MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage & Egg Casserole
Categories: Pork, Dairy, Breads, Cheese
Yield: 10 servings

1 lb Pork breakfast sausage
6 lg Eggs
2 c Milk
1 ts Salt
1 ts Ground mustard
6 sl White bread; in 1/2" dice
1 c Shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set
aside. In a large bowl, beat eggs; add milk, salt and
mustard. Stir in bread cubes, cheese and sausage.

Pour into a greased 11" X 7" baking dish. Cover and
refrigerate for 8 hours or overnight. Remove from the
refrigerator 30 minutes before baking. Bake, uncovered,
at 350ºF/175ºC for 40 minutes or until a knife inserted
in center comes out clean.

Gayle Grigg, Phoenix, Arizona

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... This is steak, not rocket science!
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage & Crescent Roll Breakfast Casserole
Categories: Pork, Breads, Cheese, Dairy
Yield: 12 servings

1 lb Pork breakfast sausage
8 oz Tube refrigerated crescent
- rolls
2 c Shredded mozzarella cheese
8 lg Eggs
2 c Milk
1/2 ts Salt
1/4 ts Pepper

Set oven @ 375ºF/190ºC.

In a large skillet, cook sausage over medium heat 6-8
minutes or until no longer pink, breaking it into
crumbles; drain. Unroll crescent roll dough into a
greased 13" & 9" baking dish. Seal seams and
perforations. Sprinkle with sausage and cheese.

In a large bowl, whisk eggs, milk, salt and pepper. Pour
over sausage and cheese.

Bake, uncovered, 35-40 minutes or until a knife inserted
in the center comes out clean. Let stand 5-10 minutes
before serving.

TO MAKE AHEAD: Refrigerate unbaked casserole, covered,
several hours or overnight. To use, set oven to
375ºF/190ºC. Remove casserole from refrigerator while
oven heats. Bake as directed, increasing time as
necessary until a knife inserted in the center comes
out clean.

Let stand 5-10 minutes before serving.

Melody Craft, Conroe, Texas

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... I toil away in my kitchen without nuclear capability.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Penne Casserole
Categories: Pasta, Poultry, Vegetables, Herbs, Cheese
Yield: 4 Servings

1 1/2 c Uncooked penne pasta
1 tb Canola oil
1 lb Boned, skinned chicken; in
- 1" pieces
1/2 c Chopped onion
1/2 c Chopped green pepper
1/2 c Chopped sweet red pepper
1 ts Dried basil
1 ts Dried oregano
1 ts Dried parsley flakes
1/2 ts Salt
1/2 ts Crushed red pepper flakes
3 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
3 tb Tomato paste
3/4 c Chicken broth
2 c Shredded mozzarella cheese
1/2 c Grated Romano cheese

Set oven @ 350ºF/175ºC.

Cook pasta according to package directions. Meanwhile,
in a large saucepan, heat oil over medium heat. Add
chicken, onion, peppers and seasonings; saute until
chicken is no longer pink. Add garlic; cook 1 minute
longer.

In a blender, pulse tomatoes and tomato paste, covered,
until blended. Add to chicken mixture. Stir in broth;
bring to a boil over medium-high heat. Reduce heat;
cover and simmer until slightly thickened, 10-15
minutes.

Drain pasta; toss with chicken mixture. Spoon half of
the mixture into a greased 2 qt. baking dish. Sprinkle
with half of the cheeses. Repeat layers.

Cover and bake 30 minutes. Uncover; bake until heated
through, 15-20 minutes longer.

Carmen Vanosch, Vernon, British Columbia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Vegetarian: Someone who has a "beef" with beef.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)