Breakfast Casserole Recipe

Ingredients

• 3/4 lb Lean Ground Pork
• 3/4 ts Italian Seasoning
• 1/4 ts Fennel Seeds Crushed
• 2 cl Garlic Minced
• 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
• 1 c Skim Milk
• 1/4 c (1 Oz.) Shredded Cheddar
• 3 Green Onions Chopped
• 3/4 ts Dry Mustard, 
• 1/4 t. Salt
• 1/4 ts Ground Red Pepper
• 6 Slices White Bread Cut Into 1/2 in. Cubes. 
• Cherry Tomatoes

Directions

1. Coat a skillet with cooking spray; place over medium high heat until hot. 
2. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside. 
3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. 
4. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. 
5. Cover & chill 8 To 12 hours. 
6. Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
7. Garnish with tomatoes & green onion tops if desired.

Texas Breakfast Casserole Recipe

Ingredients

• 1 Can Crescent Rolls
• 1 Pound Sausage -- cooked and drained
• Fresh Mushrooms -- sliced
• 3/4 Pound Monterey Jack Cheese -- grated
• 6 Eggs -- beaten
• 1 Can Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Shrimp Jambalaya Recipe

Ingredients

• 1 cup coarse chopped yellow onion
• 2 medium garlic cloves - peeled and minced
• 1 cup chopped sweet green pepper
• 3/4 cup Finely diced celery
• 4 tablespoon bacon drippings
• 3 tablespoon minced parsley
• 6 oz smoked ham - cut in 3/8-in cubes
• 1 lg bay leaf; crumbled
• 1/2 teaspoon crumbled leaf thyme
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon Salt (or to taste)
• 1 can Tomatoes (1 lb, 14-oz)
• 1 can Tomato sauce (8 oz)
• 1 3/4 cup Cold water
• 1 3/4 cup uncooked converted rice
• 1 1/2 pound medium shrimp, raw - shelled, deveined

Directions

1. Set a large kettle (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.
2. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

Green Bean Casserole Recipe

Ingredients

• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 cup shredded American-Cheddar cheese blend (4 oz)
• 1 teaspoon soy sauce
• 1 bag (12 oz) frozen cut green beans, thawed, drained
• 1 small red bell pepper, chopped (1/2 cup)
• 1 1/2 cups Cheddar French-fried onions (from 6-oz can)

Directions

1. Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
2. Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
3. Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Amazing casserole and a family favourite.

Green Bean Casserole Recipe

Ingredients

• 2 cans Cream of Mushroom Soup
• 1 cup milk 
• 2 teaspoons soy sauce 
• 1/4 teaspoon ground black pepper 
• 8 cups cooked cut green beans 
• 2 2/3 cups French Fried Onions 

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Breakfast Casserole Recipe

Ingredients

• 4 slices white bread
• Butter, for greasing
• 1 pound mixed mild and medium sausage, such as Salt Lick sausage
• 2 cups half-and-half
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Pinch of pepper
• Dash hot sauce
• 6 beaten eggs
• 8 ounces fresh mushrooms, sliced, optional
• 1 1/2 cups thinly sliced, cooked unpeeled red potatoes
• 1 cup grated Cheddar
• 1 cup grated Monterey Jack cheese

Directions

1. Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
2. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
3. Preheat the oven to 350 degrees F.
4. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.