Cheese Curd In Paradise

Casserole

Meat Lovers Breakfast Casserole

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Meat Lovers Breakfast Casserole is the perfect start to a weekend or holiday morning. Bacon, ham, sausage, cheese, and eggs baked together to make a creamy, rich, and delicious breakfast everyone will love.

breakfast casserole on a plate

I love to make breakfast casseroles and breakfast bakes for holiday mornings. There is something so nice about a warm, hearty, and tasty breakfast that I can quickly pop in the oven. My Meat Lovers Breakfast Casserole is one of my family’s favorite breakfast recipes.

I prep everything the night before and let it sit overnight. This recipes includes crisp bacon, sausage, and smokey ham- plus lots of cheese. It is so good! I use bread as my base and allowing the bread to sit in the egg mixture overnight and once it is baked it is so creamy and custardy.

This casserole is fantastic as a meat lover variety, but if you like a few onions, peppers, or other veggie mix-ins they would be a delicious addition as well. However, one of my favorite parts is the yummy melted cheese sprinkled over the top of the casserole.

breakfast casserole in baking dish

What do you need to make Meat Lovers Casserole?

  •  White Bread
  • Large Eggs
  • Whole Milk
  • Black Pepper
  • Cooked Bacon
  • Sliced Ham
  • Breakfast Sausage Links
  • Shredded Cheddar Cheese
  • 9×13 Baking Dish
  • Whisk
breakfast casserole in baking dish

How do you make Meat Lovers Breakfast Casserole?

  1. Cut the bread into cubes. Lightly grease a 9×13 casserole dish and evenly place bread into the baking dish.
  2. Place chopped bacon over bread, but reserve 2 chopped slices for topping. Next, top with ham, and finish with the uncooked sliced sausage.
  3. In a medium bowl, whisk together eggs, milk, and pepper. Pour mixture evenly over the bread and milk. Top with 1/2 cup cheddar cheese.
  4. Cover casserole and place in fridge. Allow casserole to sit for at least 8 hours or overnight.
  5. Remove from fridge when ready to bake. Pre-heat oven to 350°F. Uncover and top with remaining 1 cup of cheese and remaining chopped bacon. Bake uncovered for 50 minutes. The center should still slightly jiggle when you remove it from the oven. Allow the casserole to rest for 5 minutes before serving.
breakfast casserole on a plate

Frequently Asked Questions

Can I use wheat bread?

Yes, but I do not recommend a super dense bread because it may not result is the nice custard egg texture.

Can I use chopped sausage patties?

Yes, just make sure to cut them into bite sized pieces.

Can I add the bacon without cooking prior?

Yes, the casserole will reach a high enough temperature to cook the bacon, but it will not be crisp.

What are other cheeses I can use besides cheddar, or that mix well with cheddar?

I love to use monterrey jack cheese or pepper jack is delicious in this recipe as well.

My casserole seems a little jiggly when I removed it from the oven- is this normal?

There should be a little jiggly in the casserole, and allowing it to rest for 5 minutes will allow it to come together and set a little more.

breakfast casserole on a plate

Looking for more delicious breakfast and brunch recipes!?

Scrambled Eggs with Bacon and Blue Cheese

Blueberry Yogurt Pancakes

Everything Bagel Smoked Salmon Quiche

Eggs Benedict Casserole

Loaded Egg and Toast Cups

breakfast casserole on a plate

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breakfast casserole on a plate

Meat Lovers Breakfast Casserole

Course Breakfast
Cuisine American
Keyword Bacon, Breakfast, Casserole, Eggs
Prep Time 15 minutes
Cook Time 50 minutes
Fridge Time 8 hours
Servings 8 people

Ingredients

  • 8 slices white bread
  • 6 large eggs
  • 2 2/3 cup whole milk
  • 1/2 tsp pepper
  • 10 slices cooked chopped bacon, divided
  • 1/2 cup chopped sliced ham
  • 7 uncooked breakfast sausages, sliced into bite-sized pieces
  • 1 1/2 cup shredded cheddar cheese, divided
US Customary – Metric

Instructions

  1. Cut the bread into cubes. Lightly grease a 9×13 casserole dish and evenly place bread into the baking dish.

  2. Place chopped bacon over bread, but reserve 2 chopped slices for topping. Next, top with ham, and finish with the uncooked sliced sausage.

  3. In a medium bowl, whisk together eggs, milk, and pepper. Pour mixture evenly over the bread and milk. Top with 1/2 cup cheddar cheese.

