Green Veggie Casserole

Happy Tuesday Coffee & Kahlua readers! 

Its been way too long since I posted a recipe. 

I've been in the home-buying process for months and between boxes, paperwork, a slip and fall at the old house (which makes me even less useful then i was) and trying to get this house unpacked and un-spidered/un-mosquitoed,  I have been completely overwhelmed. Thankfully my husband is just as motivated as he is handsome, so its coming along slowly but very much nicely. 

This recipe is my own creation but was largely inspired by my best friends spinach casserole that I have loved for years.  Like with every recipe i find that I love,  I always want to make it my own. And for me if I'm making a casserole with veggies instead of meat...I want LOTS of veggies & even more flavor of course.So I pulled out my veggie drawer and used almost all of what was in there.

Prep Time: 25 minutes

Cook time: 30 minutes

Ingredients

Cheddar Jack Cheese - 1/2 Cup

Parmesan Cheese - Just enough to sprinkle on top

Spinach - half a bag

Green Bell Pepper - 1 whole chopped

Yellow Onion - 1 whole sliced/chopped

Asparagus - Half a bunch cut in half or chopped

Mushrooms - 1 box of pre-washed sliced

Balsamic Vinegar - about 4 tbsp

Unagi Sushi Sauce - 2 tbsp

Butter or Margarine - for saute'

Directions

Preheat oven to 350 degrees.

Melt butter in medium frying pan and add chopped asparagus, onions, and bell peppers. Sautee' on medium low until asparagus is soft but not mushy.

Meanwhile start layering your half bag of spinach, mushrooms & cheese to a casserole dish of your choice. Keep in mind that spinach shrinks when its cooked, I used a smaller one. An 8x10 rectangle.

Add balsamic to sauteed veggie pan and let bubble 2 minutes.

Add Unagi sauce to pan and turn to medium heat for 1 min stirring constantly.

Add contents of pan to casserole dish and mix it up. Sprinkle Parmesan on top and bake for 30 minutes.

Let cool for about 20 minutes & Enjoy! 

Pig Eyes Casserole

I am so happy to have this recipe for you all today! This is a very unique recipe that I have never seen made by anyone else and it was sheer inspiration that led to this recipe. Its simple, yes...but it packs a powerful flavor punch! And it will help you stretch your budget. (and your pant size if you're not careful lol)

Matt & I were trying to figure out what kind of casserole we could make with what we had on hand and that would give us enough for leftovers the next day. I roamed around pinterest for awhile and saw some great recipes but none of which I thought had the flavor i wanted. Well i started thinking about all the casseroles that my mom and grandmother used to make and the updated versions of those that I've seen lately and Matt and I came up with this! Matt calls it Pig Eyes Casserole (because of the sausage) which is weird but its also funny and cute. 

Ingredients:

Casserole

1 30 oz Bag of Potatoes O'brien (you can sub with Southern Style or even tater tots but I prefer O'brien because of the veggies) 

2 Packs of Frozen Sausage Links (you can brown ahead of time if you wish)

1 whole onion minced or chopped finely

1 cup Sour Cream

1 Prepared Package of Sausage Gravy 

1 can of Cream of Chicken Soup

1 1/2 cups of Cheddar Cheese

1/2 cup of Shaved Parmesan Cheese 

Salt & Pepper to taste

Topping Ingredients:

3 cups Corn Flakes

3 tbs Butter or Margarine (melted)

Directions:

Preheat Oven to 350

Combine melted butter & corn flakes until all flakes are coated with butter

Set aside.

In large bowl mix onion, sour cream, gravy, cream of chicken soup, both cheeses, potatoes and sausage together until very well mixed. 

Pour into large casserole dish (i used a 9x13 and it fit perfect) and pat even.

Take the Topping and sprinkle evenly on top of casserole

Bake at 350 for 30 to 40 minutes. 

This recipe will knock your socks off!!