Grits Casserole - Feeding the Flock 23

 

3 cups water

1 cup stone ground grits

2 tbsp. butter

2 cups shredded cheddar cheese

1 lb. sausage

1 medium onion, chopped

½ green bell pepper, chopped

½ red bell pepper chopped

2 eggs

½ cup milk

Preheat oven to 350º

Bring water to a boil in a medium size pot, add a little salt to it.  Add grits and cook until the water is absorbed, stirring often.  Add the butter and half of the cheese and mix in until blended.

Cook and scramble sausage in cast iron fry pan, until no longer pink.  Add onions and peppers and sautè until softened.

In medium measuring cup, or bowl, whisk the eggs and stir in the milk.

Add sausage mixture and egg mixture to the grits.  Pour mixture into a greased casserole dish and top with remaining cheese.  Add jalapeños (optional) for garnish if desired.

Bake 30 minutes or until bubbly and golden.

This recipe can be made the night before and then bake 45 minutes instead of 30.  Serves 4-6.

Enjoy,

Check out the devotional.

Baked Chili Casserole

Baked Chili Casserole

2 cups red kidney beans

1 tsp. chili powder

1 tsp. garlic pepper

1 tsp. cumin

1 medium onion, diced

1 stalk celery, diced

1 cup chopped carrots

1 medium green pepper, chopped

2-3 oz. bulk sausage

2 slices cheddar cheese

Preheat oven 350º

Sauté onion, celery, carrots, and green pepper. In large bowl combine kidney beans, and vegetable mixture. Brown sausage until no longer pink. Add to beans with spices. Spoon into lightly greased casserole dish. Lay cheese over top. Bake 350º for 30 minutes. Let cool slightly before serving.

© Crackerberries 2014

Big Boys Breakfast Casserole

This is also known as Moo-Chi-Pig Casserole that was posted two years ago. With the garden growing weeds faster than the veggies, my time spent in the kitchen is not as often as I would like.  I do plan to get some canning recipes on as soon as I start harvesting.  Stay tuned and enjoy this favorite recipe that hubby takes to share with his co-workers.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby and Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2011

Meatball Veggie Bake

¾ lb burger
1 egg
¼ cup Italian bread crumbs
½ tsp marjoram
1 Tbsp BBQ sauce
1 Tbsp vegetable oil
1 can cream of mushroom soup
¼ cup milk
½ tsp nutmeg
1 tsp gravy master
2 large potatoes
2-4 cloves garlic
1 tsp Lawry’s seasoning salt
1 medium onion
4 oz sliced fresh mushrooms
6 oz sweet petites carrots
1 cup frozen peas

Combine burger, egg, bread crumbs, marjoram and BBQ sauce together in bowl and mix well. Shape into 20-two inch meatballs. In large skillet, brown meatballs in vegetable oil on all sides. Remove meatballs from skillet, reserving 1 tbsp of grease.

Wash, peel and cube potatoes; cook with garlic in water until done well enough to mash/whip. In mixing bowl, mash or whip the potatoes with ¼ cup of the chopped onion and Lawry’s seasoning salt and a little bit of milk. Set aside.

Cook carrots and peas; drain; set aside.

Using 1tbsp grease, cook the remaining chopped onion and mushrooms in the skillet, just until tender. Add cream of mushroom soup, milk and nutmeg and heat until thick and bubbly.

Place meatballs in well greased 3quart casserole dish around the outside. Place carrots and peas in the center and pour mushroom mixture over top. Scoop potatoes strategically around the casserole; bake 375º for 45 minutes or until potatoes are lightly browned. Let stand 10 minutes before serving.


© Crackerberries 2011

Turkey Noodle Casserole

2 cups uncooked wide egg noodles
1 medium onion, chopped
2 stalks celery, chopped
2 cups cooked turkey
1 Tbsp flour
3 Tbsp butter or margarine, divided
1 can cream of mushroom soup
2 oz diced pimentos
½ cup parmesan cheese
1 cup milk
1 cup frozen peas
1 cup Panko Italian style bread crumbs


Cook noodles according to package directions, drain and set aside.

In large skillet cook onion and celery in 2 Tbsp butter or margarine until tender; sprinkle with flour and cook 2 minutes, add milk and cook until thickened and add cream of mushroom soup and cook until heated. Add pimentos, peas and turkey and mix well.

Place noodles in greased 10 inch square baking dish. Pour turkey mixture evenly over noodles.

In small bowl combine bread crumbs, parmesan cheese and 1 Tbsp melted butter. Spread over top of casserole. Bake at 375º for 20-25 minutes or until bubbly. Let stand 10 minutes before serving.


© Crackerberries 2011

Spaghettie Pie Casserole

8 oz spaghetti
16 oz pasta sauce
1 lb ground beef
2 eggs
2 Tbsp butter
¾ cup parmesan cheese
1 Tbsp Italian seasoning
1 tsp garlic powder
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced

Cook spaghetti according to package directions; drain. Add 2 Tbsp butter, eggs and ½ cup parmesan cheese; set aside.

In large skillet, cook onion, celery, garlic and beef; drain if necessary. Add sauce until heated.

Place spaghetti mixture in greased baking dish, pushing spaghetti up around the sides and making a well in the center forming a crust. Pour sauce over spaghetti. Sprinkle with remaining parmesan cheese.

Bake in 350º oven for 25-30 minutes or until sides are lightly golden; remove from oven and let stand minutes prior to serving.


© Crackerberries 2009

Moo-Chi-Pig Casserole

This is a great brunch or breakfast for a crowd. Made the night before leaves your morning open to relax, enjoy your coffee and company without slaving in the kitchen. Not only that, but it’s a pretty tasty casserole. Serve as is or add salsa or ketchup.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby & Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2009