  4. Cover casserole and place in fridge. Allow casserole to sit for at least 8 hours or overnight.

  5. Remove from fridge when ready to bake. Pre-heat oven to 350°F. Uncover and top with remaining 1 cup of cheese and remaining chopped bacon. Bake uncovered for 50 minutes. The center should still slightly jiggle when you remove it from the oven. Allow the casserole to rest for 5 minutes before serving.

breakfast casserole on a plate

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Cheesy Broccoli, Turkey, and Rice Casserole {Thanksgiving Leftover Recipe}

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Cheesy Broccoli, Turkey, and Rice Casserole is a simple way to use holiday leftovers! Creamy and rich this casserole is packed with fresh broccoli, chopped turkey, and brown rice. A new post-holiday family favorite!

casserole scooped from serving dish

I am continuing on the leftover train to bring you some of my favorites as we get closer to Thanksgiving and the holidays. We always make a large turkey, and that means lots of leftovers. I talked about my love of “hot-shots” in my post for Roasted Garlic Mashed Potatoes (+ Turkey and Gravy), and about my favorite quick and simple leftover recipe in my post for Creamy Turkey over Biscuits. Today is all about the comfort food using holiday leftovers. Cheesy, cream, hearty, and filling all describe my Cheesy Broccoli, Turkey, and Rice Casserole. This is one damn good recipe my friends, and it is so perfect for a cold weeknight or a Sunday evening meal.

One of my favorite things about this casserole is that it uses fresh broccoli. I love the texture and flavor it brings to the casserole- and it is great if you have some leftover from the holiday veggie tray! The topping on this casserole is so yummy as well. I use a buttery crushed cracker to create a crispy topping that is so tasty! I typically have most of these ingredients on hand at all times which makes it an easy meal to put together. I don’t know about you, but I get some cooking burnout for a good 4 days after I do a holiday meal for my family, and I love having something easy that I can make with our leftovers.

casserole in serving dish

What do you need to make Cheesy Broccoli, Turkey, and Rice Casserole?

casserole on a plate

How do I make Cheesy Broccoli, Turkey, and Rice Casserole?

{Printable Recipe Below}

  1. Pre-heat oven to 350°F. Spray a 9×13 casserole dish with cooking spray and set aside.
  2. In a large bowl, whisk together the soup, sour cream, 3/4 cup cheese, pepper, and garlic powder.
  3. Whisk in the chicken broth and milk.
  4. Stir in the rice, turkey, and broccoli.
  5. Pour into the prepared casserole pan. Cover with foil and bake in the oven for 40 minutes.
  6. When casserole has about 10 minutes left to cook prepare the cracker topping. Place crackers in a sealable bag and crush. Pour butter over crackers and toss to coat them evenly.
  7. Open the oven, remove foil, and sprinkle the remaining cheese over the casserole. Top with crackers and bake uncovered for an additional 10-15 minutes.
  8. Remove from oven and let the casserole sit for 3-5 minutes and serve.
casserole on a plate with serving dish in background

Frequently Asked Questions

Can I use chicken in this recipe?

Yes, chicken can be subbed for turkey.

Can I use a different type of canned cooking soup in this recipe?

If you do not want to use, or do not have, cream of chicken, cream of mushroom or cream of celery will work well.

Can I add other veggies to this casserole?

Yes, some cauliflower or mushrooms would be really tasty as well.

Can I use bread crumbs or a different cracker?

Yes, bread crumb work as do any comparable cracker for the topping.

My rice is not completely cooked- what can I do?

Make sure that you are keeping the casserole completely covered during the initial cooking- no peeking. If it needs a little more time you can bake it in the oven for another 10 minutes.

casserole on a plate with a fork

Looking for more delicious recipes to use holiday leftovers?!

Creamy Turkey Over Biscuits

Roasted Garlic Mashed Potatoes (+ Leftover Shredded Turkey and Gravy)

Turkey Pot Pie with Cheddar Garlic Biscuits

Turkey Dumpling Soup

casserole on a plate with a fork

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casserole on a plate with a fork

Cheesy Broccoli, Turkey, and Rice Casserole

Course Main Course
Cuisine American
Keyword Casserole, rice, turkey
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 people

Ingredients

  • 3 cup chopped cooked turkey
  • 10.5 oz can Cream of Chicken Soup
  • 1 cup sour cream
  • 1 3/4 cup shredded cheddar cheese, divided
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 2 cups chicken broth
  • 1 1/3 cups milk
  • 1 cup rice
  • 2 1/2 cups chopped fresh broccoli
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Spray a 9×13 casserole dish with cooking spray and set aside.

  2. In a large bowl, whisk together the soup, sour cream, 3/4 cup cheese, pepper, and garlic powder.

  3. Whisk in the chicken broth and milk.

  4. Stir in the rice, turkey, and broccoli.

  5. Pour into the prepared casserole pan. Cover with foil and bake in the oven for 40 minutes.

  6. When casserole has about 10 minutes left to cook prepare the cracker topping. Place crackers in a sealable bag and crush. Pour butter over crackers and toss to coat them evenly.

  7. Open the oven, remove foil, and sprinkle the remaining cheese over the casserole. Top with crackers and bake uncovered for an additional 10-15 minutes.

