Easy Sausage and Vegetable Quiche.
For those days when you want a hearty, substantial supper, but don’t feel like putting a lot of time and effort into it, this simple recipe is just the ticket.
It’s full of protein and veggies and could really be eaten for breakfast, lunch or dinner!
The secret to it being easy is in the fact that you don’t have to prepare a crust. You simply use a little bit of baking mix (like Biquick) to create an almost crust-like texture.
And the options are limitless for what you can put in for your protein and veggies. Exchange the sausage for bacon or chicken or turkey or ground beef. You could even leave the meat out and just add more veggies. Throw in any favorite vegetables you have in your fridge – mushrooms, asparagus, cauliflower, spinach, kale, tomatoes….. And use any kind of cheese you love. Exchange the cheddar for Swiss or muenster or provolone or mozzarella or even blue cheese or feta.
You get the idea… right? Toss in whatever you like, and you can have a wide variety of quick and easy meals.
I was recently reminded of this recipe when I came across a version of it at The Speckled Pumpkin. It reminded me of years ago making all of those “impossible” pies…. Impossible Cheeseburger Pie, Impossible Taco Pie, Impossible Lasagna Pie, Impossible Tuna Pie…. Anybody else remember the Impossible Pie craze? I may be back in the mood for these!
Serve it with a salad or side of roasted potatoes or even some chunky applesauce.
Here is how I made mine for our Sunday Supper last night.
Easy Sausage and Vegetable Quiche
- 1 lb pork sausage, cooked and crumbled
- 1/2 medium sweet onion, chopped
- 1 red pepper, chopped
- 1 1/2 cups chopped fresh broccoli
- 1 cup shredded cheddar cheese
- 4 eggs
- 2 cups milk
- 1 cup Bisquick baking mix (or your favorite)
Preheat oven to 400 degrees F.
Put sausage in bottom of stoneware deep dish baker or your favorite 2-quart round casserole dish or deep dish pie pan. Top with chopped onions, pepper, broccoli, and cheese.
In a medium bowl, beat the eggs, milk and baking mix with a wire whisk until well blended. Pour over sausage, veggies and cheese.
Bake for approximately 40 minutes until knife inserted in center comes out clean.
Cheers & Hugs,
Zucchini Pizza Casserole.
Are you enjoying the abundance of garden fresh zucchini squash in new and creative ways?
There are oodles of zoodles. There are breads and brownies. There are soups and sticks, fries and fritters and frico. There are even planks and boats.
Well – here’s one that is sure to be a crowd pleaser. It is Hubby tested and two thumbs up approved here!
A version of this recipe was recently posted by a friend on Facebook in one of those hyperlapse videos that make everything look easy. And in this case, it was!
This is a wonderfully delicious, cheesy, gluten-free, low-carb way to get your protein and veggies all in one wonderful casserole.
Serve it with a fresh green salad, and you will be all set.
We really, really, really loved this, and it made enough that we’ll be happily enjoying it for a few days!
Give it a try, and let me know if you like it as much as we did.
Zucchini Pizza Casserole*
- 4 cups shredded zucchini (do not peel)
- 2 eggs
- 1 cup freshly shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 lb fresh Mozzarella cheese, sliced thinly
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15oz.) jar of your favorite pizza or tomato sauce
- 1 medium sweet red, yellow, orange, or green pepper, chopped
- Salt and Pepper
- 2-4 leaves fresh basil, chopped
Preheat oven to 400 degrees F. Place grated zucchini in a colander, sprinkle with about 1 tsp salt. Let set for 10 minutes. Squeeze out water.
In medium bowl, combine zucchini, eggs, 1/2 cup Parmesan, and 1/2 cup cheddar cheese. Mix well and press into a greased 13×9″ baking dish. Top with half of the mozzarella cheese slices. Bake for 20 minutes.
While that is baking, brown ground beef or turkey with onion and garlic, and salt and pepper in a large saucepan. Add pizza or tomato sauce, and stir well.
Spoon meat mixture over top of baked zucchini mixture. Top with remaining 1/2 cup Parmesan, 1/2 cup cheddar, sliced mozzarella and chopped peppers. Sprinkle with chopped basil. Bake for 20 more minutes until browned and bubbly.
Let stand for 5-10 minutes before serving.
Cheers & Hugs,
*Slightly adapted from Taste of Home.
Un-Stuffed Pepper Casserole. It’s what’s for dinner…
I love stuffed peppers, but for some reason, I don’t make them very often. Not sure why. But on a recent visit to our local John’s Bar, the dinner special was stuffed pepper casserole. I nabbed the last one – much to some of our friends at the bar’s dismay.
