Busy Week Casseroles

Do you have a busy week coming up? All of these casseroles are delicious crowd pleasers and freeze wonderfully. Food preparation helps make a hectic day run smoothly!

Bright and Early Breakfast Casserole

Provided by Christine Perrenot

16 oz. container of breakfast biscuits
7 eggs
½ c. milk
2 c. shredded cheddar cheese
2 c. cut breakfast sausage
salt
pepper

Preheat the oven to 350 degrees. Cut each uncooked biscuit into four smaller pieces. Grease your casserole dish and cover the bottom of it with a layer of biscuits. Cook the breakfast sausage and cut it up into small pieces before making a layer of it on top of your biscuit layer. Distribute one cup of the cheese to make the next layer. Beat your eggs with the milk and pour it over the layers. Add salt and pepper. (At this step, you may want to add chopped vegetables like mushrooms or onions). Your final casserole layer will consist of the remaining cup of cheese. Cook the casserole for about 30 minutes (until the eggs appear fully cooked).

Build Your Own Pizza Casserole

Provided by Christine Perreno

1 lb. ground beef
1 chopped onion
1 clove minced garlic
1 tsp. Italian seasoning
2 Tbsp. olive oil
2 26 oz. jars of spaghetti sauce
16 oz. rotini pasta
4 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
sliced pepperonis
olives (optional)
jalapenos (optional)
mushrooms (optional)
green peppers (optional)

Preheat your oven to 350 degrees. Brown your ground beef with the onion, garlic, oil and seasoning. Stir in the pasta, spaghetti sauce, two cups of mozzarella cheese and one cup of cheddar cheese. Pour the mixture in a casserole dish. Add your remaining cheese to the top of the mixture. Cover it with the pepperonis and any additional toppings you would like to add. Bake the dish for about 30 minutes.

Four Cheese Macaroni Casserole

Provided by Melissa Southam

12 oz. cavatappi pasta
½ c. butter
½ c. all-purpose flour
½ tsp. ground red pepper
3 c. milk
1 Tbsp. spicy yellow mustard
2 c. shredded white cheddar cheese
1 c. shredded fontina cheese
1 c. shredded Monterey Jack cheese
1 c. shredded Asiago cheese
1 ½ c. breadcrumbs
1 chopped onion
1 c. cherry tomatoes
2 Tbsp. melted butter

Preheat your oven to 350 degrees and prepare your pasta. Melt ½ cup of butter. Whisk in the flour and ground red pepper and continue to whisk the mixture constantly for one minute. Gradually whisk in the milk and cook over medium heat, while whisking constantly, for six to seven minutes. Add your spicy mustard to the mixture. Remove it from heat. Chop the onion and add it to another stove-top pan with the cherry tomatoes. Let the mixture sauté for about 10 minutes. Toss together the cheeses in a bowl. Reserve 1 ½ cups of the cheese mixture. Add the remaining cheese mixture and cooked pasta to the sauce, tossing to coat it thoroughly. Pour the mixture into a greased casserole dish. Pour your reserved cheese mixture on top. Toss the breadcrumbs with the butter and add to the casserole. Bake for about 35 minutes.