Hash Brown – Sausage Not Just For Breakfast Casserole

sausage and egg



1 pound mild ground pork sausage

1 pound hot ground pork sausage

1 large package frozen hash browns

1 1/2 teaspoons salt, divided

1/2 teaspoon pepper

2 cups shredded sharp cheddar cheese

8 large eggs

2 cups milk



  1. Cook hot and  mild sausages in a large skillet over medium heat until sausage is browned and crumbly.  Drain.
  2. Prepare hash browns according to directions on package.  Add 1/2 teaspoon salt and pepper.
  3. Mix sausage, hash browns and 1 cup cheddar cheese.  Pour into a greased 13″x9″ baking pan.
  4. Whisk eggs, milk and 1 teaspoon salt.  Pour evenly over potato/sausage mixture.
  5. Sprinkle remaining 1 cup cheddar cheese over casserole.  Bake at 350 degrees for 40 minutes.

Greek Moussaka



3 medium eggplants

olive oil as needed

2 pounds ground beef

2 medium onions, chopped

3 Tablespoons  minced garlic

1 (12 oz) can tomato sauce

2 teaspoons dried oregano

salt and pepper to taste


For the Cheese Sauce

6 Tablespoons butter

1 teaspoon salt

1 teaspoon black pepper

4 Tablespoons flour

2 cups half and half

2 eggs

1 1/4 cups grated Parmesan cheese


Directions – preheat oven to 350

  1. Grease a 9″ x 13″ baking pan
  2. Peel the eggplants, then slice 1/4 inch thick
  3. Brush a cookie sheet with olive oil
  4. Coat each side of the eggplant slices with olive oil and season with salt and pepper (seasoned salt can be used)
  5. In batches, broil eggplant slices until browned, turn once and brown on other side (Brush with olive oil as needed).  Continue until all slices are browned
  6. Place half of the browned slices in prepared baking dish
  7. In large skillet, saute onions until soft.  Add beef and cook until no longer pink; drain fat
  8. Add garlic, tomato sauce, oregano, salt and pepper.  Bring to simmer for about three minutes.  Pour mixture over eggplant in prepared pan
  9. Arrange remaining eggplant slices over the beef mixture
  10. PREPARE CHEESE SAUCE. Melt the butter in a medium saucepan. Add flour and whisk so that no lumps appear.  Add salt and pepper to taste.  Gradually stir in half and half, cook and stir over medium heat until thick
  11. In a small bowl, slightly beat eggs.  Add about 1/4 cup of sauce from saucepan to the eggs We do this to temper the eggs so that they will not start to cook when added to sauce pot), mix well. Add eggs to sauce pot, add Parmesan cheese and mix well again.
  12. Pour sauce over eggplant in baking dish
  13. Bake at 350 for 50 minutes and remove from oven
  14. Let sit for 10 minutes and cut into squares. Serves 6

Easy Peasy Cheesy Chicken and Rice Casserole

Easy Peasy Cheesy Chicken and Rice Casserole



2 cups uncooked white rice

1 bag frozen peas

2 cans condensed Cream of Chicken soup

3 1/2 cups warm water

1 ounce package of dry onion soup mix

6 boneless, skinless chicken breasts

2 cups shredded cheese (whatever kind you like)



  1. Preheat oven to 350 degrees F
  2. Spread uncooked rice and frozen peas into the bottom of a 9″ x 13″ baking pan.
  3. Rinse chicken breasts and pat dry with paper towels.  Arrange chicken breasts over rice, making sure the pieces do not overlap.
  4. Mix the condensed soup with the water until smooth and pour over chicken.
  5. Sprinkle dry soup mix over chicken.  Cover baking dish and seal tightly with aluminum foil.  Bake for about 1 hour and 15 minutes.
  6. Remove pan from oven and remove aluminum foil.  Bake for an additional 10 minutes. Remove pan from oven and sprinkle shredded cheese over top and broil until cheese is melted (about 5 mins).
  7. Let stand for about 5 minutes before serving.  Enjoy!

Serves 6 people.

Shepherd’s Pie

shepherds pie



2 pounds ground beef

4 cups hot mashed potatoes

8 ounces cream cheese

3 cups shredded cheddar cheese

2 cloves minced garlic

6 cups frozen mixed vegetables, thawed

2 cups beef gravy



  1. Heat oven to 375 degrees.
  2. Brown meat in a large skillet; drain.
  3. Mix hot potatoes, cream cheese, garlic and 1 cup of the cheddar cheese until blended.
  4. combine meat, vegetables and gravy; spoon into a 9″ x 13″ baking pan.
  5. Cover with potato mixture and the remaining cheddar cheese.
  6. Bake 30 minutes, or until heated through; let sit 5 minutes before serving.

Green Bean Casserole with Bacon

green bean casserole



1 1/2 pounds fresh green beans

1 cup boiling water

12 ounces fresh mushrooms, sliced

8 slices bacon, diced

2 teaspoons minced garlic

4 tablespoons butter

3 tablespoons all-purpose flour

2 cups light cream

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper




  1. In an extra-large skillet cook beans in boiling lightly salted water about 4 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. 
  2. In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.
  3. For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute.  Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. 
  4. Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

Creamy Mac and Cheese



  • 3 cups uncooked elbow macaroni 
  • 6 tablespoons (1/2 stuck) butter, cut into pieces
  • 3 cups plus 1 cup shredded sharp Cheddar cheese
  • 3 eggs, beaten
  • 3/4 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 1/4 cup whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper


Boil the macaroni in a saucepan until tender, about 7 minutes. Drain.  In a medium saucepan, mix butter and 3 cups shredded cheese. Stir until the cheese melts. In a 13″ x 9″ baking pan, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Spread remaining shredded cheese over top of pan and bake at 400 degrees for about one hour, or until bubbly.

Classic Lasagna

lasagnaThis classic recipe is sure to please the whole family!  It can be made with hot or sweet Italian sausage, or a combination of both.  Whichever you choose, It’s sure to be a hit at the next family gathering.  This recipe takes a little longer to cook, but the result is worth the wait!  Enjoy!


  • 9 lasagna noodles
  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 16oz can sliced mushrooms, drained
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 4 15oz cans tomato sauce
  • salt and pepper to taste
  • 1 15oz container ricotta cheese, or more, if you like
  • 3 eggs, beaten
  • 1/3 cup grated Parmesan cheese
  • 1 pound shredded mozzarella cheese


  1. Preheat oven to 350 degrees
  2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
  3. Add olive oil to large pot over medium heat.  Saute onion for about five minutes.  Add the ground beef and sausage and cook through. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
  4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
  5. Ladle enough of the meat sauce into a 9×13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
  6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.