Sausage and Sour Cream Breakfast Casserole

Sometimes traditional breakfast foods simply do not hit the spot, especially when serving overnight guests. My Sausage and Sour Cream Breakfast Casserole is often my weapon of choice when entertaining during a morning venue. I made this often before my sweet hubby was diagnosed as Celiac. With a little experimentation and tweaking, here is my gluten free version.

When I am using this dish for a group of people, I make one large casserole rather than two smaller ones. People always seem to enjoy, seldom leaving any. The poppy seeds add just a nice tad of crunch. This casserole also makes a superb brunch dish.

The one thing I like most about this particular recipe in addition to being quick to prepare, if you have any left, one serving reheats perfectly in the microwave. Just set the timer for about 35 to 40 seconds per individual serving.

Refrigerator Chocolate Peanut Butter Balls

These little nuggets of goodness are so sweet and yummy, they truly make you feel pampered and naughty. These are absolutely divine with a cup of coffee or as a little side treat to a bowl of ice cream. But, they are so rich, they will take your breath away if you try to scarf them down. If someone cannot eat peanuts, feel free to substitute sun butter or almond butter. To cut the sweetness, you might like to substitute 1/2 or the granulated sugar with brown sugar. No matter how you cut it, these are to die for: I promise.

Cream of Chicken Soup

This is one of my secret weapons I try to keep on hand for making those comforting casseroles we all love, but thought were gone forever when going gluten free. With my cream soups, you don't have to give up any of your favorites.

I didn't bother taking pictures of the ingredients or the steps. Anyone old enough to cook knows what cream of chicken soup looks like in a pot.

3 tablespoons corn starch

4 1/2 tablespoons Jackie's Quick Bread Flour Blend (click for recipe)

4 tablespoons butter (no substitutes)

1/2 cup celery, finely chopped

1/4 cup onion, finely chopped

1 clove garlic, finely minced

1/2 cup whole milk, at room temperature

1 cup heavy (whipping) cream

4 cups Jackie's Homemade Chicken Stock (click for recipe)

1 1/2 cups cooked chicken, finely chopped & divided

1/4 teaspoon white pepper

1/2 teaspoon salt

1. Whisk together cornstarch and flour blend; set aside.

2. Place butter in large saucepan over medium heat. Add onion, celery and garlic; sauté until tender or onion begins to turn clear.

3. Add flour mixture; cook for 3 to 5 minutes. Very gradually add milk, cream and chicken broth; combine thoroughly. Turn heat to medium low; continue to cook stirring constantly until mixture becomes thick and begins to bubble. Stir in 1 cup chicken, salt and white pepper. Continue to cook until mixture is very thick. Puree using an electric hand blender. Add remaining 1/2  cup finely minced chicken.

4. To serve, ladle into individual soup bowls. Garnish with chopped fresh parsley, if desired.

Servings: 16

Yield: 8 cups

Preparation Time: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 227 calories, 182 calories from fat, 20.5 g total fat, 60 mg cholesterol, 120.9 mg sodium, 100 mg potassium, 4.2 g carbohydrates, <1 6.2="" fiber="" g="" o:p="" protein.="" sugar="">

Recipe Type:

Author's Note: Freeze in 1 1/3 cup portions, about the amount of canned soups, for use later in casseroles.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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