New Mexican Breakfast Casserole




New Mexican Breakfast Casserole


2 cans refrigerated crescent rolls

1 pound bacon or sausage, browned and crumbled

1/2 chopped onion

1/2 cup hot green chile (Bueno Autumn Roast is great!)

2 cups hash browns, diced potatoes, or tater tots

garlic, salt, pepper to taste

6 eggs, mixed well

1 cup shredded cheese


1. Preheat oven to 375

2. Spray cooking spray into a 9 x 12 baking pan.

3. Layer the bottom and about 1 inch up the sides of the pan with crescent roll dough, 

4. Put the meat down first, covering the bottom of the pan. Add potatoes, onion and chile. Season.

5. Sprinkle half of the cheese over the mixture. Pour eggs over the top. Sprinkle the remainder of the cheese on top.

6. Cover the pan with foil and bake for 30 minutes. Remove the foil and cook an additional 10 minutes.


Southwestern Wild Rice Chicken Bake

sw rice n chicken 2

1 1/2 lb chicken

4 cups water

1 Tbs chicken bouillion

1 cup wild rice

2 Tbs butter

1/2 cup chopped onion

1/2 cup sliced bell pepper

1/2 cup green chile

1 Tbs red chile flakes

garlic, salt, pepper to taste

Boil the chicken in 4 cups water. Add chicken bouillion, salt, pepper and garlic. When chicken is fully cooked, remove it from the water.

Add rice to water and cook as called for in the directions. When it is done, remove from heat.

Saute onion, peppers and chile in butter. Shred the chicken and add to the vegetables. Add rice and sauté for a couple of minutes.

Pour into a greased baking dish. Bake at 350 degrees for 30 minutes.

sw rice n chicken 1

Easy Chicken and Rice Casserole


  • 1 cup uncooked white rice
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 7/8 cups water
  • 1 (1 ounce) package dry onion soup mix
  • 4 skinless, boneless chicken breast halves
  • 1 cup frozen peas



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rice and peas in the bottom of a 13 x 9 pan. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
  3. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Tamale Casserole


Tamale Casserole

This flavorful ground beef casserole contains peppers, corn, tomatoes, and a cornbread topping.

  • 2 tablespoons olive oil
  • 1 1/2 pounds ground chuck
  • 1 cup chopped onion
  • 1 minced clove garlic
  • 1/2 cup chopped green pepper
  • 2 cans (14.5 ounces each) tomatoes, slightly drained, about 2 1/2 cups broken up
  • 1 can (12 ounces) whole kernel corn
  • 2 teaspoons salt
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/2 cup cornmeal
  • 1 cup water
  • 1/2 cup sliced pitted ripe olives
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup cornmeal
  • 1 cup grated mild Cheddar cheese
  • 2 eggs, slightly beaten



Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green pepper to the skillet; cook, stirring, until onion is tender and golden. Stir in 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10 minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for 5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal; cook, stirring, until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture.

Bake at 375° for 30 to 40 minutes. Or, prepare casserole early in the day and refrigerate for several hours. Bake chilled casserole for about 1 hour, or until hot and bubbly.

Crockpot Breakfast Casserole

I love love love breakfast food. Especially on the weekends, I will find myself fantasizing about what I am going to cook for breakfast. However, the downside is that it takes so long to cook. The casserole recipe I found cooks all night in the crockpot, so I can cook it and then get up in the morning and have my hot breakfast waiting for me!

Crockpot Breakfast Casserole


  • 32 oz bag frozen hash brown potatoes
  • 1 lb cooked diced breakfast sausage, well drained
  • 1 medium onion, diced
  • 1 1/2 cups shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp basil
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 cube butter


Layer 1/3 each of hash browns, sausage, onion, and cheese in a slow cooker. Dot 1/3 of butter over first layer and repeat two more times. Mix together eggs, milk and spices then pour over layers. Cover and cook on low heat overnight, or 8-9 hours.

Cheddar Beef and Noodle Casserole

A ground beef and noodle casserole with cheese and prepared spaghetti sauce.


  • 1 pkg (8 ounces) noodles, cooked, drained
  • 1 1/2 pounds extra lean ground beef
  • 1/2 cup chopped onion
  • 1 jar (15 ounces) spaghetti sauce, your favorite
  • 1 can Cheddar cheese soup, (10 3/4 ounces)
  • 1 can tomato sauce, (8 ounces)
  • 1 can or jar (4 ounces) sliced mushrooms, drained
  • 1/4 teaspoon garlic powder
  • pepper, to taste
  • 2 cups shredded Cheddar cheese


In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3-quart baking dish or 13 X 9-inch baking pan. Cover with lid or foil and bake at 350° for 35 to 40 minutes, or until bubbly. Uncover and sprinkle with cheese; continue to bake for 1 few minute longer, just until cheese is melted.
Serves 6 to 8.