Patato Bacon Casserole

Preheat: 350° F Bake: 1 hr Serves: 6
Ingredients:

• 4 cups shredded potatoes
• 1/2 cup finely chopped onion
• 8 oz bacon bacon; cooked crisp and crumbled
• 1 c shredded cheddar cheese
• 1 can evaporated milk (or reduce regular milk on the stove top)
• 1 lg egg; lightly beaten
• 1 1/2 tsp seasoned salt

Directions:

1. Grease 8-inch-square baking dish.
2. LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
3. Bake. bake uncovered for an additional 5 minutes.
4. Let stand for 10 to 15 minutes before serving.

Tips: Easily doubled to fit a 9x13" baking dish.

Baked Oatmeal Casserole

Preheat: 375°F Bake: 35-45 min Serves: 6

Ingredients:

• 2 c rolled oats
• 1/3 c brown sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 c walnut pieces, divided 1/2
• 1 c berries, divided 1/2
• 1/2 c milk chocolate chips, divided 1/2
• 2 c milk
• 1 lg egg
• 3 Tbs butter, melted
• 1 Tbs vanilla extract
• 1 ripe banana, peeled, 1/2" slices

 Directions: 

1. Grease a 10 1/2x7" baking dish.
2. In a lg mixing bowl combine: oats, sugar, baking powder, cinnamon, salt, and half of the walnuts, berries and chocolate. Add the mixture to the baking dish.
3. Arrange bananas and remaining berries, walnuts and chocolate on top.
4. Rinse mixing bowl than whisk together: milk, egg, butter and vanilla extract. Pour this mixture over Oatmeal mixture evenly, gently shaking the baking dish to help the milk mixture go throughout the oats. 
5. Bake until the top is nicely golden brown and the milk mixture has set.
6. For additional sweetness sprinkle an extra Tbs or so of brown sugar over the top.

French Toast Casserole

Preheat: 350F Prep: 15 min Bake: ab 45 min Serves: 8

Ingredients:

• 1 loaf cinnamon raisin bread, cubed (see recipe)
  
• 6 eggs
• 3 c half & half (see recipe)
  
• 2 tsp vanilla extract

Topping Ingredient Options:

• Butter & a light dusting of cinnamon & sugar
  
• Butter drizzled with pure maple syrup
• Butter & a light dusting of confectioners sugar
• Whipped honey butter (see recipe)
  

Directions:

1. Place bread cubes in a greased 3-qt shallow baking dish.
2. Beat eggs, half & half, & vanilla in a medium bowl with a fork or whisk.
3. Pour over the bread cubes.
4. Cover dish and refrigerate for 1 hour or overnight.
5. Uncover the dish & Bake until golden brown and set in the center.
6. Top with your choice of topping while still hot & serve with a tall glass of milk.

Tip: For convenience you can use 1, 16 oz, loaf cinnamon rasin bread from your local grocer or bakery.

Breakfast Bake

Preheat: 350 F Prep: 10 min Bake: 10-15 min Serves: 4 Cost per serving: $1

Ingredients:

• 1 tsp vegetable oil
• 3 c sliced or chopped vegetables, such as: bell peppers, broccoli, carrots, cauliflower, corn, green beans, onions, peas, tomatoes (seeded) or zucchini (may be frozen but must be thawed before adding)
  
• 1 clove garlic, minced
• 1, 2 oz, package cream cheese, softened
• 3 eggs
• 1 c cubed day old bread
• 1/3 c cooked ham
• 1/8 tsp black pepper, freshly ground
• 1/3 c shredded cheese

Directions:

1. Cut vegetables so they are all ab the same size.
2. Heat oil over med high in a lg skillet.
3. Saute garlic.
4. Add vegetables & cook until tender.
5. Turn off heat and pat vegetables to remove moisture, set vegetables aside.
6. In a lg bowl beat cream cheese until smooth.
7. Add eggs to cream cheese & beat well.
8. Stir vegetables, bread, ham, & pepper into egg mixture.
9. Pour into a lightly greased 8x8 in baking dish.
10. Bake, uncovered until the egg mixture doesn't jiggle.
11. Remove from heat, sprinkle with cheese & let stand 5-10 min before serving.
    

Macaroni & Cheese (Variations)

Preheat: 375° F Cook: 15 min Bake: ab 20 min Serves: 4

Ingredients:

1. 9 oz macaroni, or mini shells
2. 1/4 c breadcrumbs
3. salt & pepper to taste

Mornay Sauce:

1. 3 Tbs butter
2. 1/3 c flour
3. 1 1/2 c whole milk
4. 1 lb shredded cheese, divided

Variations:

1. 1/4 c onions and 1/2 c crumbled bacon
2. Chicken Bake: 3/4 lb precooked cubed chicken with 1-2 c steamed vegetables such as broccoli, carrots, & cauliflower or green beans, corn & peas
3. Cheeseburger Mac: 3/4 c precooked ground beef with Worcestershire sauce, ketchup, mustard & relish
4. BBQ Mac: 3/4 c precooked ground beef or stew meat with barbecue sauce
5. Mac & Cheese Mini Muffins: double all ingredients; add 3 eggs, whisked, for binding; put in a lightly greased muffin pan, over fill cups; top with breadcrumbs & bake at 350 F for 20 min or until browned on top. Cool 10 min. Makes: 48 mini muffins