  8. Remove from oven and let the casserole sit for 3-5 minutes and serve.

casserole on a plate with a fork

5-Ingredient Corn Casserole

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5-Ingredient Corn Casserole takes the worry out of finding the perfect holiday side dish. Quick, easy, and packed with rich flavor make this corn casserole a fast family favorite.

corn casserole scooped from a dish

Today I am sharing one of my favorite quick and easy sides- 5-Ingredient Corn Casserole. This is a go-to side dish for me when I am trying to put together a menu, and just need “one more thing” to make it perfect. This dish is prepped in minutes, and is versatile enough to serve with pretty much any of your holiday favorites.

This casserole is filled with whole kernel corn, creamed corn, corn muffin mix, sour cream, and melted butter. The result is a rich, buttery, savory, sweet, delicious side with a firm pudding like texture and studded with whole corn kernels. I serve this casserole warm, but it delicious at room temperature as well.

corn casserole ingredients
Make sure to check out all the awesome Holiday Side Dishes:  
corn casserole in a dish

What do you need to make 5-Ingredient Corn Casserole?

corn casserole scooped from a dish

Looking for more delicious holiday sides?!

corn casserole scooped from a dish
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corn casserole scooped from a dish

5-Ingredient Corn Casserole

Course Side Dish
Cuisine American
Keyword Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

  • 8 oz Jiffy Corn Muffin mix
  • 15 oz whole kernel corn drained
  • 15 oz canned creamed corn not drained
  • 1 cup sour cream
  • 1/2 cup melted butter
US Customary – Metric

Instructions

  1. Preheat the oven to 350°F.

  2. In a medium bowl bowl, mix all of the ingredients together. Pour batter into a greased 8"x8" baking pan.

  3. Cook uncovered for 45-50 minutes or until lightly browned.
corn casserole scooped from a dish

September Round-Up: Back to School

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September means that back to school time is in full swing! So, for those of you with children or who work in the education field, quick breakfasts, make-ahead dishes, lunchbox ideas, and easy weeknight dinners are all especially important. This month our group of food bloggers is sharing recipes for back to school time! Back to school varies a lot throughout the country, but once September comes it seems to be that everyone is headed back. We hope you find some recipe inspiration here as you plan out your meal ideas for the month. Don’t forget to check back on the last day of each month to see the monthly recipe round-up!

I don’t know about you, but I’m not quite ready for summer to be over. The daylight is already getting noticeably shorter, our tomatoes are all ripening, and we’ve had some cooler breezes in the air recently. Even though I’m not going back to school, I can sense the seasonal change on the horizon.

~Breakfast~

Sausage, Egg, & Cheese Breakfast Bake from Crafty Cooking Mama

Apple & Cinnamon Overnight Oats from Jolene’s Recipe Journal

Oat & Jam Breakfast Squares from Savory Moments

Western Omelet Breakfast Sandwich from Palatable Pastime 

Breakfast-on-the-Go Muffins from Blogghetti 

Blueberry & Almond Granola from The Saucy Southerner

Overnight Make-Ahead Coffee Cake from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice 

Waffle & Pancake Avocado Toasts from Pies and Plots


 ~Lunches & Dinners~

Instant Pot Shredded Chicken from Cheese Curd in Paradise 

Baked Chicken Fajitas from Kate’s Recipe Box



Spicy Shrimp & Zucchini Lo Mein from Books n’ Cooks

Weeknight Rice Pilaf w/ Peas & Chives from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Turkey & Summer Vegetable Soup from Savory Moments

7-Layer Dip Cups from Palatable Pastime 

Cheesy Chicken Spaghetti Casserole from Cheese Curd in Paradise


~Snacks & Desserts~

Chewy Granola Bars from Kate’s Recipe Box 


Whole Wheat Banana Bread from Books n’ Cooks

Five Ingredient Nutella Cookies from The Saucy Southerner

Peanut Butter & Jelly Cookies from Jolene’s Recipe Journal 

Apple Crisp Bread from Pies and Plots 


Please visit all of our monthly recipe round-up bloggers!

~Monthly Recipe Round-Up Bloggers~


Lasagna Roll Ups with Meat Sauce

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Lasagna Roll Up with Meat Sauce is the best easy make-ahead recipe around. Hearty pasta and cheese, layered with a flavorful meat sauce, and topped with more CHEESE. An instant family favorite.

Lasagna on a white plate

Pasta, cheese, and meat. Is there anything that screams savory comfort food more than that trifecta? I think not. The ultimate delivery device for the three is lasagna, and today I am not sharing any old lasagna- I am sharing my recipe for Lasagna Roll Ups with Meat Sauce. These are one of my favorite pasta dishes, and my family goes nuts for them!

I love that I can make these in advance so they are ready for to pop in the oven for dinner whenever we are ready to eat. They are also a freezer friendly meal, and I love anything I can prep in advance during the school year! My kiddos love these so much they would have them on our menu weekly if it was up to them!

