Vickie - Easy Classic Casseroles

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Youll also love these cookbooks from Gooseberry Patch! Cook It Quick Slow Cooker to the Rescue 150 Best-Ever Cast-Iron Skillet Recipes Tastes Like Home Busy-Day Slow Cooking Fresh & Easy Family Meals Tastes Like Home Foolproof Family Favorites Good-For-You Everyday Meals 303 Round the Clock recipes 303 Simple & Satisfying Recipes Christmas Comfort Classics Fun Fall Foods Farmers Market Favorites Our Favorite Recipes for a Crowd Our Favorite Comfort Food Recipes www.gooseberrypatch.com Our Story Back in 1984, our families were neighbors in little Delaware, Ohio. With small children, we wanted to do what we loved and stay home with the kids too. We had always shared a love of home cooking and so, Gooseberry Patch was born. Almost immediately, we found a connection with our customers and it wasnt long before these friends started sharing recipes. Since then weve enjoyed publishing hundreds of cookbooks with your tried and true recipes.

We know we couldnt have done it without our friends all across the country and we look forward to continuing to build a community with you. Welcome to the Gooseberry Patch family!

Easy Classic Casseroles Nearly 400 delicious casserole recipes, with lots of handy kitchen tips! Easy Classic Casseroles features easy-to-fix tasty recipes just perfect for every meal of the day. Whether youll be fixing breakfast for 1 or 2, Sunday brunch for a crowd, a weeknight family dinner or a holiday feast, youll find mouth-watering recipes that are sure to please! Visit us online
www.gooseberrypatch.com From Amish Baked Oatmeal to Sausage & Potato Casserole, this chapter is brimming with recipes to start your day off right. Scalloped Bacon & Eggs, South-of-the-Border Enchiladas, Raisin French Toast Bake and Cheese Blintz Casserole...so many yummy choices, which one will you try first? Amy Snyder, White Oak, WV 6 c. tart apples, cored and sliced 1/4 c. cinnamon, divided 1/4 c. butter, softened 3/4 c. quick-cooking oats, uncooked 1/4 c. whole-wheat flour 1/3 c. brown sugar, packed In a bowl, combine apples, apple juice concentrate and 1/2 teaspoon cinnamon. brown sugar, packed In a bowl, combine apples, apple juice concentrate and 1/2 teaspoon cinnamon.

Stir until well mixed. Spread in an 8"8" glass baking pan sprayed with non-stick vegetable spray. In the same bowl, mix remaining cinnamon and other ingredients until crumbly; sprinkle over apples. Bake, uncovered, at 375 degrees for 25 to 35 minutes, until apples are tender and topping is golden. Serve warm.

Howard Cooper, Austin, TX 4 slices French bread, cubed 1 c. cooked ham, diced 1/4 t. red pepper flakes 1/2 green pepper, diced 1 t. dried parsley 4 eggs 1 c. evaporated milk 1 t. mustard 1/2 c. shredded sharp Cheddar cheese Line the bottom of a greased 8"8" baking pan with bread; top with ham, red pepper flakes, green pepper and parsley. Set aside. Set aside.

Whisk together eggs, milk, and mustard. Pour evenly over ham; cover tightly with aluminum foil and refrigerate 8 hours to overnight. Bake, covered with foil, at 350 degrees for 55 minutes. Remove foil; sprinkle with cheese and bake for an additional 5 minutes, or until cheese is melted. Serves 4 to 6. unsweetened applesauce 1/2 c. sugar or low-calorie powdered sweetener blend for baking 3 T. egg white substitute, beaten 1/2 c. milk or unsweetened almond milk 1-1/2 c. multi-grain hot cereal, uncooked 1 t. baking powder 1/2 t. cinnamon 1/8 t. ground ginger 1 banana, diced 1 /4 c. dried wild blueberries Stir together applesauce, sugar, egg white and milk in a bowl. dried wild blueberries Stir together applesauce, sugar, egg white and milk in a bowl.

Add cereal, baking powder and spices; stir until well combined. Fold in fruit. Spoon into an 8"6" baking pan sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 30 minutes. Makes 4 servings. Quick tip Fresh herbs add savor and color to breakfast dishes.

Simply snip herbs directly into eggs or potatoes as they cook. Try chives, dill, thyme and parsley!

Felice Jones, Boise, ID 32-oz. pkg. frozen diced potatoes 1 lb. bacon, diced and crisply cooked 1 onion, diced 1 green pepper, diced 1/2 c. eggs 1 c. milk 1 t. salt 1 t. pepper Layer 1/3 each of potatoes, bacon, onion, green pepper and cheese. pepper Layer 1/3 each of potatoes, bacon, onion, green pepper and cheese.

Repeat layers 2 more times, ending with a layer of cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker. Cover and cook on low setting for 8 to 9 hours. Serves 8 to 10. butter salt and pepper to taste 1/4 c. shredded Monterey Jack cheese 1/4 c. shredded Cheddar cheese 4 slices bacon, crisply cooked and crumbled Optional: sour cream, chopped fresh chives Bake potatoes at 400 degrees for one hour, until tender. shredded Cheddar cheese 4 slices bacon, crisply cooked and crumbled Optional: sour cream, chopped fresh chives Bake potatoes at 400 degrees for one hour, until tender.

Slice potatoes in half lengthwise; scoop out centers and reserve for another recipe. Place potato skins on a lightly greased baking sheet. Bake at 400 degrees for 6 to 8 minutes, until crisp. Remove from oven. In a skillet over medium heat, scramble eggs in butter just until they begin to set. Add salt and pepper; remove from heat.

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