Change of Menu

*Update: the meal turned out great, we ended up making the sweet potato fries instead of the seasoned potatos, and I made a few variations to the casserole recipe below.  My revisions are in parenthesis*

A good friend called me tonight with some more suggestions for my wheat-free, sugar-free, yeast-free semi-vegetarian menu. Here are a few more recipes that I’m thinking of trying out:

EGG AND CHEESE CASSEROLE

3 tbsp butter
1/4 c. chopped onions
1/4 c. chopped green peppers
2 c. cubed ham (or turkey bacon)
12 eggs, beaten
1 4oz jar mushrooms
1 can cheddar cheese (or cream of mushroom) soup
1/2 cup grated Parmesan (or cheddar) cheese
Saute onions and green pepper in butter and add ham (bacon). Pour eggs over top and cook until firm but moist. Add mushrooms. In a separate bowl, combine soup and cheese. Fold into egg mixture and spoon into baking dish… At this point we’re supposed to add cubed bread to the top, but if I make this, I’ll try using crushed corn chips (I ended up using corn flakes, with a little butter added, and added some chesse to the top.) Bake at 350 degrees for 25 – 30 minutes.

SEASONED POTATOES

4 potatoes, cubed
1 1/2 tsp garlic salt
1/2 tsp pepper
1 sliced onion
2 tbsp olive oil
Combine all ingredients in a plastic bag and shake well to coat. Bake at 400 degrees for 30 minutes. Stir. Cook for an additional 15 minutes until done.

What do you think?

Related Posts:

Wheat-free, Yeast free, Sugar-free, Semi-Vegetarian Breakfast Menu

New Friends



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This entry was posted in Homemaking, PERSONAL, Recipes. Bookmark the permalink.

One Response to Change of Menu

  1. Mrs. Parunak says:

    Sounds good, especially those seasoned potatoes.

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