Crescent Roll Breakfast Casserole

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The weather in MN has been extremely hot.  However, today it got into the 80s to where I could turn on the oven to cook dinner.  I came across this casserole on Facebook.  Since we LOVE having breakfast for dinner (Brinner) I knew this was going to be the next on my list once it semi cooled down.

I try to watch what I eat.  I do.  And I rarely eat out.  Once a week is not that bad!!  I eat my cheerios for breakfast, I eat my salad for lunch, I eat my exercise bar for snack.  I drink water all day.  So when I decide to have bacon and eggs for dinner, I only semi feel bad about it!!

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And I know that this is something that I can get away with in my house without anyone complaining that I’ve made something gross!!

I always say that I plan my menu.  And I sit and agonize over that menu sometimes way longer than needed.  Taco nights, there is usually a sandwich being made.  Doesn’t bother me much, since I love them..more taco meat for me!!!  Sloppy Joe night.. well I’m trying to come up with a new recipe.  And I can almost guarantee that this will not be okay!  But try and you might like it.  I say that for a lot of things.  How do you expect to open yourself up to new adventures if you aren’t willing to try new things in life!!!!  It’s not like I’m asking anyone to eat clams for dinner.  Though I’m willing to try!!

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Back to brinner.  We have school coming up next week and Brooklyn is due for a hair cut (a trim in her words), so I needed something quick tonight.  I doubled up the recipe (except for the rolls) and stuck this in the oven.  This was super easy to make and in the oven in a matter of minutes.

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I top mine with a bit of Franks Hot sauce (can’t have eggs without it), grab the bacon and off we go for a dinner that no one will complain about!  This was really good.  I’ll make this again soon!!

Crescent Roll Breakfast Casserole
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • Can Flaky Grands
  • Bag shredded cheddar
  • 1 cup milk
  • Cubed ham or ground cooked sausage
  • 10 eggs
  • S&P
  • Garlic
  • Franks Hot Sauce (optional)
Instructions
  1. Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can’t mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

 

Have a great Labor Day weekend and Happy Back To School for those of you that have kids on their way.

Enjoy!

Patricia – Two Girls Cooking 😉

Source:

Facebook – only I don’t have the site that created it!!  (sorry)

Sour Cream Noodle Bake

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Last week my friend Heidi had told me about this dish that she made.  She said it was super easy and her family liked it.  Now, that meant I was going to like it.  Taking a 50/50 shot here that the others in my home would as well.

Those that have followed long enough know that there are certain people that are just picky (that would be Brooklyn), there are certain people that will eat some and then are just picky (that’s Caleb), then there’s another that is just as picky as Brooklyn (that would be Craig) but will always ask what my back up plan is.  I don’t have a back up plan.  A sandwich is their back up plan.  Mine is to enjoy what was made and love it because it was made from love, hard work…..Yeah that won’t work!

Last night Caleb had football.  He was so excited because he got to wear his helmet, pads and all.  He actually tried it on for me a few times yesterday.  So when it came down to dinner, he was all set to play.  I’m not sure how he ate with all of that limiting movement stuff on!!!

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Man, kids grow up too fast.  I told him yesterday to stop. He asked me how is he supposed to do that!!!  Time goes by so fast.  Tackle football?  Oh boy, I’m a bit nervous.

Anyhow!!  This was a super easy meal to make.  However, sometimes I tend to be a major multi-tasker and skimmed a bit too fast when it said how to put the meal together.  Woops.  It still turned out great and it tasted the same (I’m sure)!

Here’s a peek at some of the food while it’s cooking!!

Here’s the ground turkey and water boiling!

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Here’s the meat and tomato sauce..

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Smelled fantastic!!

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The pasta…almost dinner time!!

Sour Cream Noodle Bake
Recipe Type: Casserole
Author: Patricia
Ingredients
  • 1-1/4 pound Ground Turkey
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/4 chives
  • 1 cup Grated Sharp Cheddar Cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown ground turkey in a large skillet. Add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
  3. Cook egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add chives and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

I didn’t have any crusty french bread to go along with this but I sure wish I did.  We’re not much on bread here (me mostly due to the carbs) but there are times when you wish you had it and this was it.

I am thankful to Heidi for sharing this with me!  I hope your family enjoys it as much as ours!!

Patricia – Two Girls Cooking 😉

Source

Pioneer Woman

Cheeseburger Crescent Casserole

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The doesn’t look like an average cheeseburger, I know.  And it doesn’t have a bun on the top and the bottom.  But it does taste like a good cheeseburger!!  I think you could add even more of the burger condiments but I chose not to.  Maybe some onions and some mustard!!  The pickle relish added great flavor, but what about putting some actual pickle slices on it too!  Huh..maybe next time!

Ingredients

1 lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Directions
  • Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. (I don’t have glass pie plates so I used my cake pans)

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  • Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

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  • Bake15 to 20 minutes or until cheese is melted.

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When I find something new I always get asked two questions.  1.  Have we had this before?  2.  What’s the back up plan!!

The answer to number 1 is usually no, we haven’t.  For number 2 there really isn’t a back up plan.  If it’s not like, there is bread and lunch meat in the fridge!!

I doubled the ingredients so I could feed my family of 7.  Or if you have big eaters, one pan may not be enough.

Enjoy!!

Two Girls Cooking – Patricia 😉

Source:

Pillsbury

Crock Pot Pizza Pasta

Pizza and Pasta mixed together?  Cooked in the crockpot?  Yum written all over this one.  I found this one on Pinterest.  I’ll admit that I haven’t had the time to Pin/Cook and blog/bake much at all.  But we do have to eat don’t we!!  The house smells really good with the pizza smells going on in here.  It’s a hot fall day and I know that this recipe is more for a cool fall day, but it’s fall and it’s time to bring on the slow cooker meals.

