I’m starting to come to a realization. I believe I am becoming a fan of casseroles. They taste great, are easy to prepare and heat up really well as a leftover – everything a single guy on a budget could ask for. This time around, I’m taking some leftover Easter ham and mixing it with some hash browns, cheese, onions and other goodness for what is sure to be a tasty treat.

Ingredients:

• 1/2 half of 32 oz bag Ore Ida Hash Browns (square chunks, not shredded)
• 1 cup sour cream
• 1/2 can cream of chicken soup
• 1/2 onion, finely chopped
• 7 tablespoons melted margarine
• 2 cups shredded sharp cheddar
• 1 cup ham chunks
• 1 cup cornflakes

Directions:

Thaw potatoes in bowl and season with salt and pepper.

In a separate bowl mix together sour cream, soup, onion, and 3 tablespoons melted margarine.

Add potatoes, ham and cheese.  Mix together.

Place into greased baking dish.  Melt remaining 4 tablespoons margarine in bowl.  Add cornflakes and stir to coat.

Place on top of potato mixture and spread to cover.  Bake at 350 for 45 minutes uncovered.

Between a full week out of town and what I now refer to as the Great Cold of 2010, my cooking was on hold for much of January. Thankfully, the fun can return and with it comes another casserole bake. This time around the recipe comes from a book given to me by my good friend Greg Sorvig (@gsorvig) – 365 Easy One-Dish Recipes. While I was tempted by the Sassy Sandwiches section, I settled on the Spaghetti Bake, etc.

I would also like to mention this weeks episode is sponsored by rickyleepotts of http://blog.rickyleepotts.com/ (@rickyleepotts) Be sure to check that out – my favorite section is food and beverage.

Ingredients:

• 8 oz package spaghetti
• 1 lb lean ground beef
• 1 green pepper, finely chopped
• 1 onion, chopped
• 10 oz can tomato bisque soup
• 15 oz can tomato sauce
• 1/3 cup water
• 1/2 teaspoon salt
• 2 teaspoons Italian seasoning
• 8 oz can whole corn, drained
• 4 oz can black sliced olives
• 12 oz package shredded cheddar cheese
• 3 sliced jalapeno peppers

Directions:

Cook spaghetti according to package directions, drain and set aside. Cook beef, bell pepper and onion in skillet and drain.

Add remaining ingredients plus 1/3 cup water, 1/2 teaspoon salt and spaghetti to beef mixture and stir well. Pour into sprayed 9 x 13 baking dish and cover.

Refrigerate for 2 to 3 hours (I’m really not sure about this step. I did it but I can’t help but feel it is not necessary.)

When ready to bake, preheat oven to 350 degrees. Cover and bake for 45 minutes. Serves 8.

Cuisine Made Quick is back! After nearly seven months, I’m here just in time for the holiday season. First up on the list is a Jiffy Corn Bake. This is a recipe I first encountered about a week ago while enjoying an early Thanksgiving dinner with some friends. I figured I would check online and mesh together my own variation on this interesting dish.

The preparation is very minimal, the ingredients don’t cost much and you can even mix everything together early and pop it in the oven about 40 mins before needed. This is a great dish to bring to someone’s house if you are invited for dinner.

The ingredients are as follows:

• 1 can whole kernel corn, drained
• 1 can creamed corn
• 2 eggs, beaten
• 1 box Jiffy corn muffin mix
• 1 stick butter, melted (or 1/2 c. oil)
• 1 c. sour cream
• 1/4 – 1/2 tsp. garlic powder (opt.)
• Shredded cheese (opt.)
• 1/4 c. sugar
• Dash of cayenne pepper

You just mix all that up (minus the cheese) in a large bowl. Pour it into a 9” x 13” baking dish, sprinkle on the cheese and put it in the oven at 350 degrees for 30 to 45 minutes. It really couldn’t be any simpler.

Take tortillas, eggs, salsa and cheese and before I even see a recipe, I know I’m in for a treat. Today’s dish is a perfect example of this wonderful combination of tasty ingredients. Some may argue this is not really a casserole but I tend to think of a casserole as a meal that ends up in one dish and that can be eaten directly from the pot or pan without the need for a side dish. Under my personal definition, this dish definitely fits the bill.

In what may be the easiest recipe (besides the Pizza Rolls) yet on Cuisine Made Quick, I fly solo in fixing one of my favorite Mexican breakfast feasts. In about fifteen minutes you can have yourself a hearty and spicy breakfast, lunch or dinner.

Elisabeth was home visiting family during the taping of this episode but she is not without appearance. The episode before this was supposed to be a recipe for a prosciutto and melon burger with sweet potato fries. Needless to say, things did not go as planned for that recipe. Some of the highlights of that failure can be seen in this episode.

As always, if you have a favorite recipe you would like to see us attempt, or if you have video preparing your favorite dish, please leave a comment or send an e-mail to recipes@cuisinemadequick.com.

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Ingredients:

• 3 or 4 eggs
• 5 corn tortillas
• 1 cup shredded cheese (your preference – I prefer sharp cheddar)
• 1 cup salsa
• Sprinkle of garlic powder
• Sprinkle of seasoned salt
• Multiple dashes of hot sauce (less if you prefer mild)
• 1 or 2 tsp. ground black pepper
• Enough olive oil to coat bottom of pot

Directions:

• Pour enough olive oil into the bottom of pot and place over medium high heat until oil is at roughly 350 to 400 degrees.

• While oil heats, break eggs into bowl and whisk with a fork. Add in the garlic powder, seasoned salt, black pepper and hot sauce.

• Cut about 5 corn tortillas into smaller wedges and place in pot covering bottom. You should have enough tortilla to soak up the cooking oil as they brown.

• While browning tortillas, bring a pan to medium to medium high heat and start to scramble your eggs. While they are still a bit undercooked take off heat.

• After a few minutes the tortillas should just be starting to get crispy. At that point add in the eggs and cover pot for 1 – 2 minutes.

• Add salsa and mix into the eggs and tortillas. Finally, move ingredients into a mound and top with shredded cheese. Cover pot for about 1 – 2 minutes or until the cheese has melted.

• Remove mix into large bowl and add any additional condiments (I like Tabasco Sauce).