Main Dish/Casserole Archives - Page 24 of 74 - Garden Seeds and Honey Bees

Basil Breakfast Casserole

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Hash Brown Layer/Crust

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*4 cups Frozen Shredded Hash Browns

*3 tablespoons Extra Light Olive Oil

*2 Tablespoons Butter

*1/2 teaspoon Sea Salt and Fresh Ground Pepper, or taste

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In a cast Iron Skillet on medium heat add the olive oil and melt the butter. Then add the frozen hash browns. Cook on medium low heat for about 5 minutes without turning or until hash browns are a golden brown. Then turn over hash browns for another 5 minutes.

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Egg Mixture

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*12 Eggs, slightly beaten

*1 cup Almond Flour

*1 teaspoon Baking Powder

*1 cup chopped Fresh Basil

*12 ounces Cottage Cheese

*1 teaspoon Kosher Salt

*1/2 freshly ground Black Pepper

*1 tablespoon Sugar or Honey

**1 pound Monterey Jack Cheese, cubed or shredded if desired

**5 tablespoons Butter, melted in glass baking dish

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Beat eggs in large mixing bowl and then add almond flour and baking powder and mix in until there are no lumps. Then add basil, cottage cheese kosher salt, black pepper and honey. Stir until combined.

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In a 9×13 glass baking dish add **5 tablespoons of butter and melt in a 350*F. oven, this will take a couple of minutes, then remove pan from the oven and add the layer of hash browns. Add 1/2 of the **cubed cheese. Now, Pour egg mixture on the ** cubed cheese and hash browns and top with the remaining cheese cubes.

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Bake casserole in a 350*F. oven for 30-35 minutes or until the center is slightly firm and is no longer jiggles, also the casserole will be turning a slight golden brown. Remove casserole and allow to cool slightly. Then serve casserole by cutting into 12 large serving squares or as desired

Enjoy!

Lindy

Garden Vegetable Lasagna

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**You will need an Extra Large Baking Dish, sprayed with cooking spray

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*12 Western Family Lasagna Noodles, Extra Wide, cooked according to directions on package.

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Sauté Vegetables:

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*3 tablespoons Extra Light Olive Oil

*10 to 12 Button Mushrooms, sliced and sautéed

*3 small Zucchinis, sliced then halved

*8 cups Baby Spinach, added to the sautéed mushrooms

*1 and 1/2 tablespoons Bottled Minced Garlic

In a skillet on medium heat, sauté the mushrooms first, about 5 minutes or until most of the moisture is removed. Then add the zucchini and cook for another 2 minutes and lastly add the spinach and garlic until wilted.
Remove sautéed vegetables from heat and drain off any extra liquid before adding to the sauce.

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Chunky Marinara Sauce

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*3 Jars (25 ounce each) Marinara Sauce, if desired Or use the following homemade chunky marinara Sauce
OR

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Homemade Marinara Sauce

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*1/4 cup Extra Light Olive Oil

*2 medium Carrots, finely diced or use Food Chopper

*1 Stalk Celery, finely diced

*1 large Yellow Onions or 2 large Shallots

*3 Cloves of Garlic, pressed or grated

*1 teaspoon chopped fresh Oregano

*Pinch Red Pepper Flakes

*1 can 28 ounce can tomato Sauce Purée

*1 can 28 ounce can Whole Tomatoes, coarsely chopped, juice set aside or 8 Roma Tomatoes, diced

*8 to 10 Basil Leaves

*Kosher Salt and Freshly Ground Black Pepper, to taste

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In a skillet on medium heat, heat Olive oil and add carrots, celery and onions. sauté vegetables until soft and translucent about 8 minutes. Then add garlic and sauté another minute, stir in oregano, red pepper flakes, tomato purée, chopped tomatoes, salt and pepper.

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Simmer and cook 30 minutes or until sauce thickens.

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Lasagna Cottage Cheese Filling

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*1 Container Low-fat Cottage Cheese

*1 and 1/2 cups Grated Parmesan Cheese

*2 cups Shredded MontereyJack Cheese

*1 Egg, slightly beaten

*1 teaspoon Sea Salt

*1/4 teaspoon Freshly Ground Pepper

Lasagna Topping:

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*4 cups Mozzarella or Monterey Jack Cheese OR a combination of both

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Assembling Lasagna:

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Preheat oven to 400*F. oven.