HASH BROWN CASSEROLE

Shhhhhhh! Don't anybody tell my Honey that I posted a recipe on my blog, using the word casserole! LOL Actually, this is one of his favorites. Occasionally we'll have "breakfast" for dinner. Such was the case tonight. Although, this isn't just a "breakfast" recipe. It goes well with chicken, ham, etc. Tonight I fixed scrambled eggs - well actually my Honey made the eggs. I was up to my neck watching the bacon in the oven, waiting for the hash brown casserole to come out of the oven and at the same time, frying my pancakes! LOL And it was all happening at the same time. I'm telling you, sometimes getting all the food done at the same time is a real challenge! I like to make my hashbrown casserole in an old Pampered chef stone bowl that my Honey bought me on ebay. I love that thing! It gives a nice crispy edge and bottom to this casserole. This is one of those "night before" recipes too! You can mix it up the night before and then just pop it in the oven the next morning. Super easy!

HASHBROWN CASSEROLE

1 (32 OZ) bag frozen hashbrowns (thawed)
1/2 cup melted butter
1 tsp. salt
1/2 tsp. black pepper
1 can Cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
2 cups shredded cheddar cheese

Topping:
2 cups crushed corn flakes
1/2 cup melted butter

Preheat oven to 350. Combine 1/2 cup melted butter, salt, pepper, soup, sour cream, chopped onion and cheddar cheese. Pour over thawed hashbrowns and stir well to combine. Place in casserole dish, sprayed with cooking spray. Sprinkle crushed corn flakes over the top and then drizzle the remaining 1/2 cup melted butter, evenly over the top. Bake uncovered at 350 for 45 min. to an hour.

*SPECIAL NOTE* Did you know you can cook your bacon in the oven? I do it all the time. It's so nice not to have all that grease to clean up on the stove top. Not to mention the grease stains on your clothes, when the bacon POPS on you! I use my baking sheets, give them a quick spritz with cooking spray so the bacon won't stick, then lay around 12 slices on it. I bake them at 375 for about 10 - 15 min, depending on your oven. Just watch it closely. Some people like their bacon crispier than others. Oh yes, I flip them over, half way through the cooking time too.

COWBOY BEANS

A dear widow lady named Nancy Phinney, gave me this recipe back in the late 80's. She has since passed on to Heaven, and I'm so glad I asked for this recipe from her. It is hand written by her and I dated it when she gave it to me. I like to do that on my recipe cards, so I can remember who it's from and how long ago they gave it to me. This lady always brought this to church fellowships. It was her "signature" dish. Now I bring it to our church fellowships and I get asked for the recipe all the time.
If you like beans, this could be a meal in itself, with a nice hot piece of cornbread or a fresh from the oven biscuit.

COWBOY BEANS

1/2 lb bacon, cut in small pieces (I use scissors)
1 lb hamburger
1 med onion, chopped
1/4 cup catsup
3/4 cup brown sugar
1 Tblsp vinegar
1 Tblsp mustard
Salt & pepper to taste
2 Large cans pork and beans (Bush's work the best)
1 can black beans - drained
1 can white northern beans - drained


Brown the bacon in a skillet until lightly crisp. Drain bacon fat and set cooked bacon aside. Wipe out skillet and brown onion and hamburger in  skillet and drain. In large casserole dish or small roaster add pork & beans, black beans, white beans, catsup, brown sugar, vinegar, mustard, salt and pepper. Stir to combine. Then add the meat mixture and stir again. Lay 4 or 5 whole slices of
bacon over the top and bake at 350 for 1 hour.

FRENCH TOAST CASSEROLE

I don't normally make anything for breakfast on Sunday morning. Sundays are so busy for us. My Honey leaves early for prayer time. And my girls and I all have Sunday school bus routes, so we are up bright and early getting ready to leave on those. We are usually up and out the door by 8:00 a.m. on Sunday morning. But I just couldn't resist this recipe. My girls were home for the weekend from college and had brought one of their room mates with them, and I whipped this up Saturday night for the next morning. Wow oh WOW is this ever good! And I love anything that you can mix up the night before! You HAVE to give this one a try! SO easy.

FRENCH TOAST CASSEROLE

12 slices Texas toast, cubed
6 - 8 egges, beaten
1 c. milk
4 apples, cored, peeled, and chopped
1/2 stick butter
1/3 c. maple syrup
2 tsp. cinnamon
1/3 c. chopped pecans
Garnish: powdered sugar; additional maple syrup

Cube bread and place in lightly greased 13 x 9 baking pan; set aside. Place eggs in a medium bowl, add milk, whisk until combined. Pour over bread cubes and set aside. In skillet, over medium heat, melt butter, add apples, pecans, syrup and cinnamon and cook until apples are slightly tender. Pour apple mixture over bread cubes. Press down lightly to make sure bread is well soaked. Bake at 375 for 30 to 35 minutes, or until set in center. Sprinkle with powdered sugar; serve with maple syrup. Makes 6 - 8 servings.

This can be mixed up the night before and refrigerated. Just bake 10 minutes longer than directed above.