Tag: Casserole

Food, Garden

Italian Garden Breakfast Casserole

thestlouiscooks

Italian Garden Casserole (1)

It was a cold Sunday morning in January.  We didn’t have any games. We went to mass the night before, and we were in the mood for a big breakfast, a big Italian Garden Breakfast Casserole. I checked the refrigerator.  I had a ton of eggs and some bulk Italian sausage. Next I found some green and red peppers. I always have cheese in the house…always!  A bag of hash browns were in the freezer so it was then, the making of the Italian Garden Breakfast Casserole came to fruition.

Growing up, I never cared much for breakfast unless it was pancakes, french toast, or cereal.  Of course, I loved the sweeter side of breakfast as a kid.  I didn’t eat eggs…any kind of eggs. My Dad loved eggs…any kind.  He liked them prepared any way.  In fact, everyone in my house liked eggs, but me. Finally in my twenties, I slowly started to try some egg casseroles and omelets. I figured the cheese, veges, and meat must help with the taste. Well, I was right. I liked it. I married my husband, who, by the way, loves eggs…any kind, so I started to cook them.  I still do not eat eggs over easy, scrambled, or poached.  But, I have definitely grown quite fond of omelets and casseroles. On this particular weekend, I decided to make a casserole without the bread and use the hash browns as a base.  It really worked out well.  The Italian Garden Breakfast Casserole was a huge hit.  Plus it can be a Make Ahead Italian Garden Breakfast Casserole. Check it out!

Italian Garden Breakfast Casserole

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients:

  • 1 pound of bulk Italian Sausage
  • 1 1/2 cups of chopped Onion
  • 2 cloves of fresh garlic
  • 3-4 cups of Frozen Shredded Hash Browns (country style)
  • 3 cups of Shredded Cheese (I use the Kirkland Costco Mexican blend)
  • 1 cup of diced Green Pepper
  • 1 cup of diced Red Pepper
  • 1/2 cup of diced Green Onions (from about 6-8)
  • 12 Eggs
  • 1 3/4 cup of Nonfat Milk
  • 1 1/2 teaspoons of Dried Parsley
  • 1 teaspoon of Salt
  • Add Pepper and Crushed Red Pepper
  • Bacon Bits (Kirkland Costco brand – best bacon bits around)

Directions:

  1. In a large nonstick skillet over medium heat, cook the sausage, onion, and garlic.  Stir the mixture to break up the sausage into smaller pieces.  Cook until sausage is no longer pink about 10-12 minutes. Drain any liquid.
  2. Coat a 9×13 glass pan with cooking spray. Layer potatoes (unthawed), sausage mixture, 1 1/2 cups of cheese, green/red peppers, and green onions.
  3. In a medium bowl, whisk the eggs, milk, parsley, salt and pepper. Pour egg mixture evenly over casserole.  Season with pepper and crushed red pepper if you like. Sprinkle the top with some of Costco’s bacon bits. If you are planning to make this in the morning, cover with plastic wrap and refrigerate over night.
  4. Ready to bake casserole immediately or in the morning, preheat oven to 375 degrees.
  5. Bake casserole for 70-80 minutes or until egg mixture is set in the middle and the edges are lightly golden brown.
  6. Remove from oven and allow to cool for 10 minutes before cutting.

Enjoy!

Family, Food, Kids

Potato Bacon Casserole

thestlouiscooks

 

Potato Bacon Casserole

Breakfast is not my favorite meal. I know it’s the most important meal of the day but it’s still not my favorite. However, my husband has definitely changed my thinking about breakfast. He has turned me on to the “big breakfast concept” (especially on the weekends)…eat a big breakfast, skip lunch, and then go straight to dinner.

On this particular day, it was Father’s Day so we decided to treat Dad to his favorite meal – breakfast. A sausage egg casserole was a must, but we needed something else. Yes, potatoes it is! That’s when the potato and bacon casserole came together.

It’s simple and easy to make. A great dish to get the kids involved too. Not to mention, this casserole could be eaten as a side dish at any meal, not just breakfast.