 

I wanted to do a pasta recipe, but wanted something other than the usual ziti or lasagna. Then I remembered a pizza casserole I did a few years ago and thought, why not try it in a crock pot? So, here it is. I’m really pleased with how it turned out! It’s delicious and hearty and it feeds a crowd. Hope you like it!

1 lb. rigatoni (uncooked)
2 jars tomato sauce (or your own marinara sauce)
1 tbs. dried oregano
1 lb. ground turkey (I used 1.5lbs)
1 onion, roughly chopped
4 cups shredded mozzarella cheese
sliced pepperoni

In a large skillet, brown the ground turkey. Remove from pan and set aside. Meanwhile, mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray.

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, turkey, onions, cheese, and pepperoni.  Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 4 hours (my crock pot cooks faster than the 6 hours required).

I would have loved to add more toppings but as we all know there are those that do not eat olives or mushrooms or any kind of peppers of any color!  Pepperoni and onions will do just fine (hoping the onions will blend in with the rest)!!

Quick, easy, super kid friendly.

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

Cooking with Joey

Cheesy Chicken Casserole

This week is going to be a busy week for us.  On some days we have more than 3 things going on for the night.  Kids meeting their teacher for reading/math skills, soccer, and football.  Of course the sports fall on the same day within at least 1/2 hour of each other at different locations.  So I’m not only trying to reduce my weekly food budget but trying to find super simple meals to get us through the week without much effort.  I get the emails from Betty Crocker and went on a search and found this cheesy dinner.  Did I say cheesy!!!!

Caleb is not a fan of broccoli and did not want to eat this.  But since I had two other types of vegetables in it I didn’t mind so much that he picked it out.  I could have made the cheese sauce home made but, again, I was looking for something easy and quick.  I liked it.  I liked the flavor it the sauce with the topping.  Fall dinners are happening in our house!

Here’s what you need:

2 cups cut-up cooked chicken

1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten (I used egg yolk only)
Here’s what you do:
  • 1 Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  • 2 In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  • 3 Bake 20 to 22 minutes or until topping is light golden brown.
Have a good rest of the day.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker

Chinese Pie w/Biscuits

I have a friend that I work with and we share recipes quite often.  She shows me new blogs that she has found or sends me something that she’s made that she’s eaten since a child but made some changes to.

This one is one that Heidi said she’s had since she was a little kid growing up.  She just made some changes to it by adding cheese.  Yep, cheese.  Adding cheese is a good thing.  Ok well maybe not for everyone, but all things in moderation.

I’m also trying to find ways to cut my weekly cost in grocery bills down a lot.  We compared her dinners for the week, she gave me what she is buying and then told me how much she spent.  I thought, well it can’t hurt to try and reduce it and introduce new foods to the family.

This was a simple meal to put together.  And there is nothing better than that.

Here’s what I used:

1lb ground turkey

1 can creamed corn

sliced Velveeta cheese

Mashed potatoes (I used a store bought container of loaded potatoes!!)

Onion salt, salt & pepper, garlic salt to taste

Here’s what I did.

Turn oven on to broil (high).

Cook the ground turkey until browned.  Add the seasonings and taste to your liking.  When the meat is cooked through add to a casserole dish and top with slices of Velveeta cheese.   Then pour the cream corn over the cheese (Heidi makes everything warm/hot when adding to the meat).  After the corn, spread the potatoes over the corn and spread to cover.

Cook in the oven just long enough to get the potatoes browned.  When serving the dinner, spoon onto plate upside down so the potatoes are on the bottom.

This was pretty good.  And it was easy enough to make.  The kids loved it and that means we can have it again!  They also put some on their biscuits and ate it like a sandwich.  That was a great idea.  I did it then too!

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

My Friend Heidi

Sloppy Joe Casserole

 

It’s been so hot for over a week it’s hard to even go outside (in MN anyways).  And maybe I’m just not the 99 degree without the heat index type of girl.  I do prefer to be inside where it’s cool.  Just taking out the garbage and feeling the heat in the garage made me want to faint.  Ok, so that may be a bit extreme, but it is dang hot.  And when it’s too hot, I don’t feel like even going on the deck to lean over a hot grill.

So today I opted for a comfort type of food and turned on the oven.  Yep, even with the air going in here it’s much better than going outside.  We love sloppy joes.  So when I did a little search online I found a casserole.  This was pretty good if I do say so myself.  The recipe calls for a can of sloppy joe mix but I made mine home made.

What you need:

1 lb lean ground turkey
1 can (15.5 oz) original sloppy joe sauce (to make it home made add this to the ground turkey after cooked through – 1/3 cup tomato sauce, 1/3 cup of BBQ sauce, 1/3 cup water, chili powder, cumin, dash of hot sauce, dash of Worcestershire sauce, 2 cloves fresh garlic – minced)
1 can Pillsbury® refrigerated original breadsticks
1/2 cup shredded Cheddar cheese (2 oz) (I used mozzarella)
How to make:
  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, mix ground turkey and sloppy joe sauce or make your own sauce.  Heat to boiling over medium-high heat, stirring occasionally.
  • 2 Meanwhile, unroll dough; separate into 12 breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.
  • 3 Pour turkey mixture into ungreased 12×8-inch or 11×7-inch (2-quart) glass baking dish. Place dough pieces in single layer over beef mixture.
  • 4 Bake uncovered 13 minutes. Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.

As I said, this is really a fall comfort food, but this weather we are having has been too much for me to go outside and deal with!  I break a sweat just looking out there now!

Enjoy the rest of your week.

Patricia – Two Girls Cooking 🙂

Source

Pillsbury