Lasagna in a casserole dish

What You Need For Lasagna Roll Ups!

  • Lean Ground Beef
  • Tomato Paste
  • Tomato Sauce
  • Seasonings: Italian, Garlic, Salt, Parsley
  • Lasagna Noodles
  • Cheese: Ricotta, Parmesan, Mozzarella
  • Rimmed Skillet
  • Baking Dish
preparing the lasagna rolls
pasta in a casserole dish

HELPFUL HINT: When rolling the Lasagna Roll Ups do it gently because otherwise the filling will come out the sides and not stay in your roll up! Once the roll ups cook the eggs and cheese will set in the roll ups.

Lasagna in a casserole dish

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Lasagna in a casserole dish

Thank goodness for Lasagna Day! Check out more delicious recipes!

Lasagna Day Recipes
Lasagna on a white plate

Frequently Asked Questions

Can I use something different that ground beef?

Of course! Ground turkey or Italian sausage work well. You could also use mushrooms in place as well for a vegetarian option.

Can I use a blend of cheese other than mozzarella?

Yes, Italian blends (like a 4-cheese) work really well.

I am not a fan of ricotta. What can I use?

I am a fan of using small curd cottage cheese as a substitute.

If I am freezing the Lasagna Roll Ups how do I store them in the freezer?

I like to use an aluminum baking dish with a cover. I then don’t have my bake-wear tied up in the freezer.

If I free my lasagna do I need to thaw it before it goes in the oven?

Yes, I like to thaw mine in the fridge. Once thawed bake as directed in recipe below.

Why is it important to let the lasagna roll ups rest when they come out of the oven?

I think it makes the pasta and cheese set is easier to serve. Sometimes when lasagna is really hot, and it is cut immediately the cheese and sauce sun all over and you don’t get those nice bite with a little bit of everything.

Lasagna on a white plate

Looking for more delicious pasta recipes?!

Slow Cooker Creamy Mac and Cheese with Bacon

Meatball Stuffed Shells

Weeknight Spaghetti with Meat Sauce

Baked Crispy Crunchy Taco Spaghetti

Pesto Caprese Pasta Salad

Lasagna on a white plate
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Lasagna on a white plate

Lasagna Roll Ups with Meat Sauce

Course Main Course
Cuisine American
Keyword Beef, Pasta
Servings 12 lasagna rolls

Ingredients

  • 12 uncooked lasagna noodles

Meat Sauce

  • 1 lb ground beef
  • 1/2 small white onion, diced
  • 6 oz tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 28 oz tomato sauce

Ricotta Filling

  • 15 oz whole milk ricotta cheese
  • 1 tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 2 eggs
  • 3 1/2 cup shredded mozzarella cheese, divided
  • 1 tbsp dried parsley
US Customary – Metric

Instructions

Meat Sauce

  1. In a medium rimmed skillet brown ground beef and onions. Drain excess grease.

  2. Add tomato paste, Italian seasoning, salt, and garlic powder. Stir to evenly mix. Add tomato sauce and stir. Cover and simmer for 15 minutes. While sauce is simmering cook the lasagna noodles.

Ricotta Filling

  1. In a bowl, mix together ricotta, Parmesan, Italian seasoning, salt, eggs, and 3/4 cup mozzarella cheese. Set Aside.

Assembly of Lasagna Rolls

  1. Pre-heat oven to 350° F. Place a cutting board on the counter and a 9×13 baking dish next t the work surface. Place 3/4 cup of the sauce in the bottom of the baking dish. Place a noodle on the flat surface. Spread a layer of ricotta mixture on the noodle and top with a sprinkle of mozzarella cheese (about 3/4 cup cheese for all 12 noodles).

  2. Roll up the noodle gently so the filling is not pushed out of the sides. Place seam-side down on the baking dish. Repeat with remaining noodles. Top noodles with 1/2 of remaining sauce and then 1/2 of remaining cheese. Repeat with the rest of the sauce, and the rest of the cheese. Sprinkle the top with parsley.

  3. Bake uncovered for 30 minutes. Remove from oven and allow pasta to rest for 5 minutes before serving.

Recipe Notes

From Fridge: If you are baking from the fridge allow the roll ups to sit on the counter for about 15 minutes before placing them in the oven. 

From Freezer: If you are taking the roll ups from the freezer allow the roll ups to thaw in the fridge before placing in the oven. 

