Breakfast for Dinner Casserole

(Makes 6 to 8 servings)

• 1 to 2 whole grain baguettes
• 1 to 2 tablespoons olive oil
• 1/2 pound lean turkey sausage
• 1/2 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 cup sliced mushrooms
• 6 eggs
• 1/4 cup skim milk
• 3/4 cup low-fat shredded sharp cheddar cheese
• Salt and pepper, to taste
• 1/2 cup diced tomatoes (for topping)

Cut baguette(s) in half, lengthwise. Lightly brush sides with olive oil and cut into 1/2-inch cubes. Place bread pieces in 13 x 9-inch dish. In medium skillet, cook turkey sausage according to package directions. Set aside on paper towel-lined plate. In same pan, heat remaining olive oil over medium-high and saute onions for 1 to 2 minutes. Add peppers and mushrooms and saute 2 to 3 minutes. Remove from heat and set aside. Cut sausage into thin, 1/4-inch slices.

In medium bowl, whisk together eggs, milk, and pepper (optional). Pour egg mixture over bread. Add vegetables, sausage, and salt and pepper (optional). Cover and chill for 1 hour to let egg mixture soak into bread.

Preheat oven to 350 F. Remove covering from dish and top with cheese. Bake for 30 to 40 minutes, or until top is golden brown. Let cool for 5 minutes. Top with diced tomatoes and serve with fruit salad or greens.

Turkey Potpie

(Makes 1 9-inch pie)

• 3 potatoes
• 3 cups cooked turkey
• 1/4 cup butter or margarine
• 1/2 cup celery, diced
• 1 onion, diced
• 1/4 cup mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon basil
• 1/3 cup flour
• 1-1/2 cups chicken broth
• 1 cup milk
• 3/4 cup frozen peas & carrots
• 1 refrigerated pie crust (top and bottom)

Preheat oven to 400 F.

Peel and cut potatoes into bite-size pieces and boil over medium heat. Cut turkey into ½-inch cubes or pull into shreds. Melt butter in large pot. Stir in celery, onion, and mushrooms. Cook until tender. Add salt, pepper, poultry seasoning, basil, and flour. Stir in broth and milk (both at once). Stir until thick. Remove from heat. Drain potatoes and add to mixture. Stir in peas and carrots; add turkey.

Form pie crust into pie pan and pour mixture into prepared crust. Top with second pie crust and flute the edges. Cut slits in crust to allow steam to escape.

Bake for 30-40 minutes, until crust is golden brown. Remove from heat and cool for 10 minutes.

Shrimp Casserole Harpin

Makes 6 to 8 servings

Kathy in Florida writes: “I remember this recipe from the 50s and 60s, back in the day when my mother used to make it with potato soup and fish sticks every other Friday. It was a tradition I’ll never forget. Here’s the recipe:”

• 2 1/2 pounds large raw shrimp, shelled and deveined
• 1 tablespoon fresh or canned lemon juice
• 3 tablespoons salad oil
• 3/4 cup uncooked rice or 1 cup packaged precooked rice
• 2 tablespoons butter or margarine
• 1/4 cup minced bell pepper
• 1/4 cup minced onion
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon mace
• dash cayenne pepper
• 1 10.5-ounce can condensed tomato soup, undiluted
• 1 cup cream
• 1/2 cup sherry
• 3/4 cup slivered blanched almonds

Cook shrimp in boiling salted water for 5 minutes; drain. Place in 2-quart casserole dish. Sprinkle with lemon juice and salad oil. Cook rice as label directs, drain. Refrigerate all.

Heat oven to 350 F. Set aside about 8 shapely shrimp for garnish.
Saute bell pepper and onion in butter for about 5 minutes. Add rice, salt, pepper, mace, cayenne pepper, soup, cream, sherry, and 1/2 cup almonds to the shrimp in casserole. Toss well.

Bake uncovered about 35 minutes. Top with 8 reserved shrimp and 1/4 cup almonds. Bake 20 minutes longer or till mixture is bubbly and shrimp are slightly browned.