Sausage Egg Casserole

This Sausage Egg Casserole is a breakfast casserole I’ve made on several occasions and it always gets rave reviews. People ask me for the recipe. The ultimate compliment!

Sausage Egg Casserole

‘Eat breakfast like a king lunch like a prince and dinner like a pauper.’ Most dietitians advise a healthy and filling breakfast, for a fueled and energized productive day.

Starting the day with a healthy and sumptuous tasty breakfast does not need hours of preparation and cooking. Breakfast casseroles are the best and most filling way to start off the day.

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Sausage Egg Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A delicious sausage and egg breakfast casserole with mushrooms and cheese. The cooked casserole freezes well. 

Course: Breakfast
Cuisine: American
Servings: 6
Calories: 250 kcal
Ingredients
  • 3/4 pound ground pork sausage
  • 1 tablespoon butter
  • 4 green onions chopped
  • 1/2 pound fresh mushrooms sliced
  • 10 eggs beaten
  • 1 16 ounce container low-fat cottage cheese
  • 1 pound Monterey Jack cheese shredded
  • 2 4 ounce cans diced green chile peppers, drained
Instructions
  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
  2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. Pour into the prepared baking dish.
  5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

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More recipes you might like.

Mini Ramen Noodle Frittatas
Breakfast Slop
Cheesy Ham and Broccoli Bubble Up Bake

Brunch Enchiladas

I often have company for brunch. To me it’s a fun thing to do. This Brunch Enchiladas casserole is one of my best menu items. It’s loaded up with ham, eggs and cheese that not only makes it flavorful but really hearty and fun for my guests.

Brunch Enchiladas

One of the things I really like about this casserole, other than the fact that it’s so good, is that it can be assembled the day before. The day of the brunch just pop it in the oven and you’re good to go!

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Brunch Enchiladas
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 
Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.
Course: Breakfast
Cuisine: Mexican
Servings: 6
Calories: 220 kcal
Ingredients
  • 1 pound cooked ham chopped
  • 3/4 cup sliced green onions
  • 3/4 cup chopped green bell peppers
  • 3 cups shredded Cheddar cheese divided
  • 10 7 inch flour tortillas
  • 5 eggs beaten
  • 2 cups half-and-half cream
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1 dash hot pepper sauce
Instructions
  1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up.
  2. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  3. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  4. The next morning, preheat oven to 350 degrees F (175 degrees C).
  5. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

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Slow Cooker Chicken Casserole

This slow cooker chicken casserole will make you forget the fear of making a Thanksgiving turkey. Use your slow cooker with boneless chicken breasts.

Then you can dress the whole thing up with traditional fixings.

Turkey gravy, bread stuffing mix, and fresh mushrooms just beg for a little cranberry sauce on the side.

If your family insists on turkey, use half a fresh turkey breast with the skin and bones removed.

Because this Thanksgiving dinner is made in a slow cooker, you will get to enjoy the holiday as well.

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Slow Cooker Chicken Casserole Recipe
Prep Time
45 mins
Cook Time
8 hrs
Total Time
8 hrs 45 mins
 

A delicious casserole that is much easier than a traditional roast turkey. Just let the slow cooker do all the work. 

Course: Main Course
Cuisine: American
Servings: 6
Calories: 365 kcal
Ingredients
  • 4 boneless skinless chicken breasts
  • 5 cups of dry bread cubes about 1 inch square
  • 1 cup fresh mushrooms sliced
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1/4 cup instant stuffing mix
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • 1 jar 12 ounces turkey gravy
  • 1 can 10.75 ounces condensed cream of mushroom soup
  • kosher salt and ground black pepper
Instructions
  1. Season the chicken breast with the kosher salt and black pepper, and then cut them into 1 inch cubes.
  2. In a medium bowl, toss together half of the dried bread cubes with half of the instant stuffing mix and set this mixture aside.
  3. In a separate bowl, combine the remaining half of the bread cubes and instant stuffing mix, then add the sliced mushrooms, onions, celery, poultry seasoning and sage. Add the turkey gravy and cream of chicken soup. Mix all the ingredients until well blended.
  4. Place the reserved mixture of breadcrumbs and stuffing mix into the bottom of a slow cooker. Layer it with the cubed chicken breast, then cover the chicken with the mixture of bread cubes, vegetables, soup and gravy.
  5. Cover the pot with a lid and turn the temperature to low. Cook for 4 to 6 hours.

