Christmas Breakfast Casserole

I can’t remember where I saw this recipe but I have had it saved on my computer for a while. I decided to make it Christmas morning and it turned out SO yummy! I made one half with sausage and one half with leftover ham diced up from Christmas Eve Dinner. (the kiddos don’t love sausage). 

2 lbs. ground sausage (or cooked, crumbled bacon or diced and browned ham)
1 lb. frozen hashbrowns

14 eggs

3/4 c. milk

1 onion, chopped fine
fresh mushrooms, sliced

salt and pepper to taste

1 green pepper, diced

3 c. cheddar cheese, shredded
Chopped tomato to garnish
Salsa to garnish if desired

Brown sausage in large frying pan. Remove from heat once cooked through and drain excess drippings. Saute chopped onion and hashbrowns in same frying pan (I wiped out drippings from sausage with a paper towel but left just enough to flavor). Meanwhile, beat eggs and milk until combined. Add mushrooms, green pepper and cheese to egg mixture and season with salt and pepper. Spread cooked hashbrowns and then sausage (bacon or ham) in 9 x 13 baking dish. Cover with egg mixture. Top with more cheese. Bake uncovered at 375F until eggs are cooked through. Garnish with fresh diced tomato and salsa if desired.  I also served with biscuits. Merry Christmas! 

Poppy Seed Chicken

We tried this recipe the other night and the kids really like it. I got it out of one of my ward cookbooks and is from JB. I assembled it slightly different than her directions. She does several layers in a smaller casserole dish. I just made a bottom layer, filling and then top layer to make it easier. In her recipe she says she cuts back on the butter, but I cut it out completely. Didn't get a picture this time.

3-4 c. chicken, cooked and cut into small pieces
1 can cream of chicken soup (low fat)
2 tbsp. poppy seeds
1 1/2 c. sour cream (low fat)
1 1/2 c. Ritz crackers, crushed
1/2 c. butter, melted

Mix sour cream, soup and poppy seed together. In baking dish (I used 9 x 13) layer 1/2 of the crushed Ritz crackers. Then add filling, spread chicken on top of filling, then sprinkle remaining Ritz crackers on top. Drizzle melted butter evenly on top. Bake at 300F for 30-40 minutes.

Ham Spaghetti

From the kitchen of LH

*This one is a favorite of our family's. I have loved it since I was a child and now my kids love it.

2 tsp. whole rosemary
1 tsp. sage
3 tbsp. butter
1/3 c. water
1 c. diced ham
4 slices cooked bacon, crumbled
1/2 tsp. garlic
1/2 tsp. pepper

Brown ham in large sauce pan on med-high heat in butter, add water, bacon and spices, reduce heat and cover, let simmer until water is gone. Crack 4 eggs into mixture, stir and let cook until eggs are cooked through. Do not scramble eggs before adding. Mixture will be a greyish color. Add mixture to hot cooked spaghetti (I make enough spaghetti for about 6 servings) and toss with about 1 c. Parmesan cheese.

Chicken Casserole

2 c. diced potatoes
2 c. sliced carrots
1/2 onion, chopped

Boil in 2 1/2 c. water until tender, drain and save liquid.

3 tbsp. butter
1/2 c. flour
2 c. liquid from veggies

Thicken liquid, flour and butter, then add 1 can cream of chicken soup, salt & pepper, dash of paprika and 2 c. chicken. Heat throughly. Add veggies and pour into greased baking dish. Cover mixture with biscuit dough. Bake at 375F for 20 mintues.

Biscuit Dough:

2 c. flour
1 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1/2 c. shortening
2/3 cup milk

Mix together. Roll out flat and cover casserole mixture.

Chicken Rice Casserole

From the kitchen of AR

4 chicken breasts, cooked and chopped
1 1/2 c. celery. diced
2 c. cooked rice
1 small onion, chopped
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1/2 c. slivered almonds
1 c. corn flakes, crushed
1 tbsp. melted butter

Combine all ingredients except corn flakes and butter. Place in 9 x 13 baking dish. Crush cornflakes and mix with melted butter. Place on top of chicken mixture. Bake at 350F for 25 mintues.

Chinese Chicken Salad (Hot)

3 c. chicken, cooked and diced
1 can water chestnuts, drained
1 c. celery, chopped
1/2 c. onion, cut into wedges
1 can cream of chicken soup
1/2 c. mayonnaise
2 tsp. lemon juice

Mix together and place in baking dish. Bake covered at 350F for 45 minutes. Serve with rice, chow mein noodles (crunchy) and soy sauce.