Lasagna on a white plate

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Creamy Taco Mac Skillet

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Creamy Taco Mac Skillet is cheesy, full of flavor, and weeknight friendly! Packed with seasoned taco meat, tomatoes, cheese, and pasta- everyone will request this easy skillet dinner!

taco pasta in a skillet

We are sprinting towards the end of the school, and I am all about the quick and easy meals. For me, the beginning and end of school are the hardest when it come to meal planning. The start of the school year means new routines and change, and the end of the school year is survival to get the finish line. In Wisconsin, we have had a lot of weather cancellations and our last day was June 7th, but it was moved to June 10th and everyone is getting excited for summer. I am two weeks away from officially having my teaching license in the State of Wisconsin. Since I have a bachelor’s degree the actually certification process has meant a lot of unpaid time in various classrooms for teaching experience and practice. While it has been helpful, fun, and educational, I am very excited to finally be paid for my work, make an employment decision, and be done with school (for now).

Since the end of school is about survival, 30-minute meals like my Creamy Taco Mac Skillet are a regular on my meal plan. Easy, fast, and hearty- perfect to fill-up my kiddos bellies after a long school day. We are also in the throws of soccer after school, and I love having a back-pocket recipe like this one because I can get dinner on the table very quickly so we can keep our evening moving.

taco pasta in a skillet

Frequently Asked Questions:

What is the best type of pasta to use?

I like to use fusilli for this skillet, but capatavi or penne is a great alternative. I would not suggest a thin pasta- a hearty pasta works best.

Can I leave out the tomatoes?

Yes, but the flavor will be different. If you leave out the tomatoes, I suggest reserving about 2/3 cup of the pasta water to add to the skillet or it will not be very saucy.

Can I use a different type of cheese?

Absolutely! I suggest pepper jack or monterey jack.

How are the leftovers?

I love to have this for lunch! It is just as cheesy and creamy the following day!

taco pasta in a skillet

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taco pasta in a skillet

Helpful tools to make your skillet meals!

Large Rimmed Skillet

Stainless Steel Colander

Silicone Spoon

Boxed Cheese Grater

taco pasta in a skillet

Creamy Taco Mac Skillet is a must for you weekday meal plan! I find that meal planning really works for our family. I know the thought of it can feel a little overwhelming at first, but once it becomes habit it is a nice crutch, at least for me, during the week.

One thing that I found is not to over-plan. I have made the mistake more times than I can count, and have scrambled to use the food I purchased. What works for my family is planning 3 weekday meals and 1 weekend meal. I typically do not shop for the weekend meal till later in the week. For us, this provides flexibility which, to me, if the key to making meal planning work. I also try to plan meals to have leftovers so we can use them for lunches, or for another weeknight meal. I would plan my Creamy Taco Mac Skillet on a Monday or Tuesday because I find the beginning of the week to generally be more hectic, and I also have leftovers for lunch!

taco pasta in a skillet

Check out these delicious skillet meals!

Italian Wedding Soup Skillet

Skillet Rice and Beans with Kielbasa

One-Pot BLT Tortellini Skillet

Ham and Cheese Gnocchi Skillet

Greek Lasagna Skillet

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taco pasta in a skillet

Creamy Taco Mac Skillet

Course Main Course
Cuisine American
Keyword Beef, Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients

  • 16 oz dry shaped pasta
  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 14 oz can petite diced tomatoes, drained
  • 1.25 oz packet taco seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded cheddar cheese, divided
  • 3 oz cream cheese
  • 1/2 cup sour cream
  • 1/4 cup sliced black olives
US Customary – Metric

Instructions

  1.  Cook pasta according to the package directions.  Drain, and set aside.

  2. In a large rimmed skillet cook the ground beef and chopped onion until no longer pink. 

  3. Add the tomatoes, taco seasoning, salt, and pepper. Simmer over medium heat for about 5 minutes.

  4. Stir in 1/2 cup cheddar cheese, cream cheese, and sour cream. Stir until the cream cheese is melted and the sauce is well blended. Add the pasta to the meat and gently stir. Simmer over medium-low heat 3-4 minutes.  

  5. Remove from the heat and top with remaining 1/2 cup shredded cheddar cheese and black olives.


Eggs Benedict Casserole

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Time for breakfast! When I go out for breakfast my favorite thing to order is eggs benedict. I always think of it as dish that I treat myself to when I am out because poaching eggs for everyone in the morning isn’t always doable when I have two hungry kiddos at my kitchen counter. Enter Eggs Benedict Casserole. A casserole that makes my out for breakfast dish into a family friendly dish.

eggs Benedict casserole on a plate

This casserole is so simple, and I love the ease it has when it comes together. I use chopped english muffins, eggs, whole milk, canadian bacon, and a few seasonings. The casserole sits overnight so it creates a creamy and custardy texture. I cut my canadian bacon in bite sized pieces so it is the perfect size to get a few in each bite.

Eggs benedict isn’t complete with out a good hollandaise sauce. This recipe adds a little heavy cream, and is smooth as velvet. I love a nice big squeeze of lemon to my sauce, and this certainly checks that box!

