Breakfast Casserole

Submitted by Dara Singleton

8 eggs, beaten
6 slices of bread, cubed
1 lb. sausage, cooked and crumbled
1 cup grated mild cheddar cheese
2 cups milk
1 tsp salt
1 tsp dry mustard

Mix ingredients and refrigerate 12 hours in 9x13 pan. Bake 35 min @ 350.

Hashbrown Casserole

Submitted by Marci Smith

(I doubled the recipe below for our Life Group)

2 lbs. frozen hashbrowns (no need to thaw)

8 oz. sour cream (I use light)

1 can cream of celery soup

2 c. shredded cheddar (I use 2% milk fat instead of full fat)

1/4 c. melted butter (I use the real stuff)

2 T grated onion (I use more...and just chop it into small pieces)

1 t. salt

Mix everything except hashbrowns. Pour mixture over hashbrowns and mix thoroughly. Bake uncovered for 1 hour on 350 degrees

Scalloped Tomatoes

Submitted By Dara Singleton
given to me by Judy Svenes

This is a delicious recipe, and is perfect for the summer time when there is an abundance of fresh vine ripened tomatoes around. The first time I tasted this I was just blown away. Give it a try - you will love it!


Ingredients:
1/4 cup butter
1 onion chopped
1 tsp salt
black pepper to taste
1/2 tsp dried basil, or more to taste
4 tsp brown sugar, or more to taste
5-6 tomatoes sliced
2 cups croûtons -preferably the Italian Seasoned ones)
shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F. Saute onion in butter until transparent. Remove from heat. Stir in salt, pepper, basil, brown sugar, and tomatoes. Add croutons and mix until all ingredients are well seasoned. Pour into 9x13 greased baking dish. Bake for 30 minutes. Sprinkle mozzarella cheese over the top. Bake for 5 minutes more. Serve piping hot!

Mrs. Miles' Green Chili Enchiladas

3 Boneless skinless chicken breast - boiled and cut up
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 cup of sour cream
1 can of chopped green chilies
2 cups of grated cheese
1 teaspoon of garlic powder
1 teaspoon of cumin powder
10 flour tortillas - regular burrito size

Mix all of your enchilada ingredients together - except for tortillas.
In a 9X13 pan spread enough sauce on the bottom of the pan to prevent sticking.
Roll up each tortilla with a good amount of filling in each. Lay side by side in pan - spreading the remaining mixture over the top once all are filled. I add extra cheese to the top!
Bake at 350 degrees for 30 minutes or until cheese is bubbling!

Dara's Notes:
I love this recipe and It freezes nice. (before the baking stage)

French Toast Casserole

submitted by Angela Sustala

10 slices of white bread
8 oz cream cheese
12 eggs, whipped
1/2 cup maple syrup (room temperature)
2 cups milk
1 cup sugar

Grease a 9x13 baking dish. Put 5 slices of bread, cubed, on bottom of pan. Cube the cream cheese and put it over the bread in the pan. Cover with remaining 5 slices of bread, cubed. Whisk eggs, syrup, milk and sugar and pour into the pan covering the bread and cream cheese. Cover with tin foil and refrigerate overnight. In the morning, uncover and bake at 375 degrees for 45 minutes.

Corn Casserole

Submitted by Pastor Lori Eilers

½ onion and ½ red pepper sautéed in evoo
1 can drained whole kernel corn
1 can cream corn
1 box Jiffy corn bread mix
3 eggs
1 cup sour cream
1 cup shredded cheddar cheese

Mix all together and spread into an 8x8 baking dish. Bake at 350 degrees for 45 minutes. This recipe doubles easily for a 9x13 dish. Reheats well.

Pastor Lori's Notes:
This is a great pot-luck kind of dish. Awnna Singleton would eat this everyday of she was able!