Tammy’s Easter Egg Casserole

1 lb. Sausage links, browned, drained & cooled (cut into chunks)

 6 well beaten Eggs

 1 t. Salt

 1 t. Dry Mustard

 6 slices bread cubed (remove crust and throw out to the birds before cubing)

 2 C. Milk

 1 C. cubed Chedder Cheese

 Mix all ingredients.  Pour into greased 13"x9"x2" pan.  Cover.  Refrigerate several hours or overnight.  Preheat oven to 350 degrees and bake uncovered for 45 minutes to 1 hour.  Casserole is done when eggs are set.  Let sit 5 minutes before serving.  Enjoy!

Jen’s Roasted Veggie-Cheese Casserole

Ingredients:

• 1 zucchini (cut into bite-sized cubes)
• 1 small squash (cut into bite-sized cubes)
• 1 small eggplant (cut into bite-sized cubes)
• 1 onion (red or yellow) (cut into short thin strips)
• 1 pound penne pasta (or you could use rotini)
• 2-3 cups of marinara sauce
• Salt
• Pepper
• 2 tablespoons Italian Seasoning
• Olive Oil (extra virgin)
• 2-3 cups shredded cheddar cheese (the sharper, the better)
• About 1 cup of crumbled feta cheese
• 2 tablespoons of cold butter

Preheat oven to 450.
Cut up the veggies so they are all approximately the same size.
Place veggies on baking sheet and drizzle with olive oil to coat.
Add salt, pepper and Italian Seasoning and toss so the veggies are fully covered.
Place baking sheet in pre-heated oven for about 15 minutes (about half-way through, you want to give the veggies a shake so they roast on both sides).
When veggies are ready to come out, reduce your heat to 400.

Meanwhile: Boil water and start cooking your pasta.  Only cook the pasta about half way (you still want it to be firm because you're going to cook it in the oven).
Drain pasta and place in large bowl.

Combine: Pasta with veggies and toss with marinara sauce. Add all the feta and about 1/2 to 3/4 of the cheddar cheese.  Place this mixture in a baking pan.
Spread the rest of the cheddar on top of the veggies/pasta.  crumble the butter and spread it over the top of the cheese.  Place back in the oven for about 20 minutes. Take it out, let it cool, and eat up!!!

Judy’s Three Bean Casserole

I have a Three Bean Casserole recipe a friend gave me and I have yet to find someone who didn't like it. 

You will need to adjust amounts to meet your needs and preferences.  I usually make this casserole when we are having lots of company so the "can" size I use is the large can rather than the standard can size. 

Ingredients:  

    1 can pork and beans

    1 can red kidney beans

    1 pkg frozen baby lima beans

    1 1/2 cup chopped green peppers

    1 1/2 cup chopped celery

    1 1/2 cup chopped onion

    1/2 tsp garlic powder

    1 1/2 cup brown sugar

    1 cup ketchup

    Bacon - on top - optional

Drain kidney and pork and beans.  Cook lima beans per directions.  Mix all ingredients together.  Lay bacon on top.  Bake at 350 degrees for 45 minutes.

Merijo’s Corned Beef Casserole

1 lg pkg. egg noodles

1 can corned beef

1 can whole kernel corn (drained)

1 can creamed soup

1 can condensed milk

Salt and Pepper (to taste)

2 hands full of Shredded cheese

1. Cook noodles as directed on package.
2. Break apart the corned beef into small chunks in a bowl.
3. Add corn,soup,milk and mix well.
4. Add the noodles, shredded cheese, salt pepper
5. Fold all together and place in a casserole dish or

cake size pan.

6. Bake in a 350 degree oven for 25 – 30 minutes.

This casserole is also very good to reheat. Just add a little milk

and extra cheese(optional).  Yummmmmmm!!!!!!!!!!!!!!!!!!!!!!!!!!

Dorothy’s Enchilada Casserole

1 onion chopped and sauted
1 pound ground beef or ground turkey (a little healthier)
2 - 14oz. Cans stewed tomatoes
1 cup enchilada sauce
1 small can diced green chiles
1/2 teaspoon Cumin
Salt and pepper to taste
12 corn tortillas (heated - I put a damp cloth around them in heat them in the microwave until warm)
12 oz. soft cream cheese
2 cups Jack cheese

Heat oven to 350.

Chop onion and saute in skillet. Add the meat of your choice from above and brown and drain off any fat.  Add tomatoes, enchilada sauce, chiles, and seasonings.  Bring to boil and turn down to simmer while preparing tortillas.

Heat tortillas and spread each one with cream cheese.  Line the bottom of a 9 x 13 pan with folded in half tortillas that have cream cheese in them.  Pour your meat mixture over the tortillas.  Put in oven and bake for 15 minutes.  Remove the pan from the oven and sprinkle the Jack cheese evenly over the top of the meat mixture.  Bake for another 15 minutes, or until chees is melted and hot and bubbly.

Connie’s Rice Casserole

 Ingredients:

    1  lb of 93% lean ground beef

    1  green pepper, coarsely chopped

    1  large onion, coarsely chopped  (I use Vidalia)

    1- 32 oz can of whole tomatoes (squished up)

    2  cups of uncooked white rice

    2  Tbsp chili powder (adjust for how spicy you like it)

    salt and pepper to taste

Sautee pepper and onion until tender.  Add ground beef, salt and pepper and continue to sauté beef.  Add chili powder, squished-up tomatoes (with their juice) and rice.  Mix well and turn into greased casserole.  Bake at 350 until rice is tender.  Quick and easy with just a few ingredients!

Bonnie’s Thanksgiving Style Casserole

If you love Thanksgiving Dinner, but not making the full blown meal every time you crave it, then try this recipe.  It's just like having all the Thanksgiving taste without all the work!!  My family can never get enough and there are never any leftovers.

2 cans of cream of chicken

4 oz of sour cream

1/4 cup of milk

4 cooked boneless chicken breast cut into pieces (or broken up with your fingers!!)

1-2 cans of any favorite vegetable- peas and corn work wonderfully

salt and pepper to taste

1 package of stuffing- cooked according to directions on package

cranberry sauce optional

Mix first 6 ingredients and pour into 9x11 pan

Spread cooked stuffing on top of mixture

Put in oven at 350 degrees and heat for 15 minutes

Enjoy with cranberry sauce on the side!