I know hollandaise sauce can feel a bit intimidating, but don’t let it freak you out. If you haven’t made it before I would make sure that you have a little extra ingredients on hand if you need a practice batch! The trick is to get the yolks to coat the back of the spoon and then add the butter. Once the butter is added the sauce gets nice and thick.

eggs Benedict casserole on a plate

Today I am joining a few other blogging friends to share our favorite breakfast recipes! Check them out below!

Breakfast Recipes

 


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

eggs Benedict casserole on a plate

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That pour of hollandaise still gets me. Yum!

All that I need with this meal is a bloody mary or a mimosa. For me, I love a spicy bloody mary with a pickle, or I really love a mimosa made with 1/2 grapefruit juice and 1/2 orange juice (trust me- it is a must try). What are your must have breakfast cocktails?

eggs Benedict casserole on a plate

This weekend we are celebrating the start of spring break! The kids and I enjoyed a movie yesterday, and today feasting on corned beef and cabbage with my parents. I am really excited to have some extra time with the kiddos, and to prepare for a fun spring sweets event next week!

eggs Benedict casserole on a plate

Similar Recipes:

Loaded Toast and Egg Cups

Perfect Deviled Eggs

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eggs Benedict casserole on a plate

Eggs Benedict Casserole

Course Breakfast
Cuisine American
Keyword Casserole, Eggs
Prep Time 15 minutes
Cook Time 50 minutes
Fridge Time 8 hours
Total Time 1 hour 5 minutes
Servings 8 people

Ingredients

  • 8 oz Canadian bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 eggs
  • 2 cups whole or 2% milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp fresh lemon juice
  • 1/2 cup butter, melted
  • salt and pepper, to taste
US Customary – Metric

Instructions

  1. Place half of the Canadian bacon in a greased 13×9-inch casserole dish.  Evenly spread the English muffins pieces on top and then add remaining bacon.

  2. In a large bowl, whisk eggs, milk, salt, pepper and onion powder; pour over top. Cover and refrigerate 8 hours (or overnight). 

  3. When ready to bake, heat oven to 375°F. Top casserole with paprika. Bake covered for 35 minutes. Remove cover and bake for an additional 15 minutes. Prepare the hollandaise sauce during the last 15 minutes of baking. 

  4. In a double broiler or metal bowl over simmering water (don’t let bowl touch water), whisk together egg yolks, heavy cream, and lemon juice. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add salt and pepper to taste. Serve sauce immediately with casserole.

  5. Remove casserole from oven. Cut into squares and serve with hollandaise drizzled over the top of the casserole. 

Recipe Notes

Recipe adapted from Chew Out Loud. 

eggs Benedict casserole on a plate

Irish Cheddar Ale Mac and Cheese

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Are you searching for a few yummy St. Patrick’s Day recipes for dinner? I have a delicious one I am sharing with you today. My recipe for Irish Cheddar Ale Mac and Cheese is delicious next to corned beef and cabbage! It is actually fantastic anytime of the year, but who doesn’t love an excuse to make a big pot of mac and cheese? No matter if you are Irish or you just love a big glass of beer- this recipe will be a fast favorite.

Mac and Cheese scooped form a skillet

So what makes this mac and cheese so delicious? A few things. I use sharp white Irish cheddar, whole milk, real butter, Irish ale, fresh green onions and parsley, buttery toasted bread crumbs. I love to make my own cheese sauce for my recipe using flour and butter. My favorite pasta to use is cavatappi pasta because the shape is perfect to soak in all the cheesy sauce while the mac and cheese bakes.

Mac and Cheese in a skillet

Check out more incredible St. Patrick’s Day recipes!

St. Patrick’s Day Recipes


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Mac and Cheese scooped form a skillet

These days our nights are so busy since I am teaching this semester. Our nights have consisted of a lot of subs and soups from the freezer. When I get a chance to prep in the kitchen I can’t wait to share my creations with you. This month was so busy because of our family vacation, but I am excited to share a few of my favorite St. Patrick’s Day recipes with you over the next few days.

I am finding adjusting to this different pace of life to be a challenge, but I am really enjoying what I am doing at the schools, and enjoying the continued learning in the classroom. If you are a long time reader you know that I worked in politics in the early part of my career, and then a non-profit for 7 years before returning to school about 18 months ago to get my teaching license. It has been a journey, and I am on my last potion of my schooling before I get my license in June. I am so fortunate to student teach where I am right now, and am really embracing this transitional period in my life.

Mac and Cheese in a skillet

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Mac and Cheese scooped form a skillet

I know one things that immediately gives me a nice dose of relaxation and it is this mac and cheese- so put it on your meal plan already!

I like to use a cast iron skillet like this one to bake my mac and cheese in. I find that the heavy bottom is great for preventing burning and uneven cooking.

Mac and Cheese in a skillet

What are your favorite Irish recipes to enjoy on St. Patrick’s Day?

