Chicken Cordon Bleu Casserole

2 lb. boneless, skinless chicken breast, cut into bite-size pieces
Dry breadcrumbs
1/2 c. milk
1 egg, mixed with the milk
8 oz. Swiss Cheese
8 oz. ham, diced
1 can cream of chicken soup (low sodium)
1 c. milk

Dip chicken in egg/milk mixture, then toss with breadcrumbs, coating well. Brown in a little oil until golden. Place chicken in a baking dish sprayed with non-stick spray. Add cheese and ham. Mix soup with 1 cup milk and pour all over.

Bake at 350F for 30-35 minutes, or until tender and bubbly.

Egg Casserole

Brunch Eggs
12 slices Canadian bacon​​
12 oz shredded Swiss cheese
12 large eggs​​​
1 c. whipping cream
½ t. salt​​​​
½ t. pepper
1/3 c. Parmesan cheese
​​1 t. paprika
¼ c. chopped fresh parsley
Place bacon in a single layer in a lightly greased 13 x 9 inch baking dish.  Place about a 12th of the Swiss cheese on each piece of bacon making a little “birds nest” to hold the egg.  Place an egg in each nest of cheese.  Pour cream over eggs, sprinkle with salt and pepper.  Bake at 425 for 10 minutes.  Sprinkle with Parmesan cheese and paprika.  Bake 8-10 minutes or until set.  Remove from oven and sprinkle with parsley.  Let stand 1 minute before serving.  May serve on English muffins.

Italian Sausage Casserole

In a casserole dish layer:
Bottom - Ricotta cheese (I mix in some spinach if I have it)
Top with some sauteed sausage and peppers mixed with marinara
Top that with shredded mozz and/or parm cheese and bake

Tex Mex Casserole

1-2 lbs ground beef
1 small onion, chopped
1 red pepper, chopped
1tsp of garlic powder (I went easy, you might want more)
1 pkg taco seasoning
1 jar of low carb pasta sauce
3 cups of nacho blend cheese
1 package of Dreamfields Rotini Pasta

Cook pasta as per package directions, drain well, stir in a bit of butter to prevent sticking. set aside
Preheat oven to 350
Brown beef with onion, when 3/4 done, add red pepper. Once soft, add garlic powder, taco seasoning and pasta sauce. Simmer for a bit then add 2 cups of nacho cheese. Cook until melted and bubbly. Stir in pasta and then pour mixture into greased casserole baking dish. Top with the last cup of cheese. Bake for 10-15 minutes

Summer Onion/Tomato/Cheese Casserole

3 Vidalia onions (sweet onions)
2 T. butter
1 or 2 large fresh tomatoes
Shredded cheese - sharp cheddar, provolone, whatever you like or a mixture

Saute the onions in butter til soft. Transfer to a small cassarole dish sprayed with Pam. Top with sliced tomatoes (pat them to get a little moisture off). Salt and pepper to taste. To with shredded cheese. Bake in 350 degree oven til the cheese has melted and the casserole bubbles. (10-15 mins) 

No-Peek Chicken Casserole

2 pounds boneless skinless chicken breasts -- cut in 1" pieces
1 envelope dry onion soup mix
1 can fat-free beef broth (or homemade)
1 can 98% fat-free cream of mushroom soup
4 ounces mushrooms -- drained  

Combine all ingredients in crockpot. Stir together well. Cover and cook on low 8 to 12 hours or on high 3 to 4 hours. Serve over noodles or rice. Recipe may be doubled.  Per Serving: 291 Calories; 4g Fat; 57g Protein; 7g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 1182mg Sodium.    

Broccoli Pudding

This tasty broccoli casserole is the perfect side dish for a holiday dinner or everday family meal.

Ingredients:

• 10 to 12 ounces frozen chopped broccoli, cooked and drained
• 2 tablespoons butter
• 2 tablespoons finely minced onion
• 2 tablespoons all-purpose flour
• Dash pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• white pepper if you like
• 1 1/2 cups heavy or whipping cream
• 1 1/2 cups shredded sharp Cheddar (6 ounces)
• 3 large eggs, beaten

Preparation:

Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole.

Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean. 

Serves 6.