Sherris Breakfast Casserole Food

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SHERRI'S BREAKFAST CASSEROLE



Sherri's Breakfast Casserole image

This is a family favorite-so simple and easy! May be prepared a day ahead and also freezes well after cooking. Great for busy weekends and holidays. I like to serve w/ salsa, fresh fruit, and cinnamon rolls. Enjoy!!!

Provided by Mrs.Jack

Categories     Breakfast

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (8 ounce) can crescent rolls
1 lb bulk hot sausage
1/2 cup chopped onion
1 (4 ounce) can sliced mushrooms
8 ounces grated cheddar cheese
8 ounces grated mozzarella cheese
6 eggs

Steps:

  • Flatten rolls in bottom of greased 9x13 baking pan or casserole dish.
  • Brown sausage and drain.
  • Add onion and mushrooms to sausage and pour mixture over rolls.
  • Add cheese on top of sausage.
  • At this point you may continue or casserole may be refrigerated overnight.
  • Beat eggs and pour on top and cover with foil.
  • Bake at 350F for 40-45 minutes; brown last 10 minutes.
  • Remove from oven and let set 5 minutes.
  • If you are freezing, allow casserole to cool and freeze. To bake, place in oven directly from freezer but allow about 50-60 minutes for baking.

SHERRI'S CHICKEN KING RANCH CASSEROLE



Sherri's Chicken King Ranch Casserole image

This is a family favorite-from my dear friend Sandra. Below is the exact recipe given to me but over the years I have tried many additions and substitutions like: adding mushrooms, poblano or jalapeno peppers, roasted red peppers, kernel corn, diced carrots, sliced zucchini or yellow squash, spinach; or substituting monterrey jack or cheddar cheese, flour tortillas instead of corn, you get the idea-just make it your own! (Plus, don't worry so much about the layers-I've tossed everything together and poured into pan, topped w/ cheese and it was still great.) You can make this a day ahead and it also freezes well-just thaw in refrigerator overnight and bake as directed. If it is too thick (because the tortillas soak-up moisture), just thin w/ some chicken stock. (I've seen other recipes where you soak the tortillas in broth but I've never tried it.) Cooking time does not include time to cook the chicken. I hope you enjoy this as much as I do!!!

Provided by Mrs.Jack

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 white onion, chopped
1 green bell pepper, chopped
2 tablespoons butter
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can rotel, do not drain (diced tomatoes with green chilies)
2 garlic cloves, minced
1 roasting chicken, cooked, boned, and chopped (about 3 cups)
16 ounces Velveeta cheese, grated, and divided
12 corn tortillas, torn into 1-inch size pieces (or use flour tortillas)

Steps:

  • Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
  • Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
  • Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
  • Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
  • Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 434.3, Fat 26.5, SaturatedFat 12.9, Cholesterol 82.2, Sodium 1584, Carbohydrate 30.4, Fiber 2.8, Sugar 6.6, Protein 19.6

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