Mac and Cheese scooped form a skillet

Similar Recipes:

Irish Colcannon with Bacon

Slow Cooker Creamy Mac and Cheese With Bacon

Creamy One-Pot Stove Top Mac and Cheese

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Mac and Cheese in a skillet

Irish Cheddar Ale Mac and Cheese

Course Main Course
Cuisine Irish
Keyword Cheese, Pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 1 lb uncooked cavatappi pasta
  • 4 tbsp salted butter
  • 3 tbsp flour
  • 3 cups whole milk
  • 1 cup Irish ale (or comparable beer)
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 14 oz grated sharp Irish white cheddar
  • 1/3 cup sliced green onions
  • 1 cup unseasoned breadcrumbs
  • 2 tbsp melted salted butter
  • 1 1/2 tbsp finely chopped fresh parsley
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. In a medium pot, cook noodles according to package instructions. 

  2. While noodles are cooking, prepare the cheese sauce. Heat 4 tbsp of salted butter. Once melted whisk in the flour till thick. Slowly add the milk, whisking between each cup, and then whisk in the ale. Add the cheese and whisk till melted. Add salt, pepper, and green onions and gently whisk. 

  3. Drain the pasta and add it to the cheese sauce. Gently stir to fold the noodles into the sauce. Pour pasta into an oven safe baking dish (9×13 will work well, or a 12-inch round baking dish). 

  4. Stir the breadcrumbs, melted butter, and parsley together. Top mac and cheese with breadcrumb mixture. Bake uncovered for 20 minutes. 

Mac and Cheese scooped form a skillet

Cheesy Chicken Spaghetti Casserole

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Weeknight dinners are always the biggest juggling act in my house. Who will eat what, who has what going on that night, and when is there time to cook! My Cheesy Chicken Spaghetti Casserole is one of my favorites to pop in the oven in a busy evening to have a filling and hearty dinner for my family.

casserole in a baking dish

This recipe can easily be made in advance, or it can be frozen for a later time. In both scenarios, I advise to wait and add breadcrumbs right before baking to ensure a nice crisp and buttery topping.

This casserole uses ground chicken, 3 cheeses, sour cream, and is not only delicious, but so rich and creamy. The leftovers heat up nicely, and I love to serve it with steamed green beans, or a side salad to cut some of the richness from the cheese.

casserole in a baking dish

This casserole is my go to when I am making a meal for someone to bring to their home. I have made it for a few friends and family members after babies and it get excellent reviews, and it is still one of my husband’s favorite meals.

This recipe uses ground chicken, and I prefer that to cubed chicken in casseroles because I feel like it cooks more evenly, and the texture is better than larger pieces of chicken. If you prefer chopped chicken you can sub it in this recipe for the ground. I would recommend using the same weight amount, cutting it in bite-sized pieces, and follow the cooking instructions.

casserole in a baking dish

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casserole in a baking dish

Wisconsin has had a strange winter so far. Temps have been all over the place and right now it is pretty cold. To me, that kind of cold weather makes me want to hunker down and enjoy comforting food like this, and a cozy blanket. We have been enjoying using our fireplace at our new home. Our old house did not have a fireplace so it has been a fun experience to have a fire and cozy up to a show in the evening. We are currently watching the show FBI since we are still waiting for season 13 of Criminal Minds to come out on Netflix.

What are your current favorite shows? We love crime and thriller type shows, and are always looking for recommendations.

Next week I start my new adventure student teaching! I am nervous how well I will be able to juggle life, but I am sure I will adjust and am looking forward to learning all sorts of new things! My teacher readers- what are good tips you remember from your student teaching days?

casserole in a baking dish

Similar Recipes:

One Pot Chicken Parmesan Pasta

French Onion Chicken and Rice Casserole

Chicken Bacon Ranch Tater Tot Casserole

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pasta in a casserole dish

Cheesy Chicken Spaghetti Casserole

Course Main Course
Cuisine American
Keyword Casserole, Chicken
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 1 lb ground chicken
  • 1 lb spaghetti, cooked
  • 2 cans cream of chicken soup
  • 1/3 cup sour cream
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 1/3 cups shredded cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 3 oz Velveeta or American cheese, chopped to small pieces
  • 1 cup milk
  • 1 cup low-sodium chicken broth
  • 1/2 cup panko bread crumbs
  • 1 tbsp melted butter
US Customary – Metric

Instructions

  1. Pre-heat oven to 350 degrees. Lightly grease a 13×9 baking dish with cooking spray and set aside.

  2. Cook ground chicken in a skillet until completely cooked through.  Add soup, sour cream, pepper, garlic powder, 2/3 cup cheddar cheese, mozzarella, and velveeta, milk, and broth to skillet. Gently stir till combined. Add cooked pasta and gently stir. 

  3. Mix breadcrumbs with melted butter and set aside. 

  4. Spread pasta mixture in the baking dish. Top with remaining 2/3 cup of cheddar cheese and evenly top with buttered breadcrumbs. Bake uncovered for 40 minutes. 