I really enjoyed it and thought it must be simple to make. And it occurred to me that we usually end up chopping up our stuffed peppers on our plate to eat, so why not deconstruct them in a casserole?!
I did a bit of googling, and I took some ideas from some recipes I found, combined them with my stuffed pepper recipe and thoughts of what I would like, and I came up with this yummy quick and easy skillet supper.
It was windy and rainy off and on yesterday, so it was a perfect evening for a comfort-type dish. I served ours over mashed potatoes (mainly because that’s how we like to eat our stuffed peppers too), but it is totally not necessary. You can sprinkle some shredded cheese on top – or not – again – up to you. You can tweak it up even healthier if you like by using ground turkey instead of ground beef and brown rice or even quinoa or your favorite grain instead of the rice.
If you’ve been hanging around here for any amount of time, you know I’m the queen of improvising on recipes. I rarely measure, and I love experimenting. If it calls for “this,” why not try “that.” And cooking is really not brain surgery or rocket science, so if you add a smidge instead of a dash – who cares! The palm of my hand is my measuring spoon. Sometimes it works good – sometimes it’s just so-so, but as long as I am having fun creating – whether it’s food or photography or art – it’s all good.
Yep – that’s what it’s about here – being creative “in between” the times when we have to do the routine.
Hope you’ll give this yummy dish a try. Do it my way – or do it your way. Just have fun creating it!.
Un-Stuffed Pepper Casserole
- I Tbsp. olive oil
- 1 large sweet onion, chopped
- 3 bell peppers, chopped (I used one red, one orange, and one yellow)
- 1 1/2 – 2 lbs. ground beef (my package had 1 3/4 lb. in it)
- 2 tsp. smoked paprika (oh how I adore the SMOKED paprika!)
- 1 tsp. garlic powder
- Salt and Black Pepper to taste ( I used about 1 tsp of each)
- 1 cup cooked rice (I used Jasmine – I love Uncle Ben’s Ready Rice – it’s NO FAIL and so easily ready in 90 seconds)
- 1 10 3/4 oz. can condensed tomato soup & 1 can water
- 1 14.5 oz can diced tomatoes
- 1 cup shredded cheddar cheese, optional
- 1/4 cup chopped green onions for garnish, optional
In a large skillet over high heat, heat the olive oil. Add chopped onions and peppers and salt to taste. Once limp and onions are translucent after a few minutes, add ground beef and brown until no longer pink. Add smoked paprika, garlic powder, salt and pepper. Stir in cooked rice, soup, water, and diced tomatoes. Cook for additional 10-15 minutes.
Sprinkle with cheese (if desired) and garnish with chopped green onions.
Cheers & Hugs,
Bacon & Caramelized Onion Mac ‘n Cheese….
You want to get this in your belly! No joke!
Who can resist a yummy, cheesy, creamy, comforting homemade macaroni and cheese?
But add bacon….. and some sweet, buttery caramelized onions…. and oh dear lord!
Mix up you favorite cheeses. I used extra sharp cheddar, Parmigiano Reggiano, and fresh Mozarella. Tangy…. Salty and Nutty…. and Dreamy Creamy…. all in one dish!
I made this dish (adapted from Ree Drummond’s Fancy Macaroni) kind of on a whim at the last minute to serve with our Prime Rib Christmas Eve family dinner. I was going to roast some potatoes, but then decided to kick it up a notch! And boy am I glad I did. What a delicious hit this was!
Make this for your next special occasion. It’s a guaranteed crowd pleaser!
You can thank me later when everyone is ooooing and ahhhing and singing your praises.
Bacon & Caramelized Onion Mac 'n Cheese
- 1 lb. Rotini or Macaroni or your favorite pasta shape
- 8 Tbsp Butter (1 stick)
- 2 Large Sweet Onions, cut in half & sliced thin
- 10-12 slices Bacon
- 1 Tbsp Bacon Grease (reserved)
- 1/4 cup Flour
- 2 cups Milk
- 1/2 cup Half and Half
- 2 Egg Yolks, beaten
- Salt and Pepper, to taste
- 1 cup Grated Extra Sharp Cheddar Cheese
- 1/2 cup Grated Parmigiano Reggiano Cheese
- 6 oz Fresh Mozarella Cheese
Preheat oven to 350 degrees F.
Cook macaroni for 2 mins. less than package instructions. Drain and set aside.
Fry bacon until slightly crispy. Drain on a paper towel. Reserve 1 Tbsp. grease.
Melt 4 Tbsp. butter in a skillet. Saute onions for 10-12 mins. or until golden brown. Set aside.
