Casserole

INGREDIENTS:
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
2 eggs
1/2 cup milk
1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese
DIRECTIONS:
1. Heat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
2. In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.

 This is a really good breakfast casserole that we enjoy as a weeknight dinner. Last month was the first time I prepped it for the freezer. It was better than the times I had made it the same day. Enjoy! :o)

 1 Bag frozen shredded hash brown potatoes

4 Medium boneless skinless chicken breasts , diced

1 Cup Sour Cream

2 12oz bags shredded Colby Jack Cheese

 INGREDIENTS

* 3 tablespoons extra virgin olive oil

* 2 medium onions, chopped

* 1 pound fresh shiitake mushrooms, sliced

* 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices

* 2 cups vegetable broth

* 4 tablespoons chopped fresh thyme, divided

* 4 tablespoons sliced fresh sage, divided

* 3 15-ounce containers whole-milk ricotta cheese

* 4 cups grated mozzarella cheese, divided

* 2 cups grated Parmesan cheese, divided

* 4 large eggs

* Olive oil

Sherri’s Mexican Lasagna

9×13 pan (I like glass) in a 350 degree oven for 35-45 min.

1 # of ground turkey, beef or chicken

1/2 cup of chopped onions

1 15 oz can refried beans

1 8 oz can tomato sauce

1 package of taco seasoning

1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)

3/4 cup to 1 cup of water