Taco Casserole

RECIPE OF THE DAY - Taco Casserole My husband and 2 girls LOVE this Taco Casserole! Be sure to save this by clicking "SHARE"! You will be able to find it on your own timeline later! 1 7oz. bag Nacho Cheese Doritos, crushed 1 lb. hamburger, browned 1 pkg. taco seasoning, mixed according to directions 1 (8 oz.) pkg. shredded Cheddar cheese 1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce Sliced tomato Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Cauliflower "Mac" and Cheese Casserole

Cauliflower "Mac" and Cheese Casserole
Sea Salt, as needed plus 1/2 tsp
1 large head cauliflower, cut into small florets
1 c heavy cream
1 1/2 tsp spicy brown mustard
1 1/2 c shredded sharp cheddar, plus 1/2 cup for topping the casserole
1/4 tsp ground black pepper 1/8 tsp garlic powder
Equipment: 8 x 8 or 8 x 11 baking dish (may brush a small amount of olive oil if you choose to avoid possible sticking)
Directions: Preheat oven to 375 degrees. Bring a large pot of water to a boil, season the boiling water with sea salt.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a medium saucepan then whisk in the mustard until smooth. Stir in 1 1/2 cup of cheese, salt, pepper & garlic powder then whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.

Taco Casserole

Taco Casserole 1 7oz. bag Nacho Cheese Doritos, crushed 1 lb. hamburger, browned 1 pkg. taco seasoning, mixed according to directions 1 (8 oz.) pkg. shredded Cheddar cheese 1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce Sliced tomato Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes. — Note: You can also put the lettuce on after you bake it.

Spaghetti Squash Casserole

Spaghetti Squash Casserole 1 spaghetti squash, halved lengthwise and seeds removed 1 tablespoon vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1 teaspoon dried basil 2 plum tomatoes, chopped 1 cup (8 ounces) 1% cottage cheese 1/2 cup (2 ounces) shredded low-fat mozzarella cheese 1/4 cup chopped parsley 1/4 teaspoon salt 1/4 cup (1 ounce) grated Parmesan cheese 3 tablespoons seasoned dry bread crumbs Preheat the oven to 400 Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs. Bake for 30 minutes, or until bubbly and heated through.

French Toast Casserole

French Toast Casserole

1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

Farmer's Casserole

~Farmer's Casserole;




ingredients:

6 c. frozen shredded hash browns

1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t.salt 1/4 t.pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.Bake at 350 45-55 min.