Food For Thought – If you would like to serve individual portions, keep the chicken breasts whole rather than cubed. You can also use bone-in chicken breasts, but it’s best to remove the skin.

Enjoy!

Up Next:

Crock Pot Chicken a La King

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Mexican Chicken Casserole – Easy and Delicious

Mexican Chicken Casserole! Do you ever stand in front of your open refrigerator or cupboard and wonder what you’ll have for dinner?

 

The answer could be this simple casserole

It’s a great way to use cooked chicken. I’ve also used a rotisserie chicken from the grocery store.

So close that refrigerator door and get cooking!

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Mexican Chicken Casserole
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Chicken, tortillas, beans, diced tomatoes and green chiles, fajita seasoning and cheese come together in this delicious Mexican casserole. Can make ahead and freeze for later.
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 290 kcal
Ingredients
  • 1 medium onion chopped
  • 2 tbsp vegetable oil
  • 1 19 oz. can enchilada sauce
  • 1 16 oz can black beans, rinsed and drained
  • 1 14 1/2-oz can diced tomatoes with jalapenos
  • 1 11 oz. can Mexican-style corn, drained
  • 1 tsp fajita seasoning or chili powder
  • 1 tsp ground cumin
  • 1 10 oz. pkg 6-inch corn tortillas (I used flour instead - it was fine)
  • 3 cups chopped cook chicken I used a cooked rotisserie chicken from the store and picked it from the bone
  • 3 cups 12 oz. shredded Mexican four-cheese blend
Instructions
  1. Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, 5 min. or until thoroughly heated.
  2. Spoon one-third of the sauce mixture into a lightly greased 13x9-inch baking dish. Layer with one-third of tortillas, half of chopped chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.
  3. Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.

 

Enjoy!

Up Next:

Mexican Stuffed Shells

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Easy Chicken Casserole

This Easy Chicken Casserole is a classic buffet favorite that is a hit at potlucks everywhere. Chicken and noodles are an excellent combination and the celery adds an extra layer of flavor!

Easy Chicken Casserole

Be prepared with an extra large baking dish as this is truly cooking for a crowd!

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Easy Chicken Casserole With Noodles and Celery
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

A great chicken and noodle casserole that's really easy and will feed a crowd for not much money. Easily adjusted with many different ingredients for variety from the same recipe! 

Course: Main Course
Cuisine: American
Servings: 10
Calories: 320 kcal
Ingredients
  • 3 cups egg noodles cooked according to package directions
  • 4 cups cooked chicken meat only, diced or shredded
  • 4 cans 10.75 ounces condensed cream of celery soup
  • 3 cans 12 ounces evaporated milk
  • 1 cup celery chopped
  • 5 cups potato chips crushed
  • 1 teaspoon celery salt
  • kosher salt and ground black pepper to taste
Instructions
  1. Preheat the oven to 350F.
  2. In a large mixing bowl, whisk together 2 cans of the evaporated milk with the 4 cans of cream of celery soup. Blend in the cooked egg noodles and the cooked chicken. Season the mixture with the celery salt, the kosher salt and the black pepper.
  3. Add the chopped celery and pour the mixture into a large baking dish.
  4. Pour the remaining evaporated milk over the top of the mixture - do not mix it in - then cover the whole casserole with the crushed potato chips.
  5. Bake the casserole for about 50 minutes and serve hot

Good To Know – You can easily increase the volume of this recipe by adding vegetables, such as broccoli flowerets or increasing the amount of noodles.

Cheese is also a nice addition. Just sprinkle the top with the cheese of you choice prior to baking

On Your Own

Ritz crackers are a nice substitution for the potato chips. They seem to come out of the oven with a little more crunch.

Really a good Mix and Match recipe. Just adjust it to your family’s taste. It’s the basic technique that’s the key!

