9 INCH CASSEROLE DISH RECIPES

Name: Cheesy Bacon Egg Hashbrown Casserole
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 (30 oz.) package frozen shredded hashbrowns, thawed; 1/2 pound bacon, cooked crisp and crumbled; 8 eggs; 1/2 cup milk; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; Pinch of cayenne pepper; 8 ounces shredded cheddar cheese; Chopped green onions for garnish, optional

CHEESY BACON EGG HASHBROWN CASSEROLE - LET'S DISH RECIPES

Cheesy Bacon Egg Hashbrown Casserole - Let's Dish Recipes image

This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns.

Provided by Danelle

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 (30 oz.) package frozen shredded hashbrowns, thawed
1/2 pound bacon, cooked crisp and crumbled
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Pinch of cayenne pepper
8 ounces shredded cheddar cheese
Chopped green onions for garnish, optional

Steps:

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
Spread hashbrowns in an even layer in the bottom of the prepared pan.
In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

CHICKEN AND WILD RICE CASSEROLE RECIPE | TRISHA YEARWOOD ...

Chicken and Wild Rice Casserole Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Cook the long-grain and wild rice mixes according to the package directions. Set aside.
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

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