Sunday, June 29, 2008

Redneck Casserole

I picked this for my week on the recipe group a long time ago...I'm guessing I had a frugal theme. Finally got around to making it and we had it with a leafy green salad. Totally a kid favorite meal!

1 (28 ounce) can baked beans
6-8 hot dogs
4 cups tater tots
1 cup sharp cheddar cheese, shredded
Set your oven to 450.

Dump your can of baked beans into a casserole dish. Set the dish aside.

Cut up your hot dogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.

Cover the bean and dog mixture with tater tots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.

Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown.

When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in!

Saturday, June 28, 2008

Potato Casserole

The ingredients in this were so simple and it turned out really good! I used fresh tomatoes because I didn't have any stewed tomatoes but that's the only change I made. We'd happily have this again!!

Potato Casserole

1 lb. Hamburger meat
6 med. potatoes, sliced thin
1/8 tsp. garlic salt
2 med. onions, sliced thin
1/8 tsp. oregano
14 oz. can stewed tomatoes

Brown hamburger meat, drain. Spray 9x13 pan w/pam. Layer potatoes, onions, and meat.
stir oregano and garlic salt into stewed tomatoes, spoon over Hamburger meat mixture.
Cover tightly with foil. Bake at 350 deg. for 90 minutes.

Breakfast casserole

Mandi sent this recipe to the group. By the time I ended up changing things for what I did and didn't have on hand it was totally different LOL We liked it but I don't think I'd make it again because of the bread portion...the texture ends up weird for me.

I put mushrooms and red bell pepper in just to add some fresh veggies but then I went to get the cheddar and didn't have any so I subbed mozzarella and cheddar would have been much better!

Breakfast Sausage Casserole

1 pkg. (16 oz.) fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) Evaporated Milk
10 large eggs, lightly beaten
1 tsp dry mustard
1/4 tsp onion powder
Ground black pepper to taste

1 Grease 13 x 9-inch baking dish. Place bread in prepared bakingdish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onionpowder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinklewith sausage. Cover; refrigerate overnight.

2 Preheat oven to 325° F.

3 Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

Servings: 8