Ham, Egg, and Cheese Breakfast Casserole

Ingredients:

3 cups French Bread, cubed
1 cup reduced fat ham, diced
Non-fat cooking spray
Egg Beater =to 1 egg, beaten lightly
1 1/3 cup fat-free milk
1/2 teaspoons dry mustard
1/4 teaspoons garlic powder
1/4 teaspoons onion powder
1/4 teaspoons paprika
1/8 teaspoons black pepper
1/2 cup red bell pepper, chopped
1/2 cup fat-free cheese, grated

Instructions:

Place cubed bread into a Pyrex dish adn spray with cooking spray. Sprinkle evenly with red pepper, ham and cheese. Mix together the egg substitute, milk, onion powder, black pepper, and garlic powder and pour over bread cubes also. Sprinkle with paprika. Refrigerate covered for 3 hours before baking. When the casserole is ready for baking, preheat the oven to 350 F. Cook for until browned (approxamitley 40 minutes).

Healthy Pork Casserole

Serves 4

Ingredients:
4 x 5 oz lean pork loin cutlets
1 medium onion, finely chopped
1 cup zucchini, sliced
1 tsp dried oregano
1 tsp dried basil
1 14.5 oz diced tomatoes
2 tsp Worcestershire Sauce
2 tsp oil

Instructions:
In a large skillet, heat oil on medium heat. Add onions and sauté until soft. Add zucchini and dried herbs, mix well and sauté for about two minutes. Place pork into skillet and cook for about 2 – 3 minutes each side. Add canned tomatoes and Worcestershire Sauce, cook for 3 – 4 minutes and serve immediately with rice or couscous.

Grandma’s Corn Casserole

Ingredients:

1 stick margarine, melted
1 can creamed corn
1 can whole kernel corn
1 box Jiffy cornbread mix
1 (8 oz.) carton sour cream

Directions:

Melt margarine in glass cooking dish. Mix cans of corn, cornbread mix, and sour cream together. Pour into casserole dish. Bake at 350 degrees F. for 45 minutes, or until done in center.

Cheesy Potato Bake

Serve 4-6

Ingredients:
2 ½ lbs potatoes
6 oz cooked ham, diced
6 tbsp milk
4 eggs
8oz of your favorite cheese, shredded
½ sp ground nutmeg
Salt and pepper

Instructions:
Heat the oven to 375°Fahrenheit. Lightly grease an ovenproof, shallow dish.

Scrub the potatoes, peel and slice thinly. Steam the potato slices for about 5 to 10 minutes, then drain.

Layer the potato slices in the ovenproof dish, top with ham and sprinkle with cheese.

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In a small bowl, whisk together the eggs, milk and nutmeg and pour over the potatoes. Bake in the oven for about 45 minutes.

Serve with a tomato and onion salad.

Baked Cauliflower Casserole with Cheesy Bacon Crust

2 tbsp butter, unsalted + 1 tbsp butter for greasing dish
4 cloves garlic, minced
2 eggs, beaten
2 cups cauliflower, chopped
1/2 yellow onion
1 cup Parmesan cheese
5 slices bacon, crisp and crumbled

Preheat oven to 350F. Grease casserole dish with butter. In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Scoop into casserole. Combine eggs, Parmesan cheese and crumbled bacon in separate bowl. Pour over cauliflower, then bake for 1 hour.

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Ground Beef Bake Mix

1 pound lean ground beef
1/2 medium white onion, chopped
2 garlic clove, minced
3 medium Yukon Gold potatoes, sliced thinly
2 large carrots, sliced
1 1/2 cups frozen corn
1/4 cup sweet red peppers, diced
1/4 cup sweet yellow peppers, diced
1 (10 1/2 ounce) can condensed cream of celery soup
1/4 cup whole milk
1/4 cup Parmesan cheese
Salt and Pepper to Taste

Saute ground beef, onions and garlic in a large frying pan, until meat is longer pink.  Drain well.  Spray a 9X13 pan with a non stick cooking spray.  Layer the meat mixture on the bottom.  Spread the potatoes and carrots over the top of the meat.  Layer the corn next. Then add the peppers on last.  Preheat oven to 350 degrees.  In a mixing bowl combine the soup and milk together well.  Pour over the top.  Top with the Parmesan cheese.  Cover the dish with aluminum foil.  Bake 50 minutes or until completely heated through.

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Bean-O-Rama Casserole

1 16oz can butter beans
1 16oz can, great northern beans
1 16oz can garbanzo beans
1 16oz can black beans
1 16oz can pinto beans
1 16oz can kidney beans
2 cups tomato sauce
1 onion, chopped and sautéed
2 Tablespoons mustard
1 Tablespoon barbecue sauce of your choice
1 teaspoon dry mustard
1/4 cup brown sugar (if desired)

Open beans and drain well.  Combine all beans in a large bowl.  In another bowl mix all other ingredients.  Stir mixture into bowl containing the beans and mix slowly.  Pour mixture into a 9X13 inch casserole.  Bake in a preheated 350 degree oven for 60 minutes.

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Classic Green Bean Casserole

4 cups canned green beans
1 can (10 oz) cream of mushroom soup
1/2 cup whole milk
1 1/3 cups French fried onions

Place the mushroom soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Reserve the rest for later. Bake for about 20 to 25 minutes at 350F. Then top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

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Broccoli Chicken and Cheese Casserole

2-1/2 cups minute rice, uncooked
1 large bunch broccoli or 2 packages (10 ounces each) frozen broccoli spears, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10-3/4 ounces) condensed cheddar cheese soup
1 cup mayonnaise
1 soup can milk
3 cups cooked, cubed chicken
1-1/2 cups Mozzarella cheese
Salt and pepper to taste

Cook rice according to package directions. Arrange broccoli on bottom of a greased 9×13″ baking dish. Spoon rice over broccoli. In a mixing bowl, combine soups and mayonnaise. Stir in enough milk to make it saucy, about 1 soup can. Add chicken, 1/2 cup cheese and salt and pepper to taste; pour over rice. Sprinkle remaining cheese on top. Bake at 375°F for 35 minutes, or until golden brown. Yield: 6 servings.

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Ground Beef Casserole

1 1/2 pounds ground beef
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced green pepper
1 can (4 ounces) mushrooms, drained
1/2 teaspoon garlic salt
1 can (28 ounces) tomato puree
6 cups cooked spaghetti noodles
1 cup mozzarella cheese

Heat the oven to 350ºF. Brown the beef in a large skillet over medium high heat. Add the onions. Cook and stir until the onions are soft. Stir in the remaining ingredients. Simmer until well blended. Mix with the spaghetti and place in a casserole dish. Top with the mozzarella. Bake for 15 minutes. Servings: 6

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