Broccoli and Cheese Brunch Casserole

Ingredients:
8 oz ground sausage
1 1/4 cup (about 10 oz pkg) chopped broccoli (thawed and drained if from a package)
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 tsp ground black pepper
1/2 tsp salt
1 roma (plum) tomato, thinly sliced (or diced), these are optional!

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350°F. Lightly grease a 7x11" baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with the remaining cheddar cheese. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.

This feeds about 8-10 people.

Enchillada Casserole

I have found that I like my enchilladas with lots of sauce... so if that's how you like it... this is a good recipe for you! I will have to add pictures later!

Ingredients
1 can (28 oz) Enchillada sauce (I personally prefer Las Palmas Green Chile Enchillada Sauce)
1 can (14.5 oz) diced tomatoes (you can use stewed Mexican style tomatoes as well)
1 can (15 oz) whole kernel corn
4-6 cooked chicken breasts (without skin or bones), diced
1 can (10 oz) condensed cream of chicken soup (or cream of mushroom)
1/2 yellow onion chopped
2 tsp crushed red pepper
1/2 tsp garlic powder
2 cups shredded cheese
10-12 tortilla shells

Directions
Preheat oven to 350°F. In a sauce pan mix cooked chicken with 1/3 of the enchillada sauce, corn, tomatoes, onion, cream of chicken soup, crushed red pepper, garlic powder, and 1 cup of shredded cheese. Bring to a boil, let simmer for 3-5 minutes. Scoop mixture into tortilla shells, rolling, and place seam side down in a greased 9'x13' casserole dish. When all tortillas are filled pour the remainder of the mixture on top along with the remaining enchillada sauce. Sprinkle with remainder cheese. Bake for 30 minutes.

If you need to stretch it to go a little farther serve with rice and chips!

Chicken Broccoli Casserole

This may not be greatest looking, but lets be serious what casserole really makes you drool just by looking at it!?!

Ingredients:

Broccoli (1-2 bushels or 1 large frozen bag)
2 Cups Cooked Chicken, diced or shredded
1 Cup Mayonnaise (we prefer Miracle Whip in our home)
1 Can Cream of Chicken Soup
1 Egg
1/2 tsp Salt
1/8 tsp Pepper
Dash of Paprika
Dash of Cayenne Pepper (**Only if you like spicing it up!**)
1/4 Cup Bread Crumbs
4-6 oz. Shredded Cheese (I like a mild cheddar personally)

Directions

Preheat oven to 375°F.

In a small bowl mix together Mayonnaise, Cream of Chicken Soup, Egg, Salt, and Pepper. In a casserole dish lay out a layer of broccoli, then a layer of chicken. Cover the chicken layer with the mayonnaise mixture. At this point I like to add a light sprinkle of paprika and if I feel like spicing it up a little I will sprinkle just a little bit of cayenne on. Sprinkle bread crumbs on top (you can use more or less than the 1/4 cup, just make sure there is a nice even coat that is fairly thin). Finally I sprinkle it all with cheese. We like a lot of cheese... but adjust to your preference!

Bake for 45 minutes so the broccoli will be fully cooked and the cheese will be melted.