Ingredients:

  • 4 cups of Southern/ Country Style Potatoes (cubes) – completely thawed
  • 1 12 oz. Package of Bacon
  • 1 Bunch of Green Onions chopped
  • 3 Cups of Shredded Cheddar Cheese, Jack Cheese, and/or any variety of Cheese – mixed together
  • 3 Eggs
  • 1 Cup of Milk
  • 1/2 tsp. of Salt
  • Fresh Ground Pepper

Directions:

  1. Cook the bacon in a skillet.  While the bacon is cooking, add the potatoes to a 9 x 13″ baking dish. Sprinkle all the shredded cheese evenly over the potatoes. After the bacon is cooked, drain it on paper towels reserving 2-3 tablespoons of bacon drippings. Cook the green onions in the bacon drippings for 3-4 minutes or until tender. Spread the onion mixture over the cheese. Then, crumble the bacon on top.
  2. Whisk together the eggs, milk, salt and pepper. Pour the egg mixture evenly on top of the casserole.  Refrigerate overnight or for 8 hours.
  3. When you are ready to bake, preheat the oven to 350 degrees. Bake, uncovered for 40-45 minutes or until cheese is bubbly. Let stand for 15 minutes before serving.

Enjoy!

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Family, Food

Tuna Casserole

thestlouiscooks

 

Tuna Casserole Pic

In our family, Fridays in Lent means no MEAT!  That is not always an easy sacrifice, however it does allow us to try out some new recipes or in this case….not so new recipes – Tuna Casserole.

Like most kids, I never liked tuna casserole when I was young.  When my mom made it for dinner, I ate a few bites, played with it a bit, but filled up on bread. Now, as an adult, I really enjoy tuna casserole especially the one I grew up eating when I was a child.  If you’ve never liked tuna casserole, try this one out.  It’s a keeper!

The secret to this recipe is the French fried onion rings!

Ingredients:

  • 2-3 Cans of White Tuna (broken up)
  • 1/2 box of Rotini Noodles (cooked)
  • 1 Can of Cream of Mushroom Soup
  • 1 Bag of Frozen Broccoli Florets (use 3/4 of bag)
  • I Medium Onion (chopped)
  • 1/2 Cup of Butter or Margarine
  • 3/4 Cup of Milk
  • 1 Can of French’s Fried Onion Rings
  • 1/2 Tablespoon of Italian Seasoning
  • Sea Salt (because we love it)
  • Pepper to taste

Directions:

  1. Preheat oven to 350 degrees. Saute the onion in butter over medium heat until tender.  Meanwhile, cook pasta according to package directions and during the last 4 minutes of cook time, add the broccoli.
  2. Add the cream of mushroom soup to the onions along with the milk.  Slowly stir together while adding salt, pepper, and the Italian seasonings. Continue to simmer on low for a while.
  3. In a large corning ware bowl, add the pasta and broccoli mixture.  Break up tuna and add to the pasta.  Pour the onion soup mixture into the bowl and gently mix all together.
  4. Cover and bake for 20 minutes.  Then, add the fried onion rings on top for another 5-7 minutes.

Enjoy!

 

Family, Food, Kids

Mexican Casserole and it’s light!

thestlouiscooks

This mexican casserole was a huge success! It’s hard to believe it is light and only 6 points for those watching their weight watcher points.  Plus my kids absolutely loved it!

RECIPE

What you will need…Mexican Casserole Ingredients

  • 1 lb extra lean ground beef (drained)
  • 1/2 cup onion (chopped)
  • 1/4 cup canned jalapeno slices, chopped or green chilies
  • 2 cups fresh tomatoes, chopped
  • 1 (15 ounce) can kernel corn (drained)
  • 1 (15 ounce) can black beans (rinsed/drained) – Ortega
  • 1 (1/14 ounce) package taco seasoning mix – Old El Paso
  • 8 corn tortilla’s – Mission
  • 3/4 cup non fat or light sour cream
  • 1/3 bunch of cilantro, chopped to taste (less or more)

Directions:

  1. Brown ground beef and chopped onions in large skillet; brown 10-12 minutes or until cooked, stirring constantly. Drain well to remove fat.
  2. Add corn, black beans, tomatoes, chilie’s or jalapeno’s and taco seasoning; mix well. Reduce heat; simmer 5 minutes.
  3. Meanwhile spray  a 12 x 8 inch (2 quart) baking dish with non stick cooking spray. Cut each tortilla in half, place 8 halves in bottom of sprayed baking dish, overlapping slightly.
  4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil and freeze for later or cook as directed below).
  5. Heat oven to 350 degrees F. Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro. Serve with fresh lettuce, tomatoes, salsa, black olives, etc…

DSCF2408

This recipe is super easy, but it does take a little time in the kitchen.  I made this casserole on my own with out my little helpers.  It was a “solo cooking day” where I put on my tunes, enjoy a nice glass of wine, and cook dinner for the family. 

Do you have any great Weight Watcher recipes like this one?  This one is delicious!