Tag Archives: cheese

Egg and Veggie Breakfast Bake

This post is in partnership with Pete and Gerry’s® Organic Eggs 

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I recently learned that May is National Egg Month, and one of my favorite ways to use eggs is in breakfast casseroles, like this Egg and Veggie Breakfast Bake! I love breakfast casseroles–they’re easy to put together and perfect for breakfast or brunch. By the way, if Continue reading

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Cheesy Roasted Cauliflower

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I really didn’t know what to expect when I was making this Cheesy Roasted Cauliflower. I had never tried roasting cauliflower before, so this was something new for me. I’m not a particularly big fan of cauliflower either, but I do love roasted veggies–so I thought it would be worth a try!

When I had my first taste of this, I thought, “Wow, this is good!” I really did. It surpassed my expectations. Who would have thought cauliflower could have tasted so good? The cauliflower is roasted, along with some sliced red onion, in a mixture of olive oil and lemon juice. Sour cream and shredded Cheddar cheese, added after the roasting, give this side dish a rich, creamy flavor. And the crumbled bacon on top is a nice touch, although this is great without the bacon, too, if you want to keep it meatless.

I’m sure this is something everyone in your family will love. It’s definitely worth making!

CHEESY ROASTED CAULIFLOWER by NancyCreative, adapted from Kraft Foods

Makes 4 to 6 servings

  • 8 cups cauliflower florets
  • 1 red onion, cut into 1/4-inch slices
  • Juice from 1 large lemon (about 1/4 cup)
  • 2 Tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/2 cup regular or lite sour cream
  • 2 cups shredded Cheddar cheese (8 ounces) , regular or low-fat
  • Optional: 1 slice of cooked and crumbled bacon or 1 Tablespoon real bacon bits

Preheat oven to 450˚F.

In large bowl, combine first 5 ingredients; spread onto foil-covered rimmed 10 x 15″ baking sheet. Bake at 450˚ for 40 minutes, stirring after 20 minutes for even baking (you may get a few burnt edges on your sliced onions and cauliflower, but that’s okay!).

After cauliflower is roasted, spoon back into large bowl and stir in the sour cream. Then mix in the shredded Cheddar cheese. Spoon mixture into an oven-safe baking dish and bake an additional 5 minutes, or until cheese is all melted. Top with crumbled bacon or bacon bits, if using, and serve.

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This is a great dinner side dish. And something to keep in mind for special holiday meals. It’s not the healthiest way to prepare cauliflower, but it sure is good! Do you have a favorite cauliflower side dish?

Easy Cheesy Salsa Potatoes

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I had some extra salsa after making Salsa Roll-Ups, so I decided to look for another recipe using salsa, and found these Easy Cheesy Salsa Potatoes from the Pillsbury website. I made a few simple changes, using green onion instead of regular onion, shredded Fiesta/Mexican blend cheese instead of cheddar, and a little more bread crumbs in my topping to make it more crumbly. If you don’t have bread crumbs, you could substitute crushed corn flakes or crushed French Fried Onions.

If you like potato casseroles, I’m sure you’ll like this. The potatoes are cheesy and creamy, with a little salsa spiciness that’s hard to resist! It’s comfort food, Fiesta-style! 🙂

EASY CHEESY SALSA POTATOES by NancyC, adapted from Pillsbury.com

Makes a 9 x 13″ pan

  • 8 ounces (2 cups) shredded Fiesta/Mexican Blend (or use sharp cheddar cheese)
  • 1 cup of your favorite salsa
  • 2/3 cup finely chopped green onion (or use regular onion)
  • 1/2 cup light or regular sour cream
  • 1 (10 3/4-ounce) can condensed Fiesta Nacho Cheese soup (or Cheddar Cheese soup)
  • 1/4 to 1/2 teaspoon pepper
  • 1 (24 to 26-ounce) package (about 8 cups) frozen hash brown potatoes, thawed
  • 3/4 cup plain bread crumbs (or substitute crushed cornflakes or French Fried onions)
  • 1/4 cup butter, melted

Preheat oven to 350˚F. Grease a 13×9″ (or 3-quart) baking dish or pan; set aside.

In large bowl, combine cheese, salsa, green onion, sour cream, condensed soup, and pepper; mix well. Add thawed hash browns and mix well. Spread evenly in greased baking dish or pan.

In small bowl, combine bread crumbs and butter; mix well and sprinkle over potatoes.

Bake at 350˚F for 45 to 55 minutes or until cheese is melted and potatoes are tender. Cut into squares and serve.

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I  love cheesy potato side dishes like this, especially in the winter months! What’s your favorite potato side dish?

Sharing this at Meal Plan Monday.

2012 Baked Bean Sandwich

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With Labor Day weekend coming up, you may be planning a picnic. And perhaps you’re going to make some baked beans for that picnic. If you happen to have any baked beans left over, you may want to make some Baked Bean Sandwiches. I had no idea there even was such a thing as a Baked Bean Sandwich until several months ago, when I posted a recipe for Honey–Molasses Baked Beans. A reader commented on how much her husband like baked bean sandwiches, so I decided to find out a little more about them. Did you know that recipes for baked bean sandwiches go as far back as 1909? There was a cookbook called “Cooking For Two” by Janet Mckenzie Hill that had this recipe:

1909 BAKED BEAN SANDWICH: Butter two slices of Boston Brown Bread; on one of these dispose a heart leaf of lettuce holding one teaspoon of salad dressing; above the dressing set a generous tablespoon of cold, baked beans, then another lettuce leaf and dressing; finish with a second slice of bread, a tablespoon of beans, a floweret of cauliflower, and a teaspoon of dressing over the cauliflower.

