Amish Breakfast Casserole

Amish Breakfast Casserole

Ingredients:

1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups (8 ounces) shredded cheddar cheese

1-1/2 cups (12 ounces) 4% cottage cheese

1-1/4 cups shredded Swiss cheese



Directions:

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain.

In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Mexican Macaroni Casserole

Mexican Macaroni Casserole

Ingredients:

1 package (7-1/4 ounces) macaroni and cheese dinner mix

1-1/2 pounds ground beef

1 medium onion, finely chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes with mild green chilies

1 can (4 ounces) chopped green chilies

1 envelope reduced-sodium taco seasoning

2-1/2 cups (10 ounces) shredded Mexican cheese blend, divided

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (7-3/4 ounces) Mexican-style hot tomato sauce

1/2 cup crushed tortilla chips


Directions:

Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink; drain.

Add the diced tomatoes, green chilies and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.

Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with chips and remaining cheese.Bake, uncovered, at 350° for 30-35 minutes or until bubbly.