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Favorite Casseroles from Christmas Brunch


Cracker Barrel Old Country Store Hashbrown Casserole                     by Sandi Roullier
Serves/Makes: 8    |   Difficulty Level: 3    |   Ready In: 1-2 hrs

1 package (2 pound size) frozen hash browns
salt, to taste
freshly ground black pepper, to taste
small can of chicken broth
1 can cream of chicken soup
1/2 cup butter
1/2 cup chopped onion
2 cups grated sharp Cheddar cheese

Place potatoes in a greased 9- by 13-inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together with sour cream and cream of chicken soup. Pour soup mixture over potatoes; sprinkle with Cheddar cheese and butter, that you have cut into cubes. Bake at 350 degrees F for 45 minutes, or until all is completely warm, and the cheese begins to melt. 



 Brunch Eggs                                          by Ellen Thomas

 6-8 slices bread-crust removed torn up in small pieces.(I use sliced sweet french bread.) Place in a 13x9 glass buttered baking dish.

 Top with 2+ cups of grated mild cheddar cheese

 Add 6-8 more slices bread torn up in small pieces

 Combine: 8 well beaten eggs

                3 cups milk

                1/2 tsp. salt   

                1/2 tsp. dry mustard

                1 small can Ortega diced green chilies   

                1/2 lbs. sauteed sliced mushrooms(optional) or sausage if desired

 Pour over bread and cheese and refrigerate overnight covered with foil or saran wrap.

Optional:  Crumble 1 1/2 cups corn flakes and combine with 1 stick margarine and sprinkle over

top.(I don’t do this part.)

 Bake 45 min. to 1 hr uncovered at 350 degrees.

 (note:  When I make this recipe I cook up a pkg of the precooked Jimmy Dean sausages drained first and cut in small pieces and add to the mixture.)



Chili Egg Bake                                                      by Debbie Noyes

 8 eggs

1 cup sour cream

1/4 tsp salt

2 drops Tabasco (merely a suggestion.  Do as much as you like)

 Whisk this all together

Stir in:

2 cups shredded jack cheese (spice it up with pepper jack instead)

2 cups shredded cheddar

2 4 oz. cans chopped green chiles, undrained

 Pour into a greased casserole.

Bake at 350 degrees for 45 minutes. 

 Serve with salsa


 Ham, Mushroom, Red Potato and Egg Casserole

                                                            By Sharry Colnar

 14   slices bread, crusts removed

1     lb. sausage, browned & crumbled (can use ham or bacon)

8     oz. package fresh mushrooms, sliced

2     c. shredded Cheddar cheese

6     eggs

3     c. milk

1/2  tsp. salt 

1     tsp. dry  mustard

3     medium red potatoes, precooked, sliced

2     T. butter, melted

Mixed Up Salt or other seasoned salt mix

 1.     Place a single layer of bread (6 slices) in bottom of greased 9 x 13-inch dish.

2.     Tear remaining bread into pieces and put on top of the bottom layer.

3.     Sprinkle on ham, mushrooms, then cheese.

4.     Beat eggs by hand. Add mustard and milk; beat well.

5.     Pour egg mixture over casserole.  Arrange potatoes on top.

6.     Cover with aluminum foil. (Can be refrigerated overnight.)

7.     Bake at 350 F for 40 minutes covered, then 20-25 minutes uncovered.



1)    Dice up 1 pound deli ham, sliced very thin.

2)    Use enough mushroom slices to cover in one layer; I had 5 mushrooms unused.

3)    Precook potatoes, quartered, in microwave 6 minutes.  Slice into 2" sticks.

4)    Brush potatoes with melted butter, then sprinkle with seasoned salt.

5)  If refrigerated overnight, take out one hour ahead of baking.