Showing posts with label breakfast casseroles. Show all posts
Showing posts with label breakfast casseroles. Show all posts

Wednesday, December 1, 2010

Ham and Hash Brown Casserole


If there’s one thing my crew is tired of right now, it’s turkey.

So tired that we even sent my parents home to South Carolina with zipper bags of turkey. So tired that the turkey sandwiches in the kids’ lunchboxes are not being gobbled up.

So we’re on to ham now. :) And because the weather has taken a turn for the cooler, I think I’m likely going to be focusing on soup and casseroles for the near future.

Today, I’ve got a ham casserole that fits the comfort food bill perfectly. This could be considered a breakfast casserole because of the hash browns…but we’re big fans of breakfast for supper, so it’s an anytime meal for us.

Unfortunately for me, the curse of the unappetizing pictures inexplicably continues! I’m being further punished by following Cleo, whose scrumptious pictures usually make me want to eat my computer screen at 5 a.m. :) But I promise, promise it tastes better than it looks! Trust me.


Ham and Hash Brown Casserole

32 oz. package of frozen shredded hash browns
8 oz diced, cooked ham
2 cans cream of potato soup (low-sodium, if you can find it)
16 oz. sour cream
2 cups sharp cheddar cheese
1 1/2 cups grated Parmesan
1/2 cup bacon bits
1/4 cup green onion

Preheat oven to 375 degrees. Spray 9x13 Pyrex dish.
Mix all ingredients except Parmesan cheese. Spread into dish and top with Parmesan cheese.

Bake one hour or until golden-brown.

Stay warm! :)

Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Thursday, March 4, 2010

Musings on Casseroles and a Grits Breakfast Casserole

First of all, congratulations to Jenn on the release of Sprinkle With Murder. We’ve got a fun way to celebrate Jenn’s delicious new release…look below my post for details!

RileyAdamsFoodBlogPostpic_thumb_thumb You know how when you’re a kid and you don’t want your foods touching each other? It’s so funny—you can watch a child eat and almost every time you’ll see the same thing: they’ll very methodically eat one thing right after another on their plate. First goes the ham (all the ham), then the peas (as many as they’ve bargained with you to eat), then the bread. They’re blog30not taking one bite of one food, then a bite of something else. No way! That might mean that the flavors mix in their mouths. Toddlers even get plates with dividers on them to keep the food completely separate—no pea juice on the ham or it’s contaminated!

Then, as adults, we’re all about the casseroles. How many foods can we possibly make touch each other? We even call casseroles ‘comfort food’ because having all these foods mixed together comforts our tummies.

Does this mean that our palate has gotten more sophisticated? Or does it maybe mean that it’s gott003en duller and we’re not tasting the sharp differences between flavors?

All right, enough deep thinking for the day…it’s exhausting! :) Y’all know I’ve been on a campaign to introduce the wonders of grits to an unknowing, and possibly uncaring, world. Here’s another recipe that’s very easy….and so tasty that even my eight year old daughter will forget that her food is touching.

Grits Breakfast Casserole011

1 cup uncooked grits
4 cups water
1 stick butter
1 box cornbread mix
8 slices bacon, cooked and crumbled (or substitute 1 lb. cooked sausage if you like a little more pop.)
1 cup milk
1 cup shredded cheese
4 eggs
1 tsp salt

  1. Add 1 cup uncooked grits to 4 cups boiling water, 1 tsp salt, and 1 stick of butter. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Remove from the heat.
  2. Cook bacon, drain, and crumble.
  3. Beat the 4 eggs with 1 cup milk.
  4. Mix everything together with 1 box of cornbread mix. Pour in a 13"x9" casserole, that has been sprayed with cooking spray. Sprinkle the cheese on the top.

Bake at 325o for 30 minutes.

When is it a good time for breakfast food? Anytime! We’re huge breakfast-for-supper fans in my family. Enjoy!

Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig


Contest Time!

sprinkleFont size It’s March and we’re celebrating cupcakes! Our own Jenn McKinlay’s Sprinkle with Murder is now out in bookstores near you! If you’d like to win cupcakes from Crumbs Bake Shop, send us an email or a comment with your idea of the wackiest cupcake ingredients you can think of.