Melt remaining 4 Tbsp. butter and 1 Tbsp. bacon grease in a large pot. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 min. Pour in milk and half & half, then cook for 3-5 mins.or until thick. Reduce heat to low. Add salt and pepper to taste.
Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another min.
Add all cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings. Add more salt if needed. Add cooked macaroni, and stir to coat.
Pour into a baking dish and bake for 20 mins.
This decadent dish tastes great with with red meat and/or a green salad!
Cheers & Hugs,
Roasted Butternut Squash….
Fresh Baby Spinach…
Cheese, Cheese, and just a little more Cheese….
O. M. G!
This might seriously be the most delicious thing I have ever made…
Roasted Butternut Squash and Spinach Lasagna.
(Either that or I was just totally craving butternut squash…. which I was… but still…)
When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!
I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!
This is one of those recipes where you kinda moan in delight after each bite. (Well – at least I did!) Hubby absolutely loved it too. A LOT!
And when I shared some with my son, Nick – he called it “ridiculous!”
I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.
Okay – I think I’ve told you enough how much I loved this. Now – please – go make it – and tell me it isn’t so!
Roasted Butternut Squash & Spinach Lasagna
- 6 Barilla Oven Ready Lasagna Pasta Sheets
- 1 Butternut Squash, cubed
- 3-4 cloves garlic, minced
- Salt & Pepper
- 1/4 tsp ground ginger
- 3 Tbsp olive oil
- 1/2 cup chopped pepperoni slices
- 2-3 cups fresh baby spinach
- 2 cups ricotta cheese
- 6 oz (4 thick slices) fresh Mozzarella cheese
- 1/4 cup freshly grated Parmigiano Reggiano cheese
Parmesan Cream Sauce
- 3/4 cup half and half
- 1/4 cup white wine
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup freshly grated Parmigiano Reggiano cheese
Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic. Roast at 425 degrees F for 20 mins.
Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.
Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat. Bring to a boil. Briskly whisk in flour until incorporated and thickened. Stir in 1 cup Parmigiano Reggiano.
Spread about 1/4 sauce on the bottom of 9×9 square baking dish. Place two lasagna sheets side by side on top of sauce. Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni. Top with another 1/4 of sauce and repeat layers.
Top with remaining 2 sheets of lasagna and spread with remaining sauce. Add sliced mozarella cheese and a few reserved pieces of pepperoni. Finally top with 1/4 cup Parmigiano Reggiano.
Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly. Let set for 10 minutes before serving. Enjoy!
Cheers & Hugs,
I’m a soup lover. My guys – not as much.
I ADORE homemade chicken noodle soup, so when I saw this recipe for a Chicken Noodle Soup Casserole, I knew it was right up my guys’ alleys!
I made it even a little more hearty than the original I found by adding more chicken, cheese, and veggies, and it turned out to be another Winner Winner Chicken Dinner!
I make chicken for dinner at least once, if not twice a week, so am always looking for new chicken recipes to try. I am sure this one will be made again. And what a great casserole to take to someone who is recovering from an illness, welcoming a new baby, just moving into a new home… It is comfort food for the soul.
Here is how I adapted it from the recipe I found at The Weary Chef:
Chicken Noodle Soup Casserole
1 lb of your favorite pasta
4 Tbsp butter
1 large sweet onion, chopped
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, chopped
1/2 cup sliced green onions
2 lbs boneless skinless chicken breasts, diced
2 Tbsp chopped fresh rosemary
1 tsp chopped thyme
1 tsp sage
1/2 tsp nutmeg
salt and black pepper to taste
3 Tbsp flour
2 1/4 cups chicken broth
1/2 cup shredded fresh Parmesan cheese
8 oz. sliced Havarti cheese (or our favorite – this is what I had on hand)
Boil pasta according to package directions to al dente.
Preheat oven to 350 degrees F, and spray a 9×13 baking stone or pan with cooking spray.
Melt butter in a large skillet over medium to high heat. Add onions, carrots, celery, garlic and green onions, and saute for 2-3 minutes. Add in chicken and seasonings, and stir fry until chicken is cooked through – about 10 minutes.
Stir in flour and 1 cup of the chicken broth until smooth. Add remaining broth and bring to a low boil, then simmer for a few minutes as the broth thickens.
Place pasta in greased baking dish, and pour the chicken mixture on top. Gently stir until all pasta is coated in the yummy sauce. Layer the cheese on top and sprinkle additional green onions if desired.
Bake for 20-30 minutes until cheese is melted.
Cheers & Hugs,