Biscuits and Gravy Casserole

Source: https://thecookinchicks.com/biscuits-and-gravy-breakfast-casserole/

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
1 pkg Biscuits, 8 count
6 eggs
1 pkg peppered gravy mix *2.3 oz package
1 lb sausage (I substitute ground beef sometimes) 1 cup cheddar cheese, shredded
1/2 cup milk
salt/pepper (to taste)
Instructions
Grease and 9x13 baking pan and preheat oven to 350 degrees.
Cook sausage in a skillet and drain grease once sausage is cooked through (no longer pink).
Cut the biscuits into small pieces, about 4 pieces per biscuit.
Line the bottom of your prepared pan with the biscuit pieces.
Spread the cooked sausage on top of the biscuit dough pieces.
Sprinkle shredded cheese over sausage.
In a small bowl, whisk the eggs and milk together, adding salt/pepper as desired.
Pour egg mixture over the shredded cheese.
Prepare gravy according to package directions and pour over the egg mixture.
Place pan into preheated oven and bake for 35-40 minutes, or until egg/biscuits are cooked.
Remove pan from oven and serve! Enjoy!

Hamburger Hashbrown Casserole

Hamburger Hashbrown Casserole

Ingredients
2 lbs ground beef
½ onion, chopped
1 pkg shredded hash brown potatoes (32 oz, thawed)
2 cans cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese

Instructions
preheat oven to 359 degrees Fahrenheit and spray a 9x13 baking pan with a nonstick cooking spray.
Brown the ground beef and drain of any excess grease.
Then in a large mixing bowl, stir together the browned ground beef, chopped onions, milk, cream of mushroom soup, pepper and half of the cheese. Pour this mixture into the baking pan.
Bake for 45 minutes to 1 hour until the hash browns are golden brown and tender.
Top the casserole with the remaining cheese. Bake for 5 more minutes until the cheese is melted.
Let the casserole rest at room temperature for 5 minutes and then the casserole is ready to serve and enjoy.

Sheet Pan Quesadillas

Sheet Pan Quesadillas 

Source: https://www.jocooks.com/recipes/sheet-pan-quesadilla/#wprm-recipe-container-33687 

Prep Time: 10minutes 

Cook Time: 37minutes 

Total Time: 47minutes

 Serves 12

Ingredients
8 large tortillas (burrito size)
2 tablespoon olive oil
1 medium onion (chopped)
1 medium green bell pepper (chopped)
1 pound chicken breast (boneless and skinless, cut into small pieces)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
15 ounce black beans (1 can, drained and rinsed)
¾ cup corn kernels (canned, drained and rinsed)
2 cup Monterey Jack cheese (shredded)
1 cup cheddar cheese (shredded)

Instructions

1. Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray. 2. Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
3. Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
4. Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
5. Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.
6. Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
7. Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.


Notes
1. Don’t forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
2. Use beef or pork instead of chicken, if you prefer.
3. Skip the protein all together if looking for a vegetarian version.
4. Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
5. You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.