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.

Cranberry Ranch Chicken

Now that we're closing in on fall, it's time for some yummy and easy comfort food!

When my friend Marcy first told me about this recipe six year ago, I thought it sounded kinda gross, but the Mrs. (who wasn't yet the Mrs.) thought it sounded good, so I made it. She was right, and this one-pot dish has become a staple of our dinner table, especially in the fall and winter.

This is one of those recipes anyone can make, because all it requires is dumping four ingredients in a dish, stirring and cooking. One tip, though, the better the quality of Ranch dressing you use, the better. When Marcy gave me the recipe she said to use the jarred Ranch you find in the refrigerated area of the produce section of the grocery store, like Marzetti or Marianne's. I've used regular bottled Ranch, and I've found the cheap store brand leaves things a little oily. Name brand (e.g. Kraft, Hidden Valley) work fine.

Ingredients
1 lb chicken cut into bite-size pieces
8-10 oz Ranch dressing (see note above)
1 can WHOLE BERRY cranberry sauce (NOT the jelly kind)
1 envelope onion soup mix
1 lb egg noodles (cooked as directed)


Spray a casserole dish with cooking spray (makes clean-up a little easier). Mix the chicken, Ranch, cranberry sauce and onion soup mix in the casserole dish and bake for 30 minutes at 375 degrees.

Serve over egg noodles. For a little more balance and color, serve with a green veggie. I've found steamed broccoli is the perfect pairing.

Give this recipe a try. I'm pretty sure you and your family will like it as much as we do!