Meal Plan Monday #10 Casserole Week

It is casserole week! The beauty of a good casserole is that it can be made ahead, and so yesterday I spent all day in the kitchen making main and side dish casseroles in individual portions, so I can mix and match. I’ll pull things out of the freezer this week without having to go to a lot of trouble. 

Here is my plan, but no guarantees that I’m sticking to it 100%.

Monday - Ham Steak, Party Potato Casserole, roasted carrots

Tuesday - Chicken Noodle Casserole, side salad

Wednesday - Oriental Beef Casserole, hot rolls

Thursday -Hot Chicken Salad, mixed fruit

Friday - Pizza delivery

Saturday - Salisbury Steak, mashed potatoes, green bean casserole

Sunday - Breakfast for dinner: Egg Brunch Casserole, Hardee’s Raisin Cinnamon Biscuits, fruit

Here is my seasonally appropriate tablescape for the week.

 What’s cooking at your place?

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Egg Brunch Casserole

 I make no apologies for liking casseroles.  In fact, I love them, always have.  There is something both homey and mysterious about digging into a piping hot dish of ingredients that I find so soul soothing and satisfying.  The make-ahead aspect is another plus.  Being able to assemble a dish hours prior to baking or, in some cases, the day before, make these okay in my book.  I like main dish casseroles, lunch casseroles, and vegetable casseroles.  This recipe was one that my mother used to make for holiday brunches.  She used to host both Christmas and Easter brunches, the Christmas brunch she hosted for more than fifty years.  Imagine!  She made this recipe with chopped green pepper and crumbled bacon.  I make mine with spicy bulk sausage and roasted red peppers.  That’s the beauty of a casserole.  You can pretty much layer anything that you like, pour an egg mixture on top and bake it, and you have a nice meal.

Egg Brunch Casserole

½ package spicy bulk sausage (I used Bob Evans)

2 Tablespoons butter, melted

2 cups croutons

1 cup grated sharp Cheddar cheese

3 extra-large eggs

1 cup milk

1-1/2 teaspoons Dijon mustard

¼ cup roasted red bell peppers, diced (I used Melissa’s)

Salt and pepper to taste

Preheat oven to 325°F.

Place sausage in a large, deep skillet. Cook over medium high heat, breaking up with a fork, until evenly brown. Drain, crumble and set aside.

Spray an 8” x 8” square baking dish with vegetable spray. Melt butter in a small dish in the microwave. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

Crack the eggs into a bowl, whisking to break up the yolks. Continue to whisk while you add the milk, mustard, salt, and pepper. Pour mixture over the croutons and cheese, sprinkle with sausage, and dot with peppers.  Press mixture down into the dish.

At this point it can be covered and refrigerated overnight.  Otherwise, bake in the preheated oven for 35-40 minutes. Remove from oven and allow to stand 10 minutes before serving.

This post is linked to:

Wow Us Wednesdays

Create It or Bake It

Full Plate Thursday

Be Inspired Friday

Foodie Friday

Show and Tell Friday 

Seasonal Sundays