Hometown Get-Togethers - Candace Floyd [4]
Huevos Rancheros Casserole
Shirley Wieberg, Penn Valley, California
Serves 10 to 12
“I’ve shared this recipe with rave reviews at Sunday brunches, church gatherings, Christmas morning family brunches, and family reunions. I serve it with bacon or pork sausage and fruit.”
CASSEROLE
2 cups shredded Monterey Jack
Two 4-ounce cans chopped green chiles, undrained
1 cup shredded sharp Cheddar
12 eggs
2 cups sour cream
½ teaspoon chili
SAUCE
1 cup salsa
One 8-ounce can tomato sauce
1 teaspoon chicken bouillon granules
1. Preheat the oven to 325°F. Grease a 3-quart casserole dish or a 13 × 9-inch baking dish.
2. To prepare the casserole, sprinkle the Monterey Jack in the bottom of the prepared dish. Spoon the chiles evenly over the cheese and top with the Cheddar.
3. Combine the eggs, sour cream, chili powder, and salt in a large bowl; whisk until foamy. Pour over the cheese mixture. Bake, uncovered, for 50 minutes, or until a knife inserted in the center comes out clean.
4. To prepare the sauce, heat the salsa, tomato sauce, and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve the sauce along with the casserole or spoon some sauce onto a plate and top with a serving of the casserole.
Italian Brunch Casserole
Carol Ann McClelland, Somers, Connecticut
Serves 10 to 12
“My mother’s late friend Rosie was the best Italian cook I ever knew. She often made this dish when we were invited for Sunday night supper. It was heavenly with her homemade breads, followed by ricotta cheese pie with strawberries for dessert. She shared this recipe with us many years ago, and I’ve made it often.”
1½ pounds mild or hot Italian sausage, casings removed
3 tablespoons olive oil
½ large green bell pepper, finely chopped
1 medium onion, finely chopped
¾ cup sliced fresh mushrooms
2 garlic cloves, minced, optional
One 28-ounce can diced tomatoes with basil, drained
3 cups shredded mozzarella or Italian cheese blend
8 eggs
2 cups half-and-half
1 teaspoon dried oregano or dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup dry Italian seasoned bread crumbs
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Crumble the sausage and place it in a large skillet over medium-high heat. Cook until no longer pink, stirring constantly. Drain on paper towels and set aside.
3. Add the olive oil to the same skillet and reduce the heat to medium. Add the bell pepper and onion and cook until the onion is translucent, about 4 minutes, stirring frequently. Add the mushrooms and garlic and cook until the mushrooms are tender, 2 to 3 minutes. Remove the skillet from the heat, and stir in the reserved sausage; mix well.
4. Spread the sausage and vegetable mixture in the prepared pan. Sprinkle evenly with the tomatoes and top with 2 cups of the shredded mozzarella.
5. Combine the eggs, half-and-half, oregano, salt, and pepper in a medium bowl. Whisk until well blended and pour evenly over the top of the casserole. Cover with foil and bake for 40 to 45 minutes, until the edges are set but the center is just slightly soft.
6. Remove from the oven and sprinkle with the remaining cheese and top with the bread crumbs. Bake, uncovered, for 5 minutes longer. Let stand for 20 minutes before cutting into squares to serve.
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TIPS FROM OUR TEST KITCHEN: Allowing the mixture to stand the suggested time is a very important step that should not be skipped. It allows the flavors to blend. The same amount of cooked, crumbled bacon or diced, cooked chicken may be substituted for part of the sausage. A smoky ham or smoked sausage may be substituted for the entire amount of sausage. A variety of bell peppers or mushrooms may be used.
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Low-Fat Breakfast Sausage
Robbie Morgan, Myrtle Point, Oregon
Serves 4
“I created this breakfast side dish for a brunch to which I invited my new neighbors. I wanted to make changes for a healthier diet, but still wanted to include meat.