We just finished the last of our Thanksgiving Stuffing and I’m already planning on what to make for Christmas this year. Thanksgiving was a traditional “dressing” with cornbread, biscuits, onion and celery. I’m thinking of branching out a bit for Christmas this year and make the following sausage dressing with apples and cranberries. It sounds very yummy and would look very festive.
- 12 C. Bread Cubes, dried
- 1 lb. Sausage, your choice
- 4 Onions, chopped
- ¼ C. Butter
- 2 C. Celery, chopped
- 4 t. Poultry Seasoning
- 1 C. Dried Cranberries
- 3 Green Apples, peeled and chopped (core removed)
- 1⅓ C. Chicken Stock
- 2 t. Dried Rosemary, chopped
- Salt and Pepper to taste
- In a large skillet, cook sausage thoroughly and drain. Transfer sausage to a large bowl.
- Using the same skillet to cook the sausage, melt the butter and then add the celery, apples, onions and poultry seasoning. Cook until soft.
- Next, add the dried cranberries and rosemary. Then, transfer mixture in with the sausage.
- Slowly add the bread cubes. Salt and pepper to taste.
- Add the chicken stock to thoroughly moisten the bread cube mixture.
- For a 14 pound turkey, approximately 5 cups of this stuffing can be stuffed inside the turkey. Don’t hesitate to moisten more with chicken stock if it’s needed.
- You can then transfer the remaining stuffing mixture to a greased baking dish and bake covered, for roughly 45 minutes at 350 F. After this time, remove the cover and bake for an additional 15 minutes, or until the top is brown.
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One of our favorite vegetables is yellow squash and this casserole makes the perfect holiday side dish. It’s simple enough to make even on a weeknight, but also makes a wonderful addition to your Thanksgiving or Christmas table. Give it a try and see if you like it as much as we do.
- 2 pounds yellow squash, cut in ¾-inch cubes
- 1 cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- 1 cup saltine crackers
- ½ cup milk
- 1 cup shredded Cheddar cheese
- ½ cup bread crumbs
- Start by washing and slicing the squash. Place the squash, onion, salt, and pepper in a large pot. Add a little water, cover and cook the squash until tender. Drain any extra liquid out and return the veggies to the pan. Add the butter and season to taste with more salt and pepper.
- Preheat your oven to 350F. Butter a 1½-quart baking dish well. Crumble up the crackers and pour them in the squash mixture. Spoon the mixture into a casserole dish. Pour the milk over the squash and sprinkle with the cheese and bread crumbs. Bake your casserole for 20 minutes. The crust will be golden brown.
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I’m writing this up on a cold and rainy Friday morning. It’s been a busy week and we’re all ready for a nice relaxing weekend. I thought the perfect way to start would be a nice hardy breakfast Saturday morning. Tonight before bed, I’m going to assemble our favorite breakfast casserole with sausage, eggs and hashbrowns. It will spend the night in the fridge and go into the oven as soon as I wake up in the morning.
That’s one of my favorite things about breakfast casseroles. All the work can be done the night before because let’s face it… this wouldn’t happen first thing in the morning if it involved anything more complicated than turning on the oven and pushing the casserole dish in.
And there’s another benefit to fixing this for breakfast. The yummy smell coming from the oven will get the rest of my family up and moving without complaint. Ready to give it a try? Here’s one of my family’s favorite Breakfast Casserole recipes.
- 2 lb frozen hashbrowns (thawed)
- 1 pound pork breakfast sausage
- 1 onion
- 5 eggs
- ½ cup milk
- dash of onion powder
- dash of garlic powder
- salt and ground black pepper to taste
- 2 cups shredded Cheddar cheese
- The night before, grease a casserole dish with non-stick cooking spray. Spread the thawed hashbrowns in the dish.
- Chop the onion.
- Heat a skillet and cook the onion and sausage until they are done. Drain the grease and set aside.
- Mix the scramble the eggs and add the milk and seasonings. Pour this mixture over the hashbrown potatoes. Top it with 1 cup of the cheese.
- spread the sausage and onion mixture on top of everything else and top it with the remaining cheese.
- Cover the dish with aluminum foil and store it in the fridge overnight.
- Preheat the oven to 350 F. the next morning. Bake the casserole with the foil in place for 60 minutes. Remove the foil and bake an additional 15 minutes.
The directions above outline how to make the casserole the night before and then bake it the next morning. This is my favorite way to do things. If you want to do everything in the morning, just start by preheating the oven, assemble your casserole and bake it right away.
