Chuckwagon Chili Mac

Recipe submitted by Paula E.
1 (7 1/4-ounce) box Mac n' Cheese dinner
1 lb extra lean ground beef
1 Tbsp chili powder
1 tsp ground cumin
2 cloves garlic
1 14.5-oz can stewed tomatoes, undrained
1 can kidney beans, drained
1 can of corn, beans, or other vegetable, drained
1/3 cup sour cream
1/3 cup sharp cheddar cheese

Prepare Mac n' Cheese as directed on package. Brown meat with chili powder, cumin and garlic in a non-stick skillet on medium heat. Add tomatoes (undrained!) and beans and simmer three minutes. Add canned vegetable of choice and simmer three more minutes or until veggies are heated through. Stir in prepared Mac n' Cheese and cook 3-5 minutes or until heated through. Top with sour cream and cheese. *For lower caloric intake, prepare Mac n' Cheese using skim milk and add less butter. Use ground turkey in place of beef and low fat or fat free sour cream.

Christmas Morning Casserole

Recipe submitted by Paula E.
8-10 Bread slices, cubed
2 cups grated cheese
20 link sausages
4 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 can Cream of Mushroom soup
1/2 cup milk

Arrange bread in bottom of 9x13-inch baking dish. Sprinkled with grated cheese. Brown sausage, drain off grease, and cut into thirds. Arrange sausage on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Cover and refrigerate overnight.

Dilute cream of mushroom soup with 1/2 cup milk and pour over casserole. Bake at 300 for 1 1/2 hours.
*Photo courtesy Paula and used with her permission.

April's Breakfast Casserole

Recipe submitted by April G.
10 eggs
1 1/2 cups half & half
2 Tbsp green onions, chopped
Salt and pepper
6 slices of Texas Toast (thick cut, crusty white bread)
1 lb pork sausage, cooked and drained of fat
1 cup grated cheddar cheese

In a small bowl, beat the eggs until they loosen up. Add the half & half and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 9x13-inch baking pan. Line the pan with the bread, cutting and rearranging if needed, to make sure the entire pan is covered with bread. Sprinkle the bread with the cooked sausage and cheese. Pour egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 45 minutes or until the egg mixture is set.

Breakfast Casserole

Recipe submitted by Shar H.
24 oz shredded hash browns, thawed
1/2 cup margarine, melted
1 1/2 cups grated cheddar cheese
1 1/2 cups grated swiss cheese
1 1/2 cups diced cooked ham
3 beaten eggs
1/2 cup milk & 1/2 cup cream OR 1 cup Half & Half
1/2 tsp seasoned salt

Butter 9x13-inch pan. Press potatoes in pan and drizzle with melted margarine. Bake at 375 for 20 minutes. Sprinkle ham and cheeses on top of hashbrowns. Beat eggs, milk, and cream together; add seasoned salt. Pour over hashbrown mixture. *At this point, it can be refrigerated overnight. Bake at 375 for 35-40 minutes.

Variation: Add 1 1/2 Tbsp dried onion to hashbrowns. Serve casserole with fresh salsa - yummy!

Breakfast Casserole

Recipe submitted by Lorelei S.
2 lbs shredded or died potatoes
1/2 cup margarine (optional)
8 eggs
1 1/2 cups half & half
Seasoned salt
12 oz cooked sausage
Green peppers (optional)
Onions (optional)
Shredded cheese

Spray 9x13-inch pan. Spread potatoes in bottom of pan. Drizzle with melted margarine (optional). Bake at 450 for 15-20 minutes. Whip eggs and half & half. Add seasoned salt. Sprinkle sausage, green peppers, and onions over potatoes. Cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set. Sprinkle with grated cheese and bake until melted.

Low-fat variation: Omit margarine, using butter spray instead. Use milk instead of Half & Half, low-fat sausage or ham, and mozzarella cheese.