Hashbrown Casserole

This hash brown casserole is always a fan favorite. Great for brunch, potlucks, or baby/bridal showers.

INGREDIENTS:

• 1 (2 pound) package frozen hash brown potatoes, thawed
• ½ cup melted butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• ½ cup chopped onions
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups crushed cornflakes cereal
• ¼ cup melted butter

INSTRUCTIONS:

1) Preheat oven to 350 degrees F

2) In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt & pepper. Place mixture in a 3 quart casserole dish.

3) In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter & sprinkle the mixture over the top of the casserole.

4) Bake covered in preheated oven for 40 minutes.

Egg Bake

My Mom makes this delicious Egg Bake often around the holidays & thought I might share it with you all. It is full of yummy stuff & definitely won't leave you feeling hungry! 

Egg Bake

1 Doz Eggs
1 Cup of milk OR half and half
1 Package of cubed hash brown potatoes
1 Package of Jimmy Dean Mild sausage, browned & drained
1 Package of bacon, cooked & crumbled
1 Onion chopped
1 package of fresh mushrooms sliced OR chopped
1 package of shredded cheddar cheese

Optional:  
1 green pepper, chopped
ham
broccoli

Directions:
Spray 9 X 13 glass baking dish with cooking spray or butter. Spread hash brown potatoes on bottom of baking dish. Cook sausage until not pink anymore. Fry your bacon (crumble bacon once fried). Saute onions, green peppers, mushrooms in a little butter until soft. Spread sausage & bacon in baking dish on top of potatoes. Sprinkle onions, mushrooms & green peppers over meat mixture. Sprinkle 1 cup of shredded cheese over sausage & bacon mixture. Beat your eggs with your milk/half & half. Add salt & pepper to egg mixture, slightly beat again. Pour egg mixture over the meat/veggie layers.

Cover & set in the refrigerator overnight or a few hours.

Bake in oven at 350 degrees for 1 hour covered with foil. Take egg bake out after one hour & sprinkle the remaining shredded cheddar cheese on top of egg bake. Keep foil off & put back in the oven for about 10 minutes or until cheese melts. Check to make sure the center is not jiggly loose. The center should be set.

Take out of oven - let sit for about 5 minutes - cut into squares & enjoy.

You can add broccoli, ham or any thing else you may think sounds good to this if you also.

Loaded Baked Potato & Chicken Casserole

I came across this "keeper" on Pinterest the other day & gave it a try. I had some chicken breasts in the freezer that needed to be cooked up & the rest of the ingredients on hand so I made this super easy casserole the night before & popped it into the oven a couple of hours before dinner the next day. It was SO good & one that I will definitely be making again. If you love a loaded baked potato then you will love this! It definitely isn't heart healthy - but what casserole is?!

(photo credit)

Ingredients:
3 - 4 medium potatoes, scrubbed & diced (about 1.5 lbs. or 4 1/2 cups) 
1 lb. boneless, skinless chicken breasts, diced 
4 slices bacon, cooked crisp, cooled & crumbled 
1 1/2 cups shredded cheddar cheese 
4 green onions, sliced
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup heavy cream 
2 tablespoons unsalted butter, cut into small pieces 

Instructions:
Heat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, & half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions & another 1/4 teaspoon each salt & pepper. Pour heavy cream over top of casserole & then dot with the butter. Cover with aluminum foil & bake in the preheated oven for 1 hour. Uncover & bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese & bake until melted. Serve.

Chicken Tortilla Crockpot Soup

A good soup recipe for the upcoming fall & winter months!

Chicken Tortilla Crock-pot Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).

Serve with tortilla chips - enjoy!

Buffalo Chicken & Potato Casserole

Tried this new recipe tonight & it was really good. The hubby gave it 2 thumbs up so I will definitely be making it again!!

 photo credit

Buffalo Chicken & Potato Casserole

1-1/2 pounds boneless skinless chicken breast, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
3/4 cup shredded Cheddar cheese
1 (10 oz) can condensed cream of celery soup
1/4 cup chopped sweet onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crushed corn flakes
2 tablespoons butter or margarine, melted

1. In a medium bowl, stir together chicken strips and wing sauce to coat; set aside.

2. In a large bowl, stir together the potatoes, ranch dressing, cheese, soup, onion, salt and pepper; blend well. Spoon into a 13×9-inch baking dish sprayed with cooking spray. Arrange chicken strips over potato mixture.

3. In a small bowl, combine crushed corn flakes and butter or margarine. Sprinkle over chicken strips.

4. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until the potatoes are tender and chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.