Category: Casserole

Zucchini Quiche

~ Robbie Gladmon ~ Leave a comment
  • 4 beaten eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1/2 cup oil
  • 3 cups thinly sliced zucchini
  • 1/2 onion thinly sliced
  • 1 teaspoon fresh parsley minced
  • 1 teaspoon garlic powder
  • 1 cup biscuit baking mix
  1. Preheat Oven 350
  2. Combine:
  3. biscuit,eggs,cheese & oil – blend till smooth
  4. Add:
  5. zucchini, onion & spices – stir well
  6. Spread in lightly greased 9″ pie plate
  7. Bake 30 minutes

Reuben Casserole

~ Robbie Gladmon ~ Leave a comment

From: Recipe Zaar

  • 1 loaf rye bread (cut into cubes)
  • 1 (16 ounce) can sauerkraut
  • 1 1/2 cups swiss cheese, shredded (sliced ok)
  • 1 cup sour cream (1/2 c sour cream)
  • 1/2 cup thousand island dressing (1 cup thousand island)
  • 2 cups corned beef, cut into small pieces (deli cut med.)
  • 1/2 cup butter or margarine, melted

Preheat Oven 350

1. Put half of the rye bread cubes into a greased sheet cake pan.

2. Top with the sauerkraut.

3. Mix the sour cream and thousand island dressing together and spoon half on top the  sauerkraut.

4. Top with 1 cup of the swiss cheese.

5. Top with the corned beef.

6. Top with the rest of the sour cream/dressing mix.

7. Lastly, top with the remainder of the bread cubes and the remainder of the swiss cheese.

8. Drizzle the melted butter over all.

9. Cover with foil and bake at 350 degrees for 30 minutes.

10. Uncover and bake an additional 10 minutes.

11. Serve hot.

Breakfast Scramble Eggs

~ Robbie Gladmon ~ Leave a comment

From: Judi

  • 2 cups butter (divided)
  • 2 tablespoons flour
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup (4 oz) shredded cheese
  • 1/4 cup sliced green onion
  • 12 beaten eggs
  • 4 oz mushrooms – drained
  • 1 1/2 cups soft bread cubes
  1. Greased 11 x 7 (2 inches high)
  2. Preheat oven 350
  3. Melt 2 teaspoons of butter
  4. Add: flour, salt, pepper cook till browned
  5. Add: milk gradually till thicken – remove from heat
  6. Add: cheese – set aside
  7. Large skillet melt 3 tables butter – add onions cook till tender – eggs
  8. Cook until eggs begin to set
  9. Add mushrooms and cheese sauce – mix well
  10. Pour into pan
  11. Refrigerate 2-3 hours or overnight
  12. Topping
  13. melt butter and bread crumbs – brown – sprinkle over top of eggs – add a few onions
    for garnish
  14. Bake for 25 – 30 minutes until top is golden brown

Sweet Potatoes/Judi

~ Robbie Gladmon ~ Leave a comment

From: Judy Melendick

  • 3 lbs. sweet potatoes  cooked, skinned,cubed
  • 2 eggs
  • 1 c. sugar
  • 1 teaspoon vanilla
  • 1/3 c. milk
  • Topping
  • 1 c. brown sugar
  • 1/3 c. flour
  • 1/3 c. butter
  • 1 c. pecans – chopped
  • cinnamon to taste 2 teaspoons
  1. Pre heat oven 350
  2. Spray 9 x 13 baking dish
  3. Large Bowl: mash/beat cooked sweet potatoes
  4. Add: eggs, sugar, vanilla & milk
  5. Beat till blended
  6. Pour into baking dish
  7. Topping:
  8. Mix all ingredients spread on top of potatoes
  9. Bake uncovered 30 minutes

 

  • 5 lbs. sweet potatoes cooked, skinned,cubed
  • 3 eggs
  • 1 c. sugar
  • 1 1/2 tea. vanilla
  • 1/2 c. milk
  • Topping
  • 1 2/3 c. brown sugar
  • 3/4 c. flour ?
  • 1 stick butter
  • 2 c. pecans
  • cinnamon to taste 2 teaspoons

Homestyle Macaroni & Cheese

~ Robbie Gladmon ~ Leave a comment

From: Elisa

  • 2 1/4 c. hot water
  • 1 pkg. Kraft deluxe mac & cheese
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 c. fat-free sour cream
  • 1/4 c. crushed crackers
  • 1 tablespoon butter
  1. Preheat Oven 375
  2. Whisk in cheese pouch & water in 1 1/2 quart casserole
  3. stir in dry pasta & 1 c. shredded cheese
  4. Cover with lid Bake 30 minutes
  5. Remove from oven
  6. Stir in sour cream
  7. Mix remaining cheese ,crackers and butter. Sprinkle on top
  8. Bake uncovered 10 minutes
  9. Let stand 5 minutes before serving

Morning Pecan Breakfast Surprise

~ Robbie Gladmon ~ Leave a comment
  • 8 oz sausage patties
  • 16 oz. cubed raisin-cinnamon bread
  • 6 eggs
  • 1 1/2 cup milk
  • 1 1/2 cup 1/2 & 1/2
  • 1 teaspoon vanilla
  • 1/4 teas nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup soft butter
  • 2 tablespoons maple syrup
  1. Preheat Oven 350           Bake 35-40 minutes
  2. Spray 9 x 13 pan
  3. Place cubed bread in pan
  4. Brown and cut up paddies in cubes place on top of bread
  5. Large Bowl:
  6. Beat – eggs, milk, half and half, vanilla, nutmeg and cinnamon
  7. Pour over bread pressing bread and sausage into egg mixture
  8. Cover refrigerate – 8 hours or overnight
  9. Before Baking Add

TOPPING (for morning)

  1. Med bowl:
  2. Combine: butter, brown sugar, pecans & syrup
  3. Drop by spoonful over top of casserole
  4. Bake until center test done

Hashbrown Breakfast Bake

~ Robbie Gladmon ~ Leave a comment
  • 2 pound package frozen shredded hashbrowns
  • Salt & pepper to taste
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 10 3/4 oz. cream of chicken soup
  • 3 cups cheddar cheese
  • 1/2 cup butter
  1. Pre heat oven 350
  2. Grease 9 x 13 pan
  3. Place hashbrown in pan and season with salt & pepper
  4. Combine: onion, sour cream, soup POUR over potatoes
  5. Sprinkle cheese Dot with butter
  6. Bake 1 hour until top is golden