Egg and Sausage Souffle

Recipe from Lorene Johnson

This recipe is great for Brunch!  I prepared it the night before and put it in the oven just before opening gifts on Christmas morning. It was ready for us by the time we'd opened our gifts!  It's delicious!

Ingredients:

12 eggs, beaten

1 cup grated Sharp cheese

1 1/2 cups milk

1 lb. ground sausage (can use ham or bacon)

1 can Cream of Mushroom Soup

1-4 oz. jar mushroom pieces, drained

4-6 slices of bread, crusts removed

3/4 tsp. dry mustard

3 Tbsp. minced green onions

3 Tbsp. minced green peppers

salt and pepper

1/4 cup milk

Directions:

Beat eggs and set aside. Cook meat. Chop onion and pepper. Butter 9X13 casserole dish. Line with bread. Cover with cheese, then top with meat, crumbled. Add mustard, milk, onions, pepper, eggs, salt and pepper; pour over bread, cheese, and sausage. Cover and place in fridge overnight. Just before baking, mix Cream of Mushroom soup with 1/4 cup milk. Add mushrooms and pour on top. Bake at 300 for 1 1/2 hours. 

Cheesy Spaghetti Bake

Adapted from Ivory Family Favorite's Cookbook

It was one of those busy days where I would have zero time to make dinner. I found this recipe which I was able to make ahead of time and just pop it in the oven!

Ingredients:

1 1/2 pounds Italian Sausage

8 ounces mushrooms, sliced

1 onion, chopped

2 cloves garlic, minced

1 large can spaghetti sauce

12 ounces spaghetti, broken in half and cooked al dente

8 ounces Mozzarella, grated

1/4 cup fresh grated Parmesan cheese

Cook sausage, mushrooms, onion and garlic until brown. Drain. Add spaghetti sauce. Simmer for 20 to 25 minutes, uncovered. In glass baking dish, layer half of the cooked spaghetti, half of the Mozzarella cheese and half of the sauce; repeat. Sprinkle Parmesan cheese on top. Bake at 375 degrees for 30 minutes, uncovered.

Spaghetti Squash Casserole

Adapted from Loaves & Fishes Cookbook

Looking to add a healthy dish to your repertoire?  Well, this is the casserole for you!  (especially if you decided to leave out the bacon...)  In the fall I am obsessed with squash.  I have been in love with butternut squash for years, but really just discovered spaghetti squash this year.  It's great as a substitute for noodles and really easy to cook!  As usual, my husband was a bit skeptical of this new recipe, but was pleasantly surprised.  It's also great for leftovers!

Ingredients: 

• 2 1/2 lbs spaghetti squash
• 3 T vegetable oil
• 1 large yellow onion, minced
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• Salt & pepper, to tatste
• 1 lb lean ground turkey
• 6-8 pieces of bacon
• 2 tomatoes, chopped
• 1 cup low-fat cottage cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh parsley, minced
• 3 T basil, chopped
• 1 cup bread crumbs
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees. Cut squash in half, scoop out seeds and lay skin side down on cookie sheet.  Bake approximately 45 minutes or until soft.  Use a fork to scoop out spaghetti strands.
2. Heat vegetable oil on high in a large skillet and add onion, red bell peppers, garlic, oregano and salt and pepper.  Sauté 4 minutes and then continue to cook uncovered until liquid evaporates.  Remove from heat.
3. Cook the bacon in a skillet on medium-high heat until crisp.  Crumble bacon and set aside.  Cook the lean ground turkey in a skillet until meat is no longer pink.  Set aside. 
4. Stir in spaghetti strands, bacon, ground turkey, cottage cheese, mozzarella cheese, parsley, 2 Tablespoons of basil and the bread crumbs.  Put mixture in a greased 9x13 inch casserole dish. 
5. Mix together Parmesan cheese and remaining basil.  Sprinkle on top.  Cover casserole dish with foil and cook for 40 minutes at 375 degrees.

Notes:  Serve with extra Parmesan cheese.  Consider adding mushrooms, artichoke hearts, or capers to dish.  Also would be yummy substituting Feta cheese for the cottage or mozzarella cheese.