PUFFED POTATO CASSEROLE RECIPES

Name: Cheese And Sausage Breakfast Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8-10 serving(s)
Ingredients: 8 slices white bread, cut into cubes; 1 lb pork sausage, crumbled and cooked; 1 1/2 cups grated sharp cheddar cheese; 10 large eggs; 2 cups milk (do not use nonfat or lowfat); 2 teaspoons dry mustard; 1 teaspoon salt; pepper

CHEESE AND SAUSAGE BREAKFAST CASSEROLE RECIPE - FOOD.COM

Cheese And Sausage Breakfast Casserole Recipe - Food.com image

Make and share this Cheese And Sausage Breakfast Casserole recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

8 slices white bread, cut into cubes
1 lb pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar cheese
10 large eggs
2 cups milk (do not use nonfat or lowfat)
2 teaspoons dry mustard
1 teaspoon salt
pepper

Steps:

Grease 9x13 inch glass baking dish.
Place bread cubes in prepared dish.
Top with sausage and cheese.
Beat together eggs, milk, mustard and salt.
Season with pepper.
Pour egg mixture over sausage mixture.
Preheat oven to 350 degrees.
Bake casserole until puffed and center is set, about 50 minutes.
Cut into squares and serve.

Nutrition Facts : Calories 455.4, FatContent 31.3, SaturatedFatContent 13, CholesterolContent 304.1, SodiumContent 1029.6, CarbohydrateContent 16.4, FiberContent 0.7, SugarContent 1.4, ProteinContent 25.7

SLOW COOKER BEEF STEW RECIPE - OLIVEMAGAZINE

Slow Cooker Beef Stew Recipe - olivemagazine image

This hearty stew is full of iron, protein and natural antioxidants. Pop beef shin, red wine and veggies into a slow cooker and leave for four hours

Provided by Janine Ratcliffe

Categories Dinner

Total Time 4 hours 20 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

750g beef shin or other braising beef, cut into other large chunks and fat removed
2 tbsp plain flour, heavily seasoned
2 tbsp olive oil
100ml red wine
1 onion, chopped
2 carrots, diced
2 sticks celery, diced
1 tbsp tomato purée
rosemary chopped to make 2 tsp
400ml beef stock
mashed potato, to serve
long-stemmed broccoli, to serve
a handful flat-leaf parsley, to serve

Steps:

Heat the slow cooker to high. Toss the beef in the seasoned flour then shake off the excess. Heat 1 tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, making sure not to crowd the pan, on a high heat until browned all over. This will add a lovely deep colour to the final stew. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil.
Pour the red wine into the frying pan and bubble, scraping the crusty bits from the base. Tip into the slow cooker. Add the onion, carrots, celery, tomato pur é e, rosemary and beef stock to the slow cooker and stir. Put on the lid and cook for 4 hours, then season. Serve the stew in bowls with mashed potato, broccoli and a sprinkle of parsley, if you like.

Nutrition Facts : Calories 400 calories, FatContent 17 grams fat, SaturatedFatContent 5.5 grams saturated fat, CarbohydrateContent 12.7 grams carbohydrates, SugarContent 4.4 grams sugar, FiberContent 3.4 grams fiber, ProteinContent 42.3 grams protein, SodiumContent 0.5 milligram of sodium

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CHEESE AND SAUSAGE BREAKFAST CASSEROLE RECIPE - FOOD.COM

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