Sausage and Sour Cream Breakfast Casserole

This one yummy breakfast dish is one that my sweet mother clipped out of the Mobile Register over 30 years ago. For years I would make it for Christmas morning. Not being a morning person, I usually cook this one the afternoon before, refrigerate overnight and then microwave the next morning.

Ham and Potato Casserole

This yummy dish was one of my mother's favorites as long she could eat solid food. 

Again, this one takes advantage of left over ham. Don’t have ham? No problem, substitute whatever meat you happen to have on hand. 

As a side note, I sure do miss making special dishes and preparing pretty plates for my mother. I will always miss her. She was a terrific cook and a wonderful mother.

Here is my recipe:

¼ cup parmesan cheese, grated

1 cup Cheddar cheese, grated

3 cups shredded potatoes

2 ½ cups cubed ham

1 1/2 cups Jackie’s gluten free cream of mushroom soup (Click for recipe)
Paprika (optional for garnish)

Cauliflower 'N Bacon Casserole

This is one of those super easy casseroles that freezes well, so there is no reason not to keep a couple to keep on hand at all times. Approximately on-half of an average sized cauliflower is adequate for one. When I already have all my ingredients out, I go ahead and make another. I often divide one recipe into three of the really small two-person size pans. Pictured here is my full size recipe.

Cooked Cauliflower 'N Bacon Casserole

Here is my recipe:

4 tablespoons butter (no substitutes)
2 cups bread crumbs made from Ener-G Gluten White Rice Bread
1/2 cup whipping cream
1 teaspoon Jackie's Quick Bread Flour Blend
1/4 cup capers drained
8 slices bacon, fried crisp & finely crumbled
1 cup Asiago cheese, grated
1 pound cauliflower florets

 Here is how I did this:


1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Spray 8 by 8-inch casserole dish with butter flavored cooking spray. Set aside.


2. In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes. Set aside.

Out of freezer and about to be ready for oven.

3. In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt to taste. Add cauliflower and pour the mixture into prepared baking dish. Sprinkle remaining 1/2 cup of cheese; top with the toasted bread crumbs.


4. Bake for 35 to 40 minutes until the cheese has melted, and top is golden brown.

Casserole just out of oven.

Servings: 8


Calories Per Serving: 455


Main Dish Version can be made by increasing the amount of whipping cream to ¾ cup and add 1 cup cooked ham, cut into cubes, to cauliflower mixture. Follow remaining instructions. Yield: 8-10 servings


Author's Tip:
I always keep bread crumbs on hand, frozen. I buy two to three loaves of EnerG White Rice Bread. I break the slices into pieces, and working in batches, place broken bread slices in bowl of food processor. Using the highest continuing speed, I grind all the bread into fine crumbs, which I place in an airtight container in my freezer until needed.


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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