Potato and Sausage Casserole - Feeding the Flock 23

 

I just want to thank my daughter for sharing this recipe with me, she is helping me out again in the challenge.  If you click on the picture you can visit her website.  Here's her recipe. 

10 unpeeled brown potatoes

Jimmy Dean regular sausage roll

1 yellow pepper, diced

1 red pepper, diced 

½ block cream cheese

½ container sour cream

1 stick butter

Generous amount of cheddar cheese

Preheat oven 375º

Slice potatoes and boil until almost soft.

Sauté sausage and peppers together until cooked.

Mix cream cheese and sour cream together with drained potatoes and place in casserole dish. 

Cut slices of butter over top of potatoes. 

Top with sausage and peppers mixture.

Sprinkle with generous amount of cheddar cheese and bake about 30 minutes.

Enough for leftovers.

Enjoy,

Don't forget to check out Paper Cuts.

 

Italian Tortilla Casserole

 

Italian Tortilla Casserole

 

4 taco size flour tortillas

1 lb. ground beef

1 28 oz. can pasta sauce

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. fresh ground pepper

1 tsp. dried basil

8 oz. sour cream

8 oz. cream cheese

½ cup milk

½ cup chopped onions

1 cup shredded cheddar cheese

3 cups fresh baby spinach

 

Grease casserole dish.  Cook ground beef and drain off fat.  Stir in pasta sauce, [reserving a scant cup for later] basil, garlic, onion powder, and pepper.  Bring to a boil, then reduce heat and simmer 5 minutes, uncovered.

 

Beat the cream cheese and sour cream together until smooth. Add milk and onions and stir well.

 

Place half of the flour tortillas on bottom of casserole dish. I cut mine to fit. Cover with half of the meat mixture, half of the cream cheese mixture and all of the spinach.  Add remaining meat mixture and cover with tortillas. Spread reserved pasta sauce over top of tortillas.  Cover remaining cream cheese mixture and place in fridge.

 

Spray aluminum foil lightly with cooking spray and cover casserole tightly.

Bake 350º for 45 minutes. Remove foil and spread reserved cream cheese mixture over top, sprinkle with cheddar cheese.  Bake an additional 10-15 minutes until cheese is melted and bubbly.  Let stand 15 minutes before serving.

 

© Crackerberries 2021