I also came across a recipe for a 1943 Baked Bean Sandwich:

1943 BAKED BEAN SANDWICH: 1 cup baked beans, 1/4 cup chopped walnuts, 1/4 cup chopped celery, 2 teaspoons minced onion, 1/4 teaspoon salt, 1 teaspoon chopped pickle, 2 teaspoons catsup, buttered whole wheat bread…Combine all ingredients (except for the bread) and mix well. Spread on buttered bread.

And here’s a more recent recipe from the 1990’s that I modified slightly because the original directions weren’t that clear:

1990’s  BACON, EGG & BAKED BEAN OPEN-FACE SANDWICH: 1 hard-cooked egg, sliced, 1 strip of cooked and crumbled bacon, 1 lettuce leaf, chopped (optional), 1 cup baked beans, hot or cold, 1 slice of toast…Toast bread, then top with baked beans. Sprinkle chopped lettuce, if using, and crumbled bacon over baked beans, then top with slices of hard-cooked egg.

These are some of the fancier versions of baked bean sandwiches I’ve come across. Most people make them simply by putting some baked beans (warm or cold) between two slices of bread, and many prefer white sandwich bread, like the Wonder Bread variety.

But I came up with another version…I guess you could call this the 2012 Baked Bean Sandwich. If you like baked beans, I’m sure you’ll like this!

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2012 BAKED BEAN SANDWICH by NancyCreative

Makes 4 sandwiches

  • 4 hamburger buns or sandwich rolls (I used wheat rolls), or 8 slices of your favorite bread
  • 8 slices of cheddar or colby cheese
  • 2 cups baked beans (homemade or from a can)
  • 4 slices of sweet yellow onion, sliced as thick or thin as you want
  • 4 Tablespoons bacon pieces from a jar (or cook up 4 slices of bacon and crumble)
  • softened butter for spreading on bread
  • lettuce leaves and tomato slices (optional)

Preheat oven to 300 degrees F. Spread softened butter lightly on bottom and top halves of 4 hamburger buns, rolls, or bread slices. Top each half with a slice of cheese. On the 4 bottom halves, over the cheese, add 1/2 cup baked beans, 1 slice of onion, and 1 Tablespoon bacon pieces or crumbled bacon.

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Place top and bottom halves or slices on a baking sheet and heat in oven at 300 degrees F for 5 minutes, or until cheese is slightly melted. Remove from oven.

Add lettuce leaves and tomato slices, if desired and place top half of sandwich over bottom half. Serve immediately and enjoy! NOTE: Eating this can get a little messy, so be sure to have some forks handy…you’ll probably start out eating these sandwiches with your hands, but you’ll need to finish them off with a fork since those beans tend to slide out of the sandwich! You could try mashing the beans a little so they’ll stay in the sandwich better.

Have you ever had a baked bean sandwich? What do you like to put on yours?

Loaded Hash Brown Potato Casserole

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A loaded baked potato is one of my favorite lunch or dinner meals. If you like them, too, now you can have that great loaded baked potato taste for breakfast with this casserole! It isn’t the healthiest of recipes, but it sure is good! You can make this Loaded Hash Brown Potato Casserole a little healthier by using some lighter ingredients, but the bottom line is that it really falls into the comfort food category. I first saw a recipe for this at Plain Chicken. I made some changes to the recipe and really like the way it turned out! It’s great for breakfast or brunch, or as a side dish for other later-in-the-day meals. The Ranch dip mix gives this casserole a nice zing…if you love cheese, potatoes, sour cream, and bacon, this recipe is for you!  I added in some sliced green onions, too, and you could also add in some fresh chives. It’s very easy to put together and so yummy!

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LOADED HASH BROWN POTATO CASSEROLE by NancyCreative, adapted from Plain Chicken

  • 2 (16-ounce) containers sour cream or light sour cream
  • 1/2 to 3/4 cup mayonnaise or light mayonnaise, optional (the mayo makes the casserole a little creamier)
  • 1 (1-ounce) package Hidden Valley® Original Ranch® Dips Mix (the recipe from Plain Chicken calls for 2 packages, but that seemed a little too much for me…if you want a stronger Ranch flavor, you can try using 2)
  • 3 1/2 cups shredded cheddar cheese (set aside 1 cup of cheese for sprinkling on top of the casserole after it is partially baked)
  • 2 (3-ounce) packages of real bacon bits (or 6 to 8 slices of bacon, cooked and crumbled into small bits; you can use turkey bacon if you want)
  • 1 1/2 cups finely sliced green onions (slice both the white onion tips and the green stems; depending on the size of the green onions, you’ll need about 4-6)
  • 1/4 cup finely chopped fresh chives, optional
  • 1 (28 to 30-ounce) package frozen shredded hash brown potatoes, thawed

Preheat oven to 350 degrees. Lightly grease a 9×13″ baking pan and set aside.

In a very large bowl, combine sour cream, mayonnaise, and ranch dip mix until well-blended. Add in 2 1/2 cups of shredded cheddar cheese (save the remaining cup of cheese for later), the bacon bits, and sliced green onions (and chives, if desired), and mix well. Then add in the thawed hash browns and mix everything together well. Spoon this mixture into your lightly greased 9×13″ baking pan.

Bake at 350 degrees for 35 to 40 minutes, and remove from oven. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole and bake in oven an additional 5 to 10 minutes, until cheese is fully melted.

Then sit down and enjoy these tasty potatoes! 🙂

Sharing this recipe at Meal Plan Monday.