Free The Best Casserole Cookbook Ever by Susie Cushner Page A

Monterey Jack cheese
    1 1 / 2 cups low-fat cottage cheese
    1 / 2 pound mushrooms, sliced

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Preheat the oven to 375°F. Butter a 9-by-13-inch glass baking dish.
In a large bowl, mix the eggs, flour, and baking powder. Stir in the sausage, shredded cheese, cottage cheese, and mushrooms.
Pour the mixture into the prepared baking dish and bake, uncovered, for 30 to 35 minutes, until set.

SOUTHWESTERN BREAKFAST CASSEROLE
    I first had this spicy egg, cheese, and sausage casserole for breakfast in a wonderful inn in Santa Fe, New Mexico.
SERVES 8
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    6 ounces bulk-style chorizo sausage
    1 / 2 onion, finely chopped
    4 cans (4 ounces each) whole mild green chiles, drained
    1 / 2 pound queso fresco (Mexican farmers’ cheese), finely crumbled
    8 large eggs, beaten
    1 / 4 teaspoon pepper
    Tomato salsa for serving

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Preheat the oven to 350°F. Butter an 8-inch square baking dish.
Place a medium skillet over medium-high heat. Add the chorizo and cook, breaking up with a fork, until browned, about 4 minutes. Add the onion and sauté for 3 to 4 minutes longer, stirring, until the onion is tender. Remove from the heat.
Cut each chile lengthwise in half and remove the membranes and seeds. Line the bottom of the dish with half the chiles, arranging them cut-sides up.
Sprinkle half of the chorizo mixture over the chiles and cover with half of the cheese.
Beat the eggs in a medium bowl and add the ground pepper. Cover the cheese layer with half of the beaten eggs. Top with the remaining chiles in one layer, and layer the remaining chorizo and then the cheese on top. Pour the remaining egg mixture over the cheese.
Bake, uncovered, for 30 to 40 minutes, until the casserole is set. Let stand for about 5 minutes before cutting into squares. Serve the squares topped with salsa.

SPINACH AND FETA BAKE
    For a change in your evening routine, make this breakfast dish for supper.
SERVES 6
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    2 tablespoons butter, plus extra for the dish
    1 medium red bell pepper, chopped
    1 medium onion, chopped
    3 cups baby spinach leaves
    1 / 2 cup milk
    8 large eggs
    1 / 2 teaspoon salt
    1 / 4 teaspoon pepper
    1 / 2 cup crumbled feta cheese
    1 medium tomato, chopped, for garnish
    1 tablespoon chopped fresh basil for garnish

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Preheat the oven to 350°F. Butter a 9-inch pie pan.
In a medium skillet, melt the 2 tablespoons butter and add the bell pepper and onion. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted.
In a medium bowl, whisk together the milk, eggs, salt, and pepper. Stir in the cheese and the vegetable mixture. Pour into the pie pan.
Bake, uncovered, for 30 to 35 minutes, or until the eggs are set in the center and the edges are lightly browned. Let stand for 5 minutes. Garnish with the tomato and basil, cut into wedges, and serve.

SPINACH, HAM, AND EGG CASSEROLE
    Serve this for brunch or as a side dish for dinner. Assemble it ahead of time and refrigerate it for up to 1 day, if you wish.
SERVES 6
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    2 tablespoons butter at room temperature
    1 bag (1 pound) fresh baby spinach leaves
    1 cup milk
    3 tablespoons all-purpose flour
    1 tablespoon dry mustard
    1 1 / 2 teaspoon salt
    1 / 2 cup shredded Cheddar cheese
    1 / 2 pound deli ham, cut into 1 / 2 -inch cubes
    4 hard-cooked eggs, peeled and diced

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Preheat the oven to 350°F. Grease a 1 1 / 2 -quart shallow casserole with a small amount of the butter.
Heat the remaining butter in a large skillet or wok over medium heat and add the spinach. Cook, stirring, until the spinach leaves are wilted. Add the spinach to the casserole.
In a saucepan, combine the milk, flour, mustard, and salt. Heat to boiling, whisking constantly. Cook for 3 minutes, stirring, until the mixture is thickened.
Sprinkle the spinach with the cheese and ham and pour the sauce over all. (At