Trust me, no one will go away hungry!

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Easy Chicken and Rice Casserole

Easy Chicken and Rice CasseroleThis Easy Chicken and Rice Casserole Recipe contains some of our favorite ingredients that are simply mixed together and “forgotten” in the oven.

Boneless skinless chicken breasts can be left whole or cut in pieces, and you can vary the ingredients to suite your style; try substituting cream of mushroom soup and dry mushroom soup mix.

Add some parsley, throw in some Worcestershire – this is such a basic chicken recipe that even a caveman can do it!

Basic Chicken and Rice Casserole

Ingredients

4 boneless skinless chicken breasts, whole or halved
1 can (10.75 ounces) condensed cream of chicken soup
1 package (1 ounce) dry onion soup mix
1 cup uncooked white rice
2 1/4 cups chicken broth
kosher salt and ground black pepper to taste

Preheat the oven to 350F. Season the chicken pieces with the kosher salt and black pepper.

In a medium bowl, stir the rice, dry onion soup mix and the chicken broth together.

In a separate bowl, mix the chicken pieces with the cream of chicken soup.

Pour the rice mixture in a 9 x 13 baking dish. Pour the chicken mixture on top of the rice. Cover very tightly with foil and bake for 45 minutes to 1 hour.

Serves 4 to 6

Food For Thought – As noted above, this recipe is open to all kinds of variations, just keep the proportions the same. And to make a colorful garnish, sprinkle the baked chicken casserole with a little diced tomato and chopped parsley just before serving. Give this easy chicken and rice casserole recipe a try.

Chicken Noodle Casserole Recipe

This Chicken Noodle Casserole Recipe is an all-in-one dish chicken recipe that takes boneless skinless chicken breasts and bakes them with savory and easy to find ingredients.

Chicken Noodle Casserole Recipe

Baking at a medium temperature insures the chicken is succulent and moist.

Cooked egg noodles and Monterey Jack cheese combine to dress up boneless skinless chicken breasts into a rich and satisfying meal.

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Chicken Noodle Casserole Recipe

This delicious chicken and noodle recipe only uses a small amount of chicken to feed four people! 

Servings: 4
Ingredients
  • 2 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 package 8-ounces wide egg noodles, cooked
  • 1 1/2 cups frozen peas and carrots thawed
  • 1 can condensed cream of chicken soup
  • 1 1/4 cup milk
  • 4 slices Monterey Jack cheese
  • 4 slices white bread crusts removed
  • 1 tablespoon dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • kosher salt and ground black pepper to taste
Instructions
  1. Sauté the cubed chicken breasts in a large skillet with the olive oil. Make sure the chicken is cooked all the way through and there is no pink in the center of each piece, about 7 to 10 minutes.
  2. Preheat the oven to 350F.
  3. Whisk together the chicken soup and the milk, then add the peas and carrots, the dried minced onion, the chili powder and paprika. Season the mixture to taste with the kosher salt and black pepper.
  4. Add the soup mixture to the cooked chicken pieces in the skillet and simmer over a low temperature until the mixture is warmed through and bubbly.
  5. Stir the cooked egg noodles into the chicken mixture and then pour the combined chicken and noodles into a large baking dish, about 9 x 13. Top the dish with the sliced Monterey Jack cheese and then sprinkle the bread cubes over the cheese. Slightly press the bread cubes down a little into the chicken and cheese mixture.
  6. Bake in the preheated oven for about 30 minutes. The bread cubes should be browned and crispy. Serve while still bubbly and hot.

Food For Thought – Make substitutions to this Chicken Noodle Casserole Recipe to suit your style, and possibly your leftovers!

This casserole would be great with cut up sausage, beef stew or canned tuna.

You can change the soup to cream of mushroom if you’re using beef, or try a can of tomato soup with leftover spaghetti.

Experiment! Make this Chicken Noodle Casserole Recipe yours.

Good To Know – If you want to make this casserole ahead, let it cool down completely then wrap it tightly, first in plastic wrap then in aluminum foil, and freeze it.

