Brunch Casserole (2)

5 slices bread, torn in small pieces
1/2 pound bacon, cooked and crumbled
2 cups grated cheese, Cheddar or Swiss
4 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Butter or spray 9×13-inch pan. Preheat oven to 350 degrees F.

Layer bread, bacon and cheese in prepared pan.

Mix together egg, mustard and seasonings. Pour over mixture, cover and refrigerate overnight.

Bake uncovered for 30 minutes.

Makes 4 to 5 servings.

Pyrex Simply Store 6-pc Rectangular Set

Sicilian Supper

1 lb. ground beef
1/2 cup chopped onion
1- 6 oz. can tomato paste
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1- 8 oz. pkg. cream cheese, cubed
1/2 cup grated Parmesan cheese
1/2 cup chopped green pepper
1/2 teaspoon garlic salt
2 cups noodles, cooked, drained

Heat oven to 350F.

Brown meat; drain. Add onion; cook until tender. Add tomato paste, water, and seasonings; simmer 5 minutes.

Heat milk and cream cheese over low heat, stirring until smooth. Stir in 1/4 cup Parmesan, green pepper, garlic salt, and noodles.

In 1 1/2 quart casserole, layer half of noodle mixture and meat sauce; repeat layers. Bake at 350F, 20 minutes.

Sprinkle with remaining Parmesan cheese.

Anchor Hocking Fire-King Casserole Baking Dish with Lid, Glass, 1.5-Quart

Broccoli and Chicken Au Gratin

1/4 cup butter
1/4 cup onion, chopped
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 can evaporated milk
1 10 ounce package frozen broccoli spears, cooked
1 8 ounce jar button mushrooms
1 cup chicken, cooked, cubed
1 cup your favorite cheese, shredded

Saute onion in margarine; stir in flour, salt and pepper.

Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid.

Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken.

Arrange a layer of chicken with the broccoli spears on top in a 9 x 13 baking dish. Pour sauce over chicken and broccoli. Top with cheese.

Bake at 375F for 20 minutes. Let sit 15 minutes before serving.

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 Inch

Baked Chicken and Ravioli

1 (9 oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive oil
1 onion, chopped
1 lb. cubed chicken tenders
1 (26 oz.) jar spaghetti sauce
1 (9 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

In large pot of boiling water, cook ravioli until tender.

Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook for 2-3 minutes. Then add chicken; cook, stirring frequently, until chicken is done and onion is tender. Add spaghetti sauce and well drained spinach and mix well.

Drain ravioli when cooked and spread into 9″ glass baking dish. Spoon chicken mixture over ravioli. Cover with foil and bake at 350 degrees F for 20-25 minutes until bubbly. Uncover and sprinkle with cheeses. Bake 5-10 minutes longer until cheese melts.

Serves 4

Le Creuset Heritage Stoneware 9″ Square Dish, Cerise (Cherry Red)

Super Chicken Casserole

1 (3 pound) broiler-fryer, cut up
4 cups water
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon salt
2 cups medium noodles
1 (8 ounce) can sliced mushrooms
3 hard-cooked eggs, chopped
1 1/4 cups milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup soft bread crumbs
2 tablespoons melted butter

Grease a 13x9x2-inch baking dish.

Place broiler-fryer, water, onion, 1 teaspoon salt and pepper in Dutch oven. Bring to a boil, then reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken from broth.

Reserve 2 cups of chicken broth.

Cool chicken until it can be handled. Remove chicken from bones and cut into chunks. Discard skin and bones. Set chicken aside.

Preheat oven to 350 degrees F.

Place reserved chicken broth and 1 teaspoon salt in a 2 quart saucepan and heat to boiling. Add noodles and cook 4 minutes or until almost tender. (All chicken broth will be absorbed).

Drain mushrooms, reserving liquid. Place 1/2 of noodles in prepared baking dish. Top with 1/2 the egg, then 1/2 the mushrooms and 1/2 of the chicken. Repeat layers.

Place soup in a bowl and gradually add milk and blend well. Stir in reserved mushroom liquid. Pour over chicken.

Toss bread crumbs with butter and sprinkle over top.

Bake 25 minutes or until hot.

Makes 6 to 8 servings.

Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Cheesy Mexican Chicken

2 tablespoons butter or margarine
1 (6.4-ounce) package Mexican Style Rice-A-Roni
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 1/4 cups water
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese

Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.

Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.

Makes 6 servings

Cuisinart Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle


2 pounds ground turkey
1 small onion — finely chopped
32 ounces spaghetti sauce
2 cans refrigerated biscuits — (10 count per can)
10 slices American cheese
vegetable cooking spray

Preheat oven to 350 degrees.

Brown ground turkey and onions in a large skillet sprayed with cooking spray. Pour 3/4 of the spaghetti sauce over the ground turkey and simmer.

Flatten biscuits into 4 inch circles. Spoon 1 tablespoon of the ground turkey mixture onto 10 of the biscuits. Take the remaining 10 biscuits and place on top and seal the edges with a fork.

Pour the remaining ground turkey mixture into a lightly greased 13 x 9-inch baking dish. Place the 10 stuffed biscuits on top. Bake according to the instructions on the biscuit can until golden brown.

Remove baking dish from oven. Place one slice of cheese on each biscuit. Pour remaining spaghetti sauce over the top. Return to oven and bake until the cheese melts and the sauce is bubbly.

Serving Size: 6 – 8

Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

Meat and Potato Casserole

Also known as Alden’s Grandmother’s Meat and Potato Casserole

1 pound fresh green beans, trimmed
2 pounds russet potatoes, peeled and cubed
1 tablespoon plus 1 teaspoon salt
5 tablespoons unsalted butter
1 tablespoon freshly ground black pepper
3/4 cup whole milk
1 tablespoon olive oil
2 pounds ground beef
2 cups chopped yellow onions
1 cup chopped celery
1 tablespoon minced garlic
One 16-ounce can whole tomatoes, crushed with the juice
2 cups shredded Cheddar cheese (optional)

Preheat the oven to 350ºF.

Bring a medium pot of water to a boil. Add the green beans and cook until tender, about 6 minutes. Drain the beans and put them in a large bowl filled with ice and water to cool. Drain again and reserve.

Meanwhile, combine the potatoes and 1 teaspoon salt with water to cover in a medium saucepan over high heat and bring to a boil. Lower to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the pan. Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash the potatoes until smooth but slightly lumpy and reserve.

Heat the olive oil in a large heavy skillet over medium-high heat. Add the ground beef, season with the remaining 2 teaspoons salt and 2 teaspoons black pepper, and cook, stirring, until well browned, about 6 minutes. Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans and cook for 5 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 5 minutes. Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes. Remove from the heat and reserve for later use.

Spread half of the potatoes in the bottom of a 9 x 13-inch baking dish. Pour in the meat mixture, then top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve hot.

Makes 10 to 12 servings

Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

Pork Chop Casserole

1 Lipton onion soup mix pkg.
3/4 cup water
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups thinly sliced potatoes
2 medium onions
4 apples cut in 1/2 rings
4 thick pork chops

Yield: 4 servings

Combine soup mix, water, sugar and spices. Mix well in a shallow baking dish.

Layer half potato, onion and apples, pork chops, pour soup mix over top. Bake 1 1/2 hours at 375.

Cooking with Brown Sugar: 51 Recipes