My husband’s father and step-mother make this recipe whenever we have a family get together. It is always a hit. Because there is never any leftovers, I have no idea how well it saves because we have never been in that situation before! lol
1 package (32 oz.) of frozen hashbrown potatoes (thawed)
3/4 cup of melted butter
1/2 cup of chopped yellow onion
1 can of undiluted cream of chicken soup
1 package (8 oz.) of cream cheese (softened)
1 cup of shredded cheddar cheese
Real bacon bits
Preheat oven at 350°F and use non-stick spray into 9×13 pan
Combine hashbrown potatoes, 1/2 cup of butter, onions, cream of chicken soup, cream cheese, and cheese in a bowl.
Pour into pan.
Add bacon bits on top to form a bacon crust. My personal opinion when it comes to bacon: the more the merrier. Add lots for extra delicious-ness.
Add the remaining 1/4 cup of melted butter on top of the bacon.
Bake for 50 minutes and let sit for about 5 mins before serving.
Prepare yourself for one of the most amazing culinary experiences you’ve ever had with a casserole! Enjoy!
1 cup Chicken Broth (don’t buy this – it will be made when cooking chicken)
1 stick of melted margarine
1 cup Bisquick
1 cup milk
Pre-heat oven to 350°F and use non-stick spray on a 9×13 pan.
Add water to a large pot and add raw chicken breast strips. Add enough water to cover the chicken sufficiently. Boil the chicken until cooked. (This probably takes about 20 minutes, depending on the size of the pot).
Once the chicken is cooked, cut the chicken into bite sized pieces and cover the bottom of the pan with the chicken.
Drain the cans of Veg-All and then pour the contents of the can over the chicken.
In a separate bowl, add the cream of chicken soup and the chicken broth (obtained from the pan that the chicken was in) and mix together. Pour mixture over the veggies.
Optional: Add salt and pepper to season.
Mix margarine, bisquick, and milk together in another bowl. This is the crust of the casserole. Pour evenly over the casserole.
Bake for 1 hour. Crust should be golden when finished.
Here is the recipe for our family’s breakfast casserole. I know there are many variations of this recipe, but this one by far is the best! It comes from my husband’s family and we make it all of the time!
4 cups water
1 1/4 cups grits
2 lbs sausage
1 lb shredded sharp cheddar cheese
1 cup milk
1/2 teaspoon thyme
1/8 teaspoon garlic
Preheat oven to 350° F
Brown sausage in a medium pan and split into quarter size pieces.
In another pan, bring water to a boil and add grits. Cook for 5 minutes
Add cooked sausage, cooked grits, cheese, milk, eggs, thyme and garlic into a mixing bowl. Combine and mix.
Pour mixture into 9×13 pan. Optional: Add a thin layer of shredded cheese on top of mixture in the pan.