Southwest Breakfast Strata

1 lb. sausage
1 small onion, diced
1/2 green pepper, diced
2 (10 oz.) cans diced tomatoes with green chilies
8 (10 in.) flour tortillas, torn into bite size pieces
3 c. shredded cheese
6 lg. eggs
2 c. milk
1 tsp salt
1/2 tsp pepper

Cook sausage, drain.  Add onion and pepper cook until tender. Stir in tomatoes and green chilies. Reduce heat, simmer 10 minutes.

Layer half of tortilla pieces, sausage mixture and cheese then repeat in greased 13 x 9 dish.

Whisk together eggs, milk, salt and pepper.  Pour over layers.

Cover and chill up to 8 hours if desired

Bake lightly covered with foil 350* 30 minutes

Shannon's Holiday Egg Casserole

8 sliced bread (crust off, cubed)
2 c. grated cheese
1 lb. sausage (browned and drained)
4-6 eggs
2 c. milk
1/2 tsp. dry mustard
1 can Cream of Mushroom soup mixed with 1/2 c. milk

Butter a 13x9 dish.
Layer:
cubed bread
shredded cheese
sausage
egg, milk and mustard mixture

Refrigerate hours or overnight.

Top with soup and milk mixture

Bake 350* 1 hour

Chicken Broccoli Casserole

Chicken, cooked and cut up
2 boxes frozen broccoli or cauliflower (I use cooked fresh broccoli)

Combine:
1/2 c. mayo
2 cans cream of chicken soup
1 T. lemon juice

1 c. cheese, shredded

Cook veggies.  Line bottom of pan with cooked veggies.  Sprinkle chick over veggies. Pour sauce on top.  Top with cheese.

325*until heated

Shauna's Egg Casserole

8 slices of bread (crust off & cubed)
2 c. grated cheese
1 lb. sausage, browned & drained
4-6 eggs, beaten
2 c. milk
1/2 tsp. dry mustard

Topping:
1 can Cream of Mushroom soup with 1/2 c. of milk


Put cubes in bottom of greased pan. Top with cheese & sausage.  Mix eggs, 2 c. milk & mustard.  Pour over bread cubes.  Refrigerate a couple hours or overnight.

Mix soup and 1/2 c. milk and pour over top.

Bake 1 hour at 350*

Nelson Noodles

1 8 oz. package cream cheese, softened to room temperature
1 container sour cream
1/3-1/2 cup milk
4-6 green onions diced in small pieces
1 package bow tie pasta
1 1/2 lb hamburger
1 medium onion, chopped
1 mild taco seasoning packet
1 jar chunky salsa
1 16 oz. package grated cheese

Cook and drain pasta. Brown hamburger with chopped onion, drain excess grease and then add taco seasoning. Add salsa to the hamburger mixture and simmer to get rid of juices. Stir until all meat mixture is coated and salsa is evenly distributed. In a separate bowl combine cream cheese and sour cream. Add milk until mixture is able to be poured, but make sure it's not too thin. Stir in green onions.
Place 1/3 of noodles in 9x13 pan, top with 1/3 of meat mixture, drizzle 1/3 of cream cheese mix over the meat and sprinkle with cheese. Repeat two more times.
Bake 350* for 28-32 minutes or until bubbly.

Verde Chicken Mexican Lasagna

1 lb. chicken, cooked and shredded
1 16 oz. container sour cream
1 15 oz. can black beans, drained and rinsed
1 1/2 cup green salsa
1 1/2 cup frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro
12 soft taco-size tortillas
1 8 oz. package shredded Mexican cheese blend

Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices together. Taste and adjust seasonings to preference. In a 9x13 dish, scoop 1/3 of chicken mixture into bottom of pan and spread evenly. Place one layer of tortillas on chicken mixture, and then 1/3 of the cheese on top of that. Repeat with chicken mixture, tortillas and shredded cheese two more times. {There should be three layers total} Bake 350* for 20-25 minutes or until cheese is bubbly. Serve with sour cream.

Green Bean Bake

1 can cream of mushroom soup
2 tsp soy sauce
3 cup green beans {or 2-3 cans green beans, drained}
1/2 can fried onions

Combine all ingredients and pour in pan. Save the other 1/2 can of fried onions to sprinkle on top. Bake 350* for 20 minutes.

Cheesy Broccoli

3 bunches broccoli
2 TBS lemon juice
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 10 oz. can cream of chicken soup

Cook broccoli. Drain and arrange in greased baking dish. Combine the rest of the ingredients. Pour over broccoli. Bake uncovered 350* for 30 minutes.

Enchiladas {otherwise known as enchisagna}

2 lbs beef or diced chicken, cooked {or 1 lb of each}
2 tsp chili powder
1 small can diced green chilies {optional}
1 can cream of mushroom soup
1 can cream of chicken soup
1 10 oz. can enchilada sauce
12 flour tortillas
2 cups grated cheese

Combine soups, spices, green chilies, enchilada sauce. Layer sauce, tortillas, meat and cheese. Repeat.  Bake 350* until done.