SAUSAGE, GREEN CHILE AND CHEESE BREAKFAST CASSEROLE: Easy Recipe Using Canned Biscuit Dough
This Breakfast Casserole with Sausage, Green Chile and Cheese is perfect for Christmas morning. It's an easy recipe that uses canned biscuit dough, and it's enough to feed a large family. You can also customize it to include your personal preferences. Read on for the recipe.
Sausage, Green Chile & Cheese Breakfast Casserole
1 dozen eggs
1 can biscuit dough
1 lb. ground sausage
1/2 - 3/4 cup chopped green chile
1 1/2 cups grated cheddar cheese
1/2 cup milk
salt and pepper to taste (plus any seasonings you like)
Cook sausage over stove in a large skillet and set aside. Grease a large (approx. 13 x 9) casserole dish. Cut canned biscuits into quarters and place pieces of dough on bottom of dish. Spoon layer of cooked sausage on top.
Sprinkle with chopped green chile. Cover everything with grated cheese.
In large mixing bowl, crack open eggs. Add milk, salt, pepper, and other seasonings, such as garlic salt. Whisk together. Pour egg mixture over everything in casserole dish and bake at 350º for 30 minutes. Enjoy!
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How to Make Green Chile Chicken Casserole | Allrecipes.com
Get the recipe for Quick and Easy Green Chile Chicken Enchilada Casserole @
Watch how to make a tasty, easy chicken enchilada casserole. Kids and adults alike will love this green chile chicken casserole, and no one has to know how easy it is to make.
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Crockpot CHILI CHEESE HOTDOG Casserole, Slow Cooker Meal Ideas
Crockpot CHILI CHEESE HOTDOG Casserole, Slow Cooker Meal Ideas
Try this recipe with my delicious homemade easy CHILI recipe here: (In this recipe I doubled just the ground beef to 2 lbs.)
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Cheesy Green Chile Rice Casserole
This easy green chile rice casserole is made with only 4 ingredients. This side dish comes out cheesy, creamy, and DELICIOUS creating the perfect comfort food! Your whole family will love it and beg for more. Full recipe, tips, and variations are here:
Mini Green Chile & Cheese Casserole Recipe by Tucson Tamale
Make this perfect individual sized green chile and cheese gourmet tamale casserole for your next meal! This 20 minute recipe will have you unwrapping happiness in no time or prep tamale and bake later. Sign up for our newsletter to get 20% off your next order!
Ingredients:
-2-3 Corn Tortillas
-2 Tucson Tamale Green Chile & Cheese Tamales (steamed to room temperature)
-4 Tbsp Green Chile Sauce (I used 505 Green Chile)
-½ cup Mexican Cheese
-2 Tbsp diced Onions
-Salt and Pepper to taste
-¼ cup Black Olives
Directions:
In a small greased ceramic dish, place a layer corn tortilla in the base. Place a Tucson Tamale Green Chile & Cheese Tamales on top and use the base of a glass to press it into the dish, ensuring it covers the corn tortillas. Scoop 2 Tbsp of green chile sauce and spread it around. Sprinkle in the onions, salt and pepper. Top with a layer of ¼ cup of cheese. Repeat the layers: tortilla, tamale, green chile, salt and pepper, and cheese. Top with black olive and a final layer of corn tortilla. Cover in plastic wrap and microwave for 3 minutes then let it cool in the microwave for another 3 minutes. Enjoy your mini tamale casserole!
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GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.