Jumping Jack Casserole

Ingredients:
8 strips of bacon-diced
2 oz. of mushrooms-diced
1/2 a bell pepper-diced
1 cup milk
8 eggs
4 green onions-diced
8 oz Monterey Jack Cheese-shredded
(Whatever else you want to put in it)

Preparation:
Pre-heat oven to 350 degrees. Butter or grease dish ahead of time. Fry the dry ingredients until soft and golden. DRAIN WELL! Put eggs and milk in a bowl and mix well so that they are light and fluffy. Put the shredded cheese in the pan, spread evenly throughout it. Add the eggs and mix together. LAST thing you do is add the cooled bacon, onions, mushrooms etc. Bake for 30-35 minutes or until golden brown and done. Sit down, say grace and enjoy a marvelous meal! The best thing about this dish is you can be creative. Add whatever you want whether it be broccoli or something else like Ham.

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Super Brunch Sausage-Egg Casserole

Ingredients:
1 lb.sausage
2 cups milk
1 tsp. salt
5 slices bread
6 eggs
1 cup sharp cheese

Preparation:
Sauté sausage and drain. Tear bread and place in greased casserole dish(9x12). Beat together the eggs, milk and salt. Layer bread sausage and cheese. Pour egg mixture over all. Cover with foil and refrigerate overnight. Bake at 350 for 30 min. Remove foil and bake an additional 13 min. to brown. For variety use a spicy sausage or a cheese with jalapeno peppers

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Squash Casserole

Ingredients:
2 cups cooked yellow neck squash
3/4 stick margarine
2 eggs beaten
2 cups saltines (crushed)
1 cup grated sharp cheddar cheese
1 cup milk
1 cup chopped onions
salt & pepper

Preparation:
Melt margarine in a 7X11 casserole first and add other ingredients. Mix. Bake for 45 minutes at 375 degrees.

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Taco Pasta Casserole

Ingredients:
1 lb. Lean Ground Beef
1 packet Taco Seasoning Mix
1 Tbs. Butter
1 Large Onion, chopped
1 large Green Pepper, chopped (optional)
1 large box Shell Pasta
2 cans Stewed Tomatoes
1 jar Chunky Salsa
2 cups Cheddar Cheese, grated

In a large skillet over medium heat, brown ground beef
and drain excess liquid. Add taco seasoning spices as
directed on the package, and stir to blend; reserve.

In the same skillet, sauté onions and green pepper (if
desired) in 1 tablespoon butter until tender.

Meanwhile, cook pasta as directed on the package
and drain.

In a 9-inch by 13-inch baking pan, spoon stewed
tomatoes into the bottom of pan to cover. Layer
remaining ingredients in the following order: pasta,
ground beef and taco seasoning combination, salsa,
and cheese.

Repeat layering process until dish is full, making sure
to finish the top layer with cheddar cheese.

Bake in a pre-heated 400-F degree oven for 25 to 30
minutes. Remove from oven and let stand for about 5
minutes. Serve warm.

Serves 6 to 8

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Tamale Casserole

Ingredients:
1 tablespoon + 1 teaspoon canola oil
1 cup chopped green bell pepper
1 cup chopped red onions
1 tablespoon finely chopped jalapeno pepper
1 garlic clove, minced
8 oz. lean ground skinless turkey breast
1 cup no-salt-added tomato sauce
1 cup frozen corn kernels
3/4 teaspoon salt
1/2 teaspoon hot Mexican chili powder
3 oz. stone ground yellow cornmeal
1-1/2 oz. shredded reduced fat Monterey Jack cheese

Directions:
Place large nontick skillet over medium high heat 30 seconds; add oil;
heat 30 seconds more. Add bell pepper, onions, jalapeno pepper and
garlic and cook, stirring frequently, until tender, about 5 minutes.
Add turkey and cook, stirring frequently, until no longer pink, about
3 minutes. Add tomato sauce, corn, 1/2 teaspoon of the salt and the
chili powder; bring to a boil. Reduce heat and simmer, covered, 15
minutes, stirring once or twice. Preheat over 350 degrees F. In medium
saucepan, bring 1 cup water and remaing 1/4 teaspoon salt to a boil.
In small bowl, whisk cornmeal into 1 cup water. Using a wooden spoon,
slowly add cornmeal mixture to the boiling water in a thin steady
stream, stirring constantly, until mixture thickens and begins to form
large bubbles, about 5 minutes. Spoon turkey mixture into 8" square
baking pan. Spread cornmeal mixture evenly over top, so that filling
is completly covered. Bake 25 minutes. Sprinkle evenly with cheese
and continue to bake 5 minutes longer. Let stand 10 minutes before
serving.

Yield: 4 servings

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Tater-Tot-Casserole

Ingredients:
1 lb. cooked Hamburg
1 lb. Motz cheese (cubed into 1 inch pieces)
1 can of cream of mushroom soup
1 can cheddar cheese soup
1 can cream of chicken soup
1 2 lb. bag of Tater-tots

Preparation:
Mix the three cans of soup together in a bowl. In a deep casserole dish line the bottom with 1/3 of the soup mixture, then layer 1/2 of the tater-tots then the Hamburg, 1/2 of the remaining soup, then the rest of the tater-tots and then Hamburg. Top with the remaining soup. Cook covered for 1 hour or until bubbly. 350 degrees.

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