Preparation:

1. Cook macaroni in a lg saucepan of boiling water for 8-10 minutes; drain well & set aside.
2. Melt butter over low heat in a saucepan slightly larger than that used for the macaroni, whisk in the flour to form a roux.
3. Gradually add in milk, whisking constantly to keep the sauce smooth.
4. Add spices & any optional ingredients.
5. Bring sauce to a simmer & cook for 5 min.
6. Remove sauce from heat, add 13 oz of cheddar cheese & stir until cheese is well combined & melted.
7. Add macaroni to sauce, mixing well.
8. Transfer to a deep 9x9" glass pan, sprinkle remaining cheese & breadcrumbs over the top.
9. Place in oven & bake until cheese is bubbling.
10. Let stand 5 minutes, & then serve.

Julia Child's Ratatouille

From: "Mastering The Art Of French Cooking"
Serves: 6-8
Per serving (based on 6): 116 cal., 2 gm protein, 13 gm carbs., 7 gm fat, 0 mg cholesterol, 1 gm saturated fat, 135 mg sodium, 4 gm fiber
Ratatouille perfumes the kitchen with the essence of Provence & is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast, pot-au-feu (boiled beef), broiled lamb, broiled or sauteed chicken. Equally good hot or cold, it also makes a fine accompaniment to cold meats, or may be served as a cold hors d'oeuvre.
A really good ratatouille is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer. This recipe is the only one we know of that produces a ratatouille in which each vegetable retains its own shape and character. Happily a ratatouille may be cooked completely the day before it is to be served, and it seems to gain in flavor when reheated.
Hardware Needed:

1. A 3-qt, porcelain or stainless-steel mixing bowl
2. A 10-12" enameled skillet
3. A 2 1/2 qt fireproof casserole ab 2 1/2 inches deep

Ingredients:

• 1/2 lb eggplant
• 1/2 lb zucchini
• 1/2 lb, ab 1 1/2 c, thinly sliced yellow onions
• 1 lb red tomatoes; peeled, seeded & juiced (makes ab 1 1/2 c pulp)
• 2, ab 1 c, sliced green bell peppers
• 7 Tbs olive oil, divided; more if necessary
• 2 cloves garlic; mashed
• 3 Tbs parsley, minced
• 1 tsp salt, plus more salt & pepper to taste

Directions:

1. Peel eggplant & slice lengthwise 3/8' thick x 3" long x 1" wide.
2. Scrub zucchini, slice off ends, & cut into slices ab the same size as the eggplant.
3. Place eggplant & zucchini into a bowl & toss with salt. Let stand 30 min, drain & dry ea slice in a towel.
4. One at a time, saute eggplant then zucchini in hot oil, ab 1 min on ea side to brown very lightly. Set aside.
5. Saute onions & peppers in oil ab 10 min, until tender but not browned.
6. Stir in garlic, salt & pepper to taste.
7. Slice tomato into 3/8" strips, lay over onions & peppers; salt & pepper to taste.
8. Cover skillet & cook over low ab 5 min, until tomatoes begun to render their juice.
9. Baste tomatoes with juices, raise heat & boil several min, until juice has almost entirely evaporated.
10. Layer 1/3 tomato mixture sprinkled with 1 Tbs parsley, half of eggplant & zucchini mix, repeat until gone.
11. Cover casserole & simmer over low heat 10 min.
12. Baste with rendered juices. Correct seasoning, if necessary.
13. Raise heat slightly & cook uncovered ab 5 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
14. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
15. Set aside uncovered. Reheat slowly at serving time or serve cold.

Potato Au Gratin (Variations)

Prep: 15 min Preheat: 375 F Bake: 80 min Serves: 8-12 Cost: ab $8for basic and $12 for casserole

Ingredients:

• ab 12 red potatoes (3-4lbs), washed
• 1/4 c butter
• 1 Tbs onion powder
• 1 Tbs all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper, freshly ground
• 1 1/2- 2 c milk
• 2 1/2 c shredded cheese, divided
• 1/4 c dry bread crumbs
• paprika

Potatoes Au Gratin Casserole Options:

• 1-2 c broccoli or cauliflower florets
• 4-5 carrots, peeled & sliced 1/8" thick at an angle
• 1 turkey or chicken horseshoe sausage, sliced 1/8" thick at an angle

Directions:

1. Line a 9x13" pan or 1 1/2 qt casserole dish with aluminum foil, shiny side up, to save yourself on cleanup.
2. Melt butter in baking dish, pour into a large bowl.
3. Mix in: onion powder, flour, salt & pepper until thoroughly combined.
4. Stir in milk & 2 c shredded cheese
5. Spread potatoes & any desired optional ingredients evenly in pan & cover with cheese mixture.
6. Bake 1 hour.
7. Combine remaining shredded cheese & bread crumbs in a bowl.
8. Sprinkle cheese & bread crumb mixture over the top of the potatoes.
9. Sprinkle with paprika, to taste.
10. Bake an additional 20 min.