up in my sleep, but in the morning when I went to look for a recipe for regular Chicken Cordon Bleu, I found a gazillion recipes for the casserole! So much for an original idea. But, it's creamy and delicious, so I'm making it.  But mine has peas in it!

Chicken Cordon Bleu Casserole  by Erin Taylor

2 med. chicken breasts, cubed (uncooked)
1 C. cubed ham (I used deli sliced ham and it worked really great.)
1 box. Penne Pasta, prepared accoring to directions (Use whole wheat and get more fiber!)
1  12 oz. package frozen peas
2 C. Breadcrumbs mixed with 3 tbsp. melted butter (for topping)
2 C. Swiss Cheese (one for the sauce)
Swiss White Sauce recipe (below)

Preheat oven to 375 deg.
Spray bottom and sides of a 13 X 9 baking pan and pour in drained noodles. Add cubed chicken, ham, and frozen peas. Pour white sauce over the top and mix throughout. Spread 1 C. shredded swiss cheese over top. (*note: if you like a runnier sauce in your pasta, pour 1/2 C. milk over the mixture at this point and gently mix in. It will make your casserole a bit 'saucier'.) Sprinkle breadcrumb mixture over the top and bake, uncovered for 30 minutes.

Swiss White Sauce

1/2 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1C. shredded Swiss Cheese
1 cup grated Parmesan cheese (green bottle from store is fine.)
1/2 teaspoon salt
1-2 tsp. dijon mustard (or yellow mustard for a lighter taste)

 Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually stir in milk over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Swiss and Parmesan cheeses, salt, and dijon mustard, stiring until cheese is melted and sauce is smooth. Salt to taste.  Pour over pasta and chicken mixture.

Sweet Potato and Spinach Casserole

This casserole could also be called a quiche, which seems fancier. And this is certainly fancy looking- bright orange yams with a creamy, fluffy spinach layer- oh so good! Great as a side to pork, chicken, or beef, but also a delicious main course!

Sweet Potato and Spinach Casserole  by Erin Taylor

1 1/2 C. milk
3 eggs
1/4 C. butter, melted
1/2 C. Bisquick baking mix
2 C. chopped spinach (frozen would work well, I use fresh and chop it up)
1 1/2C. grated cheese (Gruyere, Gouda, or just plain old cheddar or monterey jack)
1 med. sweet potato or yam (get the kind with orange flesh- much prettier)
2 bacon strips, chopped (optional)
salt and pepper
season salt


Preheat oven to 375 deg. Peel sweet potato and slice in thin slices so you have about 24-30 slices. Set aside. In large bowl combine milk, eggs, melted butter and bisquick mix; whisk until well mixed. Add about 1 tsp salt and dash of pepper, add season salt (about 1/2 tsp) if desired.  Mix in spinach and  1 C. of the cheese.

In casserole or baking dish coated with pan spray or drizzle of olive oil (about 9X9 size for a thicker pie) place sliced rounds of potatoes side by side in rows until bottom of baking dish  is covered.  Pour spinach mixture over potatoes and spread evenly. Layer top with potatoes as you did the bottom, lightly salt and pepper potatoes, sprinkle cheese on top and add bacon pieces. (these can be pre-cooked, but raw is fine too- they will brown in oven.)

Bake, uncovered, at 375 for about 30- 40 minutes or until center is puffy and firm. When finished, remove from oven and let sit for about 10-15 minutes before serving so it can "set" a bit more.

Creamy Lasagna Casserole

                                           

This casserole is rich, creamy, tomato-y, warm, noodl-y, and delicious!  Tastes  a LOT like lasagna, so you can't really go wrong! Oh, and it's not an Erin original. I got it from Better Homes and Gardens but I changed the name (from 8 layer casserole) and a few small steps. I make it more than I make lasagna now, and if you used regular pasta instead of egg noodles, I bet you could make it in the crock pot!!! It also makes fantastic left-overs, and I usually HATE leftovers!

 Creamy Lasagna Casserole

3 cups dried medium egg noodles (6 ounces) (I use no-yolk noodles)


1 pound ground beef

2 8-ounce cans tomato sauce

1 teaspoon dried basil, crushed

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 8-ounce carton dairy sour cream

1 8-ounce package cream cheese, softened

1/2 cup milk

1/3 cup chopped onion (1 small)

1 10-ounce package frozen chopped spinach, cooked and well drained

1 cup shredded cheddar cheese (4 ounces)

Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.


2. Meanwhile, in a large skillet brown onions, then  add  beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

*Erin's tip- I added the cream  mixture on top of everything else and covered with foil to bake. It worked just as well, I thought.



4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

5. Makes 8 servings


6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.¿¿Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Cheesy Chicken and Potato Casserole

                                          
I don't know why, but I have never put chicken with potatoes in a casserole before. Well, I'm not really a casserole kind of girl, really.  However, tonight's crock pot dinner was a total revelation!!! This dish is super easy to prepare, and even more easy to eat! Move over mac and cheese!

Cheesy Chicken and Potato Casserole
                                          by Erin Taylor

1- 30 oz. package shredded or cubed hash brown potatoes, frozen
1 can cream of mushroom soup
1 C. sour cream
1 C. green salsa
1 C. shredded cheddar cheese
1 Tbsp. Chili powder
1 tsp. garlic powder
3 C. cubed chicken

Combine all ingredients in a crock pot. Cook on low for 6 hours. Try to restrain yourself from eating the whole pot!

(this recipe was adapted from THIS recipe on Better Homes and Gardens website. I haven't made it yet, but with smokey cheese it's bound to be good!)