Recipe Notes

This recipe can be made and frozen. If planning to freeze, make sure to tightly wrap. Thaw in the fridge before baking.

This recipe can also be made in advance and heated when ready. 

If you are freezing, or baking from the fridge I advise to add the breadcrumbs just before cooking. 

chicken pasta on a spoon

One Pot Chicken Parmesan Pasta

by 23 Comments


Week night meals can feel like a last minute scramble on busy week days. Hungry kids and not enough hours in the day. In my house, I rely heavily on meals that can be made in 30-45 minutes, or can be prepped in advance for a quick evening prep.

Enter One Pot Chicken Parmesan Pasta.

Pasta, chicken and sauce Scooped from a red pot

Traditional chicken Parmesan is a little too labor intensive for me on some night, but that does not meal that the flavors or this traditional meal need to be abandoned. This recipe takes the flavors of the beloved classic and makes them a little more weeknight friendly- and easy to prep in advance!

Top View of Pasta and Toasted Bread Crumbs

This recipe uses white meat ground chicken, onions, seasoning, flavorful marinara sauce, hearty pasta and melted cheese to create a one-pot meal that will be a quick family favorite. To top it off, I top my pasta with buttered toasted panko bread crumbs to replicate the texture of the crispy chicken in the original recipe.

Why are one-pot recipes one of my favorite types of recipe? I love the minimal clean-up and I love that all the flavors are cooked together. The pasta always tastes so delicious after it soaks up all the delicious cooking liquid.

Pasta, chicken and sauce Scooped from a red pot

My boys adored this meal, and both went in for seconds. One of the features of this recipe that I believe hits a home run for my boys is the ground chicken. They both prefer the texture of ground beef, turkey, or chicken over a larger pieces of meat, and paired with pasta- I had two happy little guys and that makes one happy mama.

Top View of Pasta and Toasted Bread Crumbs

I mentioned loving dinners that allowed me to prep in advance, and this recipe certainly can be adapted for that. The pasta portion can be cooked and chilled for last. To re-heat, I recommended baking covered at 350° F for about 30 minutes and then finishing it with the buttered bread crumbs under the broiler.

Pasta, chicken and sauce Scooped from a red pot

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Pasta, chicken and sauce Scooped from a red pot

Meals like this one are also one of my favorites for a cold and snowy night. I love having something hearty ready after the kids have been in the snow or just to make us feel warm and cozy.

We finally have snow, and the kids are thrilled. Kellen was bummed not to have any snow over break, and now they can’t get enough. Well, until they start fighting and snow ends up down the backs of their jackets and in their faces….. From what I have been told by other mothers this never ends. Just keep that snow out of my jacket boys!

Pasta, chicken and sauce Scooped from a red pot

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Pasta, chicken and sauce Scooped with a fork from a red pot

Similar Recipes:

One Pot Cheesy Taco Orzo

One Pot Chili Mac

Meaty Bat Wing Pasta (never too early for a little Halloween)

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Pasta, chicken and sauce Scooped from a red pot

One Pot Chicken Parmesan Pasta

Course Main Course
Cuisine American
Keyword Cheese, Chicken, Pasta, Weeknight Favorites
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people

Ingredients

  • 1 tbsp Olive Oil
  • 1 lb Ground Chicken
  • 1 small Onion, diced
  • 1/2 tsp salt
  • 1 tsp italian seasoning
  • 3 cloves Garlic, minced
  • 1 lb uncooked rotini pasta
  • 24 oz jar Marinara Sauce
  • 2 cups Water
  • 1 1/2 cups Mozzarella Cheese, divided
  • 3/4 cup Parmesan Cheese, divided
  • 3 tbsp melted butter
  • 1 cup unseasoned breadcrumbs
US Customary – Metric

Instructions

  1. In a medium to large oven safe dutch oven (or other comparable skillet) heat oil over medium-high heat.

  2. Add ground chicken, and onion. Cooke til chicken can be broken apart and crumble. Once onions begin to soften, add the garlic and cook for an additional minute. 

  3. Add pasta, marinara sauce, Italian seasoning, salt, and water to chicken. Stir and bring to a boil. 

  4. Cover and reduce heat to medium-low. Cook for about 10 minutes until the pasta is cooked.

  5. While pasta cooks, mix bread crumbs with melted butter and set aside.  

  6. Stir in 1 cup of Mozzarella cheese and 1/2 cup Parmesan cheese until melted and combined.

  7. Sprinkle remaining mozzarella cheese and and Parmesan cheese over pasta. Top with bread crumbs. Heat broiler to high and broil uncovered for 2-3 minutes until the top is golden brown.

Recipe Notes

Recipe adapted from Food Fanatic. 

Pasta, chicken and sauce Scooped from a red pot