Omelet Casserole

Every St. Patrick's Day I like to throw a wildly fun and hugely green breakfast for all of my favorite friends. We serve everything from green pancakes with green butter and green syrup to green coffee cake and green grapes and green....you name it, we got it.

Today I tried a new dish with green---an omelet casserole. I only saw a picture of it in a magazine and decided to try making up a good enough recipe to serve to my friends. I think it was a hit! And since so many people asked what the recipe was (and I didn't HAVE a recipe), I thought I'd write what I did down (here) and hope that would suffice. So, here it is:

OMELET CASSEROLE

(9 x 13 dish)

About 10 russet potatoes baked

About 8 oz ham

About 1 block medium cheddar cheese

About 3 roma tomatoes

About 3 cups baby spinach leaves

About 18 whole eggs

About 1 whole yellow onion

1 cup milk

3 Tbsp parsley

1 tsp salt

1 tsp pepper

1/4 cup flour

1 tsp paprika

1 tsp garlic powder

Slice the potatoes into 1/4 inch slices and place on bottom of pan

Layer with ham, onions, and tomatoes (all chopped into small cubes), chopped spinach, and shredded cheese. Sprinkle with salt and pepper.

Layer this way twice more.

In a bowl set aside, combine eggs, milk, flour, and spices and beat until frothy. Pour whole bowl of egg mixture over the potato/onion/tomato/spinach/cheese layers and throw it in the oven.

Bake at 375 for an hour! Serve hot!

Super yummy!

Tuna Noodle Casserole

I'm posting this recipe on the other two *other recipe blogs that I contribute to--not only because I don't have three new recipes to contribute this month, but also because my hubby thought this was SO GOOD (so did I) that I figured I'd share it with everyone.

I made this recipe up for the sole reason that I have never found a good, healthy tuna noodle recipe that wasn't full of butter, sour cream, and cheese. So, I threw together my own ideas and it was a success. Let me know what YOU and YOUR family thinks!

Preheat oven to 450 degrees

Boil Egg noodles so that you'll have about 3-4 cups of cooked noodles

Meanwhile, in a large skillet sautee (in about 1-2 tsp olive oil):
1 medium yellow onion (chopped)
8 oz (or 10 medium) mushrooms (chopped)
About 1/2-3/4 cup cooking sherry
1 tsp minced garlic

Once onions are translucent add:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 to 1 1/2 cups frozen peas
2 Tbsp dried parsley flakes
2 tsp ground mustard powder
1/4 tsp curry powder
1 to 2 tsp onion salt
1 to 2 tsp garlic powder
1 to 2 tsp salt
1 to 2 tsp pepper

Stir together until its creamy then stir in:
3 cans of tuna (6 oz cans) after draining liquids

When noodles are nearly all the way done boiling, drain the water and stir them in with the creamy tuna mixture in the skilllet. Once thoroughly mixed together pour contents of skillet into a 9 x 13 baking dish.

Sprinkle top of noodles with about 1/2 cup seasoned bread crumbs

Place in oven for about 15 minutes or until bread crumbs are browned and top noodles are crisp

Serve hot! Enjoy!

*Tried and True Food
*Delicious Dishes

Tomato Vegetable Casserole

Tried this and loved it. We don't like zucchini so we used butternut squash instead. Not often you find a genuinely delicious and healthy recipe.
Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Healthy "Funeral Potatoes"

I just kind of made this up since I was assigned to make Funeral Potatoes for a church function and didn't want to lead astray my fellow church-goers with those nasty fat-filled potato casseroles. Surprisingly, they turned out DELICIOUS. See what you think...

1 x 10 oz bag of frozen potato chunks (the hash kind that isn't grated)
1 x 8 oz block of Neuftchel Cheese (a goat's milk, less fat version of cream cheese)
1/2 cups plain yogurt
1 yellow onion chopped and diced
2-5 stalks celery chopped and diced
1 Tbsp (ish) melted butter
2 tsp (ish) salt
3 tsp (ish) black pepper
1 Tbsp (ish) celery seed
1 1/2 tsp (ish) sage
Several handfuls of crushed corn flakes or corn chex
4 oz block (ish) cheddar cheese (optional)

Mix together frozen potato chunks, Neuftchel cheese, plain yogurt, onion, and celery until creamy. Add butter, salt, pepper, celery seed, and sage and mix thoroughly.

Meanwhile, line the bottom of an an extra large casserole dish with crushed corn flakes/checks. Spoon creamy potato mixture over corn flakes/chex and then cover potato mixture with another layer of crushed flakes/chex. Grate cheese over the top (or not...) and cover with aluminum foil.

Bake at 375 degrees for 45-50 minutes. Serve hot. Yum.

Chicken Enchilada Casserole

So tonight, since I didn't have to work, I decided to cook dinner finally! And because it could be a while before my next meal, I thought I'd make my first contribution to this wonderful blog. This is my mom's recipe, and it's so quick and easy. My parents grew up in New Mexico, and my hubby served his mission there, so they all have a serious love for green chile. This was one of my favorite meals growing up as I have learned to appreciate a little spice too. Let's just say I wowed the hubby. (Poor guy- he's impressed with anything home cooked lately). Enjoy!

3 Chicken Breasts

Corn Tortillas

1 Small Onion, Diced

1 Tablespoon Butter

1 Can Cream of Chicken Soup

1 Can Cream of Mushroon Soup

1 Can Chicken Broth

1 Large Can Green Chile (or more)

A Load of Shredded Cheddar Cheese

Boil chicken breasts. Tear or cut up tortillas. Saute onions in butter. Add soups, broth, green chile, and salt and pepper to taste, stir on medium heat til combined. Shred chicken and add to the mix. Spread enough tortilla pieces to cover bottom of 8x12 dish. Add chicken mix and some cheese. Repeat til it's all used up. Load the cheese on top and bake at 350 for about 35-45 minutes until it's hot and bubbly and cheese is a little crispy.

Zucchini Casserole

http://www.cookingwithpauladeen.com/images/recipe/standard/f_fresh_zucchini_casserole.jpg

6 cups diced zucchini

1 (10 3/4 oz) can cream of mushroom soup

1 cup plain yogurt

1 cup chopped onion

1 cup shredded carrots

1 (6 oz) package herb-seasoned dry bread stuffing mix

1/2 cup butter (melted)

In a large saucepan over medium-high heat cook zucchini in lightly salted water until crisp-tender (about 5 minutes).

Drain and place in a large bowl. Stir in mushroom soup (still condensed), yogurt, onion, and carrots.

In a small bowl mix stuffing and melted butter. Spread half of stuffing mixture on bottom of a baking dish. Add the zucchini mixture and top with remaining stuffing mixture.

Bake at 350 degrees for 20 minutes or until top is golden brown

--Recipe submitted by Camille Kenyon