Casseroles
Sausage & Potato Casserole
From The Kitchen of Diane Marston
1 pound bulk sausage
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion salt
4 cups thin sliced potatoes
1 cup shredded cheese
1 1/2 cups milk
Break sausage into small pieces and lightly brown; drain. Place 1/2 of potatoes in a 2 quart casserole dish. Then 1/2 of the flour, 1/2 of the salt, 1/2 of the pepper, 1/2 of the onion salt, 1/2 of the sausage and 1/2 of the cheese. Repeat process. Pour milk over all. Cover. Bake at 350 degrees for 60 minutes.
All Day Macaroni and Cheese
From The Kitchen of Michelle Gill
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.
Enchamalie Casserole
From The Kitchen of Darla Rorick
2 lbs. hamburger
1/2 cup chopped onion
1 oz tomato sauce
1/2 lb. shredded cheddar
1 can chopped black olives
1 package flour tortillas
1 package of chili seasoning
1 can ranch beans
Salt and pepper to taste
Brown beef, onion (drain) Add chili seasoning, beans and tomato sauce and simmer for 5 minutes.
Line bottom of 9/13 pan with tortillas and spread 1/2 chili mixture and top with 1/2 of the cheese and olives. Repeat layers. Bake at 400 degrees for 20 minutes.
Eggs Portugese
From The Kitchen of Valerie Stoner
8-10 slices of bread cubed (trimmed crust is optional)
1lb of skinless sausage-browned
4 eggs beaten
2 1/2 C milk
1 tsp of mustard
1 lb. grated cheddar cheese
1 can cream of mushroom soup
Line greased pan with cubed bread, add sausage. Mix eggs, milk and mustard, pour over above. Sprinkle top over with cheese. Refrigerate overnight (optional) Spread soup over mixture before baking. Bake at 350 degrees for 1 hours.
Zucchini Squash Casserole
From The Kitchen of Diane Marston
2 pounds squash, cubed
1/2 c. milk
1 pound Monterey Jack cheese, cubed
1 t. salt
2 t. baking powder
3 T. flour
1/4 c. chopped parsley
1 small can diced Ortega Chilies
1/2 cube margarine
bread crumbs
Cook squash gently in salted water until barely tender. Drain well and cool. Mix eggs, milk, cubed cheese and salt, baking powder, flour, parsley, and chilies. Fold in cooked squash. Butter an oblong baking dish generously, sprinkle bottom and sides with bread crumbs. Pour in the squash mixture and sprinkle with more bread crumbs on top and dot with the butter.
Bake at 325 degrees for about 30 to 40 minutes.