Try a breakfast casserole during the holiday season.
For the holidays, all-in-one dishes can’t be beat. Stews, soups and casseroles that only need a salad or a slice of crusty bread to round out the meal save time and hit the spot on a cold day.
Breakfast casseroles — which also make great dinner entrees — are in the same category. Make one early in the day for dinner, or the night before for breakfast.
The first recipe here, for Chicken Strata, is from Joyce Williams of Springfield, Ill.
“It’s unique in that it doesn’t use the usual breakfast meats. This could also be used as a main dish around the family supper table,” she says.
The next recipe is a favorite of Janet Glick. When she’s making it for breakfast, here’s what she does to get as much preparation done as possible the day before:
“In the afternoon or evening, I will cook the pork sausage. If needed, I will use the food processor very cautiously to crumble the meat after it is cooked. I cook the chopped onion with the sausage. Drain off the grease.
“I will then mix all of the ingredients except the eggs and parmesan and put into two pie dishes. Cover with plastic wrap and in the morning mix the dozen eggs in a blender and pour half of the mix over the ingredients in each pie dish. Use a fork to insure that the egg mixture saturates the ingredients,” Glick writes.
If she only wants one quiche, she cuts the recipe in half.
8 slices whole-wheat or white bread
2 cups cubed, cooked chicken (or 2 cups canned chicken, drained and fork-broken into bite sized pieces)
1/2 cup celery, chopped fine
1/2 cup green pepper, chopped fine
1/2 cup onion, chopped fine
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
3 eggs, slightly beaten
1 3/4 cup milk
1 can cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Grease 12-by-8-inch (2-quart) baking dish. Cut 2 slices bread into ½-inch cubes; place in plastic bag and set aside. Cut rest of bread into 1-inch cubes. Place half of 1-inch cubes in bottom of prepared dish.
In medium bowl, mix chicken, celery, green pepper, onion, mayonnaise, salt and pepper. Spoon over bread cubes. Sprinkle remaining 1-inch cubes over chicken mixture.
In small bowl, combine eggs and milk; pour over top. Cover; refrigerate overnight.
Preheat oven to 325 degrees. Uncover and sprinkle mixture with reserved ½-inch bread cubes. Spoon soup evenly over top. Bake uncovered for 50 to 60 minutes or until firm and set. Remove from oven. Sprinkle cheese over top. Let stand 10 minutes before serving.
Serves 8 to 12.
Warm-You-Up Sausage Quiche
1 pound bulk mild pork sausage
¼ pound bulk hot pork sausage
2 cups (16 ounces) small-curd cottage cheese
3 cups (12 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
½ cup all-purpose flour
½ cup butter or margarine, melted
1 teaspoon baking powder
2 cups sliced fresh mushrooms
¾ cup finely chopped onion
Grated parmesan cheese (optional)
In a large skillet over medium heat, cook sausage until no longer pink; drain.
In a large mixing bowl, beat eggs, next three cheeses, flour, butter and baking powder. Stir in mushrooms, onion and sausage.
Transfer to 2 greased 9-inch round baking dishes (dishes will be full). Sprinkle with parmesan, if desired.
Bake at 375 degrees for 33 to 38 minutes or until a knife inserted near center comes out clean.
Makes 2 quiches (6 to 8 servings each).
-- We’re looking for slow cooker recipes — anything from soup to dessert. If you have a good one, please send it to the Trading Post at one of the addresses below. Feel free to include tips on making the recipe and comments on how it tastes.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or e-mail email@example.com. Please include your name, city and daytime phone number.