Breakfast Casserole

This would be an easy breakfast for the big day because you can prep it the night before if you want. I just made it and it was awesome.

1 lb sausage (We like JimmyDean maple flavor)

1 small pkg shredded hashbrowns

6 eggs, beaten

1/4 cup milk

1 cup shredded cheddar

In an 8 x 8 pan spread hashbrowns. Top with cooked, crumbled sausage. Combine eggs and milk, pour over sausage. Top with cheese. (I also put some cheese between the hashbrowns and sausage, we like things really cheesy). Bake at 350 for about 45-50 minutes. Top with lots of maple syrup.

Great Stuffing Taste Off

Let me preface this by saying.. I think this is the ONLY time I've been asked to bring something to a Thanksgiving dinner. :) Go figure huh? And it was a month after Charlotte was born last year. I was asked to bring Stuffing. So I tried it from scratch a week before and FAILED miserably. I know it's not healthy, but it's the seasonings in the darn boxed stuff that make it SO tasty. So last year we had "THE GREAT STUFFING TASTE OFF" and I made Stove Top, Mrs. Cubbison's, and Pepperidge Farms and added fresh celery, carrots, and onions to all 3. Then we put them out and let people taste test and guess which was which. It was a BLAST and.. I won't tell you which one won.. you'll have to try it this year.

Cheesy Scalloped Potatoes

I've never been a huge scalloped potato fan, but I think it's because I've only had the packaged kind. I finally took the challenge and made my own, and they were sooooo good. I was intimidated by slicing them, but you can actually do it really quickly with the side of a cheese grater. This is a recipe I tweaked but it gives you the basics. Feel free to experiment with different kinds of cheeses and spices. I've seen combos of asiago/sage, cheddar/garlic, parmesan/thyme, etc.

5-6 large russet potatoes, peeled and thinly sliced

1/2 medium onion, minced

2 Tbsp minced garlic

2 Tbsp butter

1 tsp dried thyme

3/4 cup chicken broth

3/4 cup heavy cream

1 bay leaf

2 cups grated sharp cheddar cheese

1/4 cup crumbled bleu cheese (optional)

1 tsp salt

2 tsp black pepper

In large, deep skillet melt butter, then saute onion. Add garlic and thyme and saute 30-40 seconds. Add salt and pepper. Then add potatoes, cream, broth, and bay leaf. Bring to a simmer and cover. Simmer on med-low for 10 minutes. Remove bay leaf and transfer to buttered baking dish. Stir in 1 cup cheddar, then top with the rest of cheddar and bleu. Cover with foil and cook at 425 for 20 minutes. Check to make sure potatoes are tender or increase cooking time. Remove from oven and let it sit for 5-10 minutes.

I like mine really cheesy. You could reduce the amount of cheese or use other cheese combos.