Christmas Breakfast Idea: Breakfast Casserole

We all know Christmas dinner is something most of us wait all year for, and if done right, it's certainly worth the wait and effort. Christmas breakfast, though, can be a little different experience.

As a kid, I was always up early on Christmas morning trying to get my family up to open presents. That was enough of a chore, but when I had to wait for my Mom to make coffee, it drove me nuts. Sometimes we had to wait until she made some cinnamon rolls, or else we didn't eat until after all the presents were open.

At some point, though, my Mom started making a breakfast casserole, which I've found to be the perfect Christmas breakfast.

First of all, it's easy and quick to make and can even be assembled ahead of time. Secondly, you can throw it in the oven when you start opening presents and not worry about it until it's done. Thirdly, it's delicious and filling enough to usually keep you going until a mid-afternoon feast.

Ingredients2 bags Simply Potatoes (They're in a green bag in the dairy section, usually by the eggs. I like to use one bag of plain and one of Southwest style, which adds a little flavor)
1 large carton of Egg Beaters (or any egg substitute)
1 package Butterball Everyday pre-cooked turkey sausage patties (This is great, because it keeps it from being greasy)
2 cups shredded cheese, divided (I like Mexican style, but just cheddar will work fine, too)

DirectionsChop up the sausage patties into little pieces and mix everything together in a large bowl, except for some of the cheese. Dump it all into a baking dish or casserole coated with cooking spray. Top with the rest of the cheese. Bake at at least 375 for at least 45-60 minutes. The key is to make sure the eggs are cooked in the middle. If it's not, microwave it until it is, or just be patient with the oven.

NOTE: You may need more eggs. If so, just add them in one at a time until you think everything is the right consistency.

By the way, if you like things like ketchup or hot sauce on your eggs, they'll work here, too.

Christmas Dinner Idea: Squash Casserole

One of the neat things about getting married is having your spouses family traditions become yours and vice versa. Well, at least the traditions you can get on board with. Let's be honest. Sometimes there are things your family has always done that your spouse things is crazy, and sometimes there are things her/his family does that you think are crazy.

But when things mesh, it's great! Take, for example, my wife's family tradition of Squash Casserole, that has found its place on our holiday table.

The Mrs. says she always remembers having here Nana's Squash Casserole at the holidays. Most of the time, she says, Nana showed up with it half-made, and they'd just have to bake it and enjoy! At age 95, Nana will join us this Christmas, and I hope she likes how I make her recipe. I made it for the first time at Thanksgiving, and I got high praise from my wife, and she said I could share it with all of you, so here goes.

Ingredients3 lbs yellow squash
3 eggs
1 can cream of chicken soup
1 sweet onion
10-12 Ritz crackers, crushed
1 bag (2 cups) 2% cheddar cheese, divided
French's fried onions

DirectionsCut up squash and dice onion. Combine and coil covered for about 30 minutes. Drain. Beat the eggs. Combine with squash, onions, soup, crackers and 1/2 cup of cheese. Mix and put in greased casserole dish. Bake in 350-375 degree oven for about 30 minutes. Test to make sure egg has gelled. Top with remainder of cheese. Put back in oven until cheese melts. Top with fried onions and put in oven until onions have browned.

If you have any issues in the middle with the eggs not setting, you can put it in the microwave for a few minutes.

Christmas Dinner Idea: Broccoli Cheese Casserole

Christmas is quickly approaching, and unfortunately I've fallen behind in my plans to share some dishes that have found a regular place on my family's holiday menu. But just like everything else involved in getting ready for Christmas, better late than never, right? So here goes.

One Christmas a couple decades ago my Aunt Rose Mary introduced us to this recipe. I don't know how often she's made it since, but there's rarely been a holiday dinner since on my side of the family that didn't include Broccoli Cheese Casserole. It's delicious, easy to make and even looks festive with its colors of red, green and gold.

Try it out at your holiday table, and you won't be disappointed. Even folks who are not big broccoli fans usually like it!

Ingredients20 oz. Frozen chopped broccoli

1 can cheddar cheese soup

1 can Italian recipe stewed tomatoes

2 eggs

2 cups Cheddar cheese – shredded, divided

Directions

Cook broccoli until tender and drain.

Beat eggs. Add to soup and tomatoes and mix together. Add broccoli and half of cheese, and mix together. Put mixture into a casserole dish coated with cooking spray. Sprinkle rest of cheese on top. Bake in a pre-heated 350-degree oven for 30 minutes.

By the way, you can use low fat cheese and soup to make this a little healthier. It tastes just as good.

Mexican Lasagna

Back during my bachelor days in Kentucky I found a recipe for something called Mexican Lasagna on a package of ground turkey. I used to make it fairly often, as it was super easy and made enough for a couple days worth of leftovers.

For some reason, after I moved to North Carolina, I never made it again, which is strange, because my wife loves Mexican. So a few weeks ago, when we were looking for a fresh meal idea, I searched for that little recipe sticker that I was certain I had kept all those years ago. Alas, I could not find it in my collection of recipes or anywhere online, but a few similar recipes jogged my memory, and I've been able to recreate it. My wife loves it, but the two-year-old is not a huge fan, as it's a little spicy, though that can be adjusted, which we hope means he will start eating it the next time we make it.

IngredientsCorn tortillas
1 lb ground beef or turkey
Taco seasoning (Or your own spices. I use cumin, chili powder, cayenne, garlic powder and red pepper)
1 can diced tomatoes (I've used ones with green chiles and ones that are seasoned for chili, but I'm gonna try plain for the youthful palate at the table)
1 small can green chiles (optional)
1 can red enchilada sauce
1 can black beans, drained
2 cups shredded Mexican cheese

DirectionsBrown beef or turkey and season to taste. Stir in tomatoes (including liquid), black beans and green chiles if desired. Simmer for 5-10 minutes.

Coat a baking dish with cooking spray. Spread some enchilada sauce in the bottom of the dish. Line the dish with tortillas. In the oval dish I use, I put two whole tortillas and then tear a third in half to cover the whole surface for each layer. Top the tortillas with more enchilada sauce, half the meat mixture, then one third of the cheese. Add another layer of tortillas, sauce, rest of the meat mixture, another third of the cheese. Put on one more layer of tortillas, the rest of the enchilada sauce and cheese.

Bake at 350 for 20-30 minutes until the cheese is melted and everything is bubbly and hot.

Serve up like regular lasagna, but with your favorite Mexican toppings, like guacamole, salsa and sour cream.