Bring it out the night before you need it and let it thaw out gently in the refrigerator, then take off the plastic and reheat it in a moderate oven.

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Chicken Macaroni Casserole Recipe

This Chicken Macaroni Casserole Recipe is as easy as regular macaroni and cheese except with chicken. An easy and delicious weeknight meal!

The addition of the chicken not only makes the dish better but it also makes it a more complete meal!

The cream cheese makes it smooth and rich, the chicken soup makes it creamy, and you make it in 10 minutes!

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Chicken Macaroni Casserole Recipe
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This dish is so easy to make. Almost the perfect weeknight meal.

Course: Main Course
Cuisine: American
Keyword: Chicken Macaroni Casserole Recipe
Servings: 6
Calories: 365 kcal
Ingredients
  • 2 cups cooked macaroni
  • 2 cups cooked chicken meat only
  • 1/2 cup cream cheese softened
  • 1 can 10.75 ounces cream of chicken soup
  • 1/2 cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 350F.
  2. Whisk together the softened cream cheese with the cream of chicken soup. Add the cooked chicken and the cooked macaroni. Spread the mixture in a 9 x 13 baking dish. Sprinkle the shredded cheddar over the top.
  3. Bake the casserole for about 30 to 35 minutes, until the cheese is bubbly and everything is cooked through.

Tips and Tidbits

Turn this into a chili mac and cheese casserole by adding 2 tablespoons chili powder and a few dashes of hot sauce to the cream cheese and soup mixture, then proceed with the rest of the recipe.

Add any leftover vegetables you have to make this a truly memorable meal – canned or frozen string beans hold up well to the baking and add some color.

In fact, you could use leftover meat or a rotisserie chicken from the grocery. This would be an ideal recipe to use after Thanksgiving using leftover turkey and whatever veggies are leftover too!

I’ve never tried other meats but it seems to me that most any leftover cut of meat should work just fine. It all just depends on your family’s tastes.

Play with this Chicken Macaroni Casserole Recipe! Turn it into something else! Make it your own!!!

Up Next:

King Ranch Chicken Casserole – My Favorite

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Chicken Enchilada Casserole

Life just got easier. This Chicken Enchilada Casserole recipe is recommended for everyone who has ever had an enchilada. You can make them spicy for the macho men in the house, or mild and mellow for the kids.

Chicken Enchilada Casserole

Wrap these up in the morning and refrigerate them without the enchilada sauce. When it’s time for dinner, pour on the sauce and a little shredded cheese and pop in the oven… you’re done!

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Chicken Enchilada Casserole
Course: Main Course
Cuisine: Mexican
Servings: 10
Ingredients
  • 2 cups cooked chicken meat only, shredded
  • 10 8- inch flour tortillas, warmed
  • 2 cups cheddar cheese shredded
  • 2 cups Monterey Jack cheese shredded
  • 1 can 10.75 ounces condensed cream of chicken soup
  • 2 cups sour cream
  • 1 can 4 ounces roasted green chilies, diced
  • 1 medium yellow onion finely diced
  • 1 can 2 ounces sliced black olives
  • kosher salt and ground black pepper to taste
  • 1 can 15 ounces enchilada sauce, mild or hot - your choice
Instructions
  1. Preheat the oven to 350F. Wrap the flour tortillas in foil and get them warm.
  2. In a large bowl, whisk together the cream of chicken soup with the 2 cups of sour cream. Add the finely chopped onion, diced roasted chilies and the sliced black olives. Fold in the cooked chicken and season this mixture with the kosher salt and black pepper.
  3. In a separate bowl, mix the 2 cheeses together. Add half of the mixed cheeses to the chicken mixture.

Food For Thought – Any leftover cooked meat would work well with this recipe, even hamburgers. You can intensify the flavors by adding 3 tablespoons of chili powder, 1/2 teaspoon of cayenne pepper and a few dashes of hot sauce to the soup and sour cream mixture.

On Your Own – Even though these enchiladas are filling, think about serving them with guacamole and salsa on the side with Mexican rice and refried beans – there’s sure to be enough leftovers for lunch (maybe breakfast?) the next day.

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