Have you ever stared at something then suddenly realized you could do something else with it? I did that exact thing with my leftover baked potatoes. I have baked potatoes, and just used them for normal leftovers. David would used as a normal side dish, or top them for BBQ pork or brisket. But Carmen was home, and I wanted to make something different.
I have made a Breakfast Casserole with a hash-brown crust before but it was made with those frozen hash-brown patties. I decided to shred the leftover baked potatoes, and make a breakfast casserole. Simple – right? It was!Clean, and peal the potatoes.I used a boxed shredder, and used the large grater side.Spray the bottom of a casserole dish (9×13) with non-stick cooking spray, and then layered the potatoes on top.The rest was either frozen or canned, but assembled and re-purposed into the casserole. The first being the roasted bell peppers, chopped to add color and a bit of a bite.Jimmy Dean frozen turkey sausage. I had half of bag left in the freezer. So simple, pre-cooked. Done.(8) Eight eggs, beaten with a cup of sour cream (no milk- do what you can with what you have – right?).Mixed in ground mustard (a must for my breakfast dishes – adds a bite without a lot heat), parsley, salt and pepper. Blend together.I added about 2 cups chopped frozen broccoli to casserole. With the red bell pepper it adds a nice color.Pour the egg and sour cream mixture over the top of the hash-brown layers.Top everything with shredded cheddar cheese (again, what I had in the freezer). Oven at 350 degrees, and bake for 30 minutes or until golden brown and cooked through. Since everything was already cooked but the eggs, it really is a simple bake.My corner piece…It was bright, creamy, and super yummy! Carmen loved it – she didn’t have to make anything for breakfast- score. And, it made for great leftovers for the week as well since it was mainly David and I at home.Breakfast Casseroles are a great way to use up to lots of little things left in the freezer or refrigerator. Carmen really liked it. I loved this. David really enjoyed it as he loves potatoes, and anything that I cook with them in it. What do you cook that you use up your leftovers or extras?
David had French Onion soup every night on the cruise (as it was a splurge, and takes more time than I am willing to do). But then this recipe was in Southern Living’s Magazine. So I thought I would give it a try. Please click on the link for their recipe instructions. Sliced onions, with unsalted butter, parsley, bay leaves, thyme, salt and pepper.Baguette sliced, and toasted in a 350 degree oven for 12 minutes.Onions, cooked…to nothing…3 hours later…I am not sure I did this correctly…but the smells in the kitchen were amazing. Flour added, then Sherry, and beef broth.First layer of casserole.First layer with cheese added.Second layer with cheese.Baked, covered…then uncovered and broiled to brown. Doesn’t look ANYTHING like theirs, but the flavor was amazing. David loved it, as did Stephen. It will be a long while before I make this again, and it will be in Fall or Winter due to the time in the kitchen–but I will make it again.
I found this recipe at Dinner at the Zoo.
We had our couples weekend, and this was our night to cook.
- 8 small tortillas cut into halves, corn or flour
- 2 cups of cooked shredded chicken breast
- 2 cups of shredded Monterey Jack cheese
- 1 15-ounce can of pinto beans rinsed and drained
- 2 cups red enchilada sauce
- cooking spray
- optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato
Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.
Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
Sprinkle the remaining 1/2 cup cheese over the top.
Cover with foil that’s been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
Let sit for 5 minutes to firm up, then top with garnishes and serve.
We used canned chicken, and used extra sauce, and tortillas. It turned out super yummy. It was better the second day. The last picture is all I could eat. My eyes were much bigger than my stomach.
The other night I wanted a casserole. Something savory, comforting but without mushroom soup or rice. We had cauliflower rice and frozen spinach…add wine and chicken – done. Casserole.
Two bags of riced cauliflower (one was savory herb, the other was plain), 1 package of frozen spinach, defrosted, and drained.Mixed together (fluffed).Season chicken thighs with ground mustard, chives, celery seed, parsley, salt and pepper.Place chicken thighs on top of the spinach and cauliflower mixture. Add a cup of white wine around the edge.Bake at 350 degrees until chicken is cooked through, and add crispy onions.Bake for another 5-8 minutes or until the onions are golden brown.My plate. The flavor was nice, and comforting. I will say it need a fat. Next time I will add a couple of teaspoons of butter or additional olive oil. But it satisfied my craving for comfort food. David missed the mushroom soup…but he did enjoy it.