For more delicious breakfast casserole recipes, get a copy of my latest Kindle book. Inside you’ll find 35 recipes your family will love including:
Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole
What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.
I saw a recipe for individual pot pies the other day and decided I had to try it. Instead of using potatoes, carrots, and peas like I normally would, this recipe includes ingredients that are more often used in Mediterranean or Italian dishes.
This recipe is made in individual baking dishes, or ‘ramekins.’ If you don’t have ramekins or a suitable substitute, you can find them at most any store that carries cooking supplies. You don’t have to spend a lot for them, either. Even the simple clear Pyrex dishes work just fine. If you want to shop around and order online, here is a link to Amazon: Ramekins at Amazon.com
- 1 jar (14 oz) red sauce (marinara, spaghetti, pizza)
- 1 small eggplant, washed and cut into small cubes
- 1 small zucchini, washed and cut into small cubes
- 1 small sweet red bell pepper, chopped small
- 1 small sweet yellow bell pepper, chopped small
- 1 small onion, diced small
- 1 stalk celery, chopped very small
- 1 cup (4 oz) shredded mozzarella cheese
- 2¼ cup mixture of shredded Parmesan and Asiago cheese
- 1 garlic clove, finely grated
- 1 tsp salt
- 1 tsp any mix Italian seasoning
- 1 tsp dried oregano flakes
- 1 (8 count) package refrigerated biscuits
- olive oil for brushing on crust
- Preheat oven to 375 degrees and place 8 ramekins (10 oz size) on a baking sheet.
- Put the sauce, vegetables, cheeses, garlic, and seasonings in a large bowl and toss together gently until well combined.
- Spoon this mixture evenly into the eight ramekins; set aside.
- Separate the biscuits into individuals and lay out onto a work surface sprinkled with a little flour. Roll out each one so they’re flattened slightly larger than the ramekin top.
- Set dough over the ramekin and trim the edges if necessary so it only drapes over a little, then crimp up like you would a pie. Cut a couple slits in the top, then brush with the olive oil.
- Bake in preheated oven for 20 to 25 minutes or until crust browns nicely and inside filling is hot and veggies are tender.
- Makes 8 individual servings.
If you try this recipe, please share your thoughts in the comments section. Thank you!
My mother-in-law told me about a casserole she used to make in 40s – 50s.
It consisted of:
- hot dogs
- mixed vegetables
- tomato sauce
mixed and baked.
She no longer remembers the recipe as to how much - just the ingredients.
(editor’s note: Does anyone remember a similar recipe? If so, how did you make it?)
- 1 can of corn (undrained),
- 1 can cream corn,
- 1 cup Pasta (I use the mini pasta’s),
- 1 cup shredded cheese.
Combine all ingredients and put in microwave for 20 minutes.
The liquid in the corn cooks the pasta for you.
My brother got this recipe from his daughter-in-law’s family. I tried it and was impressed.
If you think lasagna can only be a huge meal that takes forever to prepare AND heats up the kitchen for hours, think again. This is a classic lasagna recipe, trimmed down to individual packets you can make right on your grill. All the flavor without the tedious process or the hot kitchen. Please give this recipe a try the next time you’re looking for something different to put on the grill. Be sure to share your thoughts, too.
- 1 lb. Italian sausage, cut into thin circles
- 1 small eggplant, cut into thin circles
- 1 Tbsp olive oil
- 1 ripe tomato, cut into circles
- 1 tsp dried oregano
- 1 lb. shredded mozzarella cheese
- salt and pepper to taste
Set your grill to medium-high heat and preheat.
Lay out 4 sheets of heavy duty aluminum foil.
Divide the sausage evenly between the 4 pieces of foil.
Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese.
Salt and pepper if desired.
Place on grill on indirect heat, close cover, and cook for 25 to 35 minutes, spinning packets at least once.
The time will vary depending on the heat of your grill.
Remove from grill and let stand for 3 to 5 minutes, then carefully open and serve.
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- 4 cups cooked turkey, shredded
- 3 cups cooked vegetables, anything you have leftover
- 1 cup gravy
- 4 cups leftover mashed potatoes
- 1 egg
- 1 Tbsp cream cheese; room temperature
- salt and pepper to taste
- 2 Tbsp butter or margarine, broken up
- dash paprika
Preheat oven to 400 degrees and grease a large pie plate or casserole.
Heat turkey, vegetables, and gravy in a saucepan until warmed through, then turn into prepared dish.
Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again.
Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely.
Stick pieces of butter all over the potatoes and sprinkle with paprika.
Bake at 400 degrees for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.