A family gathering or holiday would not be the same without a delicious breakfast casserole, just like this Herbed Stuffing Sausage Casserole.

They are a staple of my house, and I hope they will become a staple of yours as well.

This is easy, tasty, and a perfect bake for a big family breakfast.

I might add brunch because we do not rise early as some might assume. We like to sleep in when we break start and stay up late.

Since my kids are on winter break I recreated one that I made over Thanksgiving.

Tap here for more tasty casseroles

We really love casseroles so I always make different ones just to test them out.

I made casseroles with ground beef, turkey sausages, biscuits, stuffing, spinach, and mushrooms.

It is just great to be inventive when you have endless possibilities.

For this particular one, you could use store-bought stuffing which I used over Thanksgiving, however, this time I made my own.

Also, like any other casserole, you could make this ahead. The night before would be just fine. Some foods are great when you make them the next day.

With that being said, in this case, if you have a lot of food to cook for the holiday table it is just easier to make ahead.

It just makes sense so that is why these casseroles are not only tasty but help us, hostesses to serve hot, tasty breakfasts or meals in no time.

Recipes you might like:

French Toast Casserole

Breakfast Casserole

Easy Breakfast Strata

If you by any chance make this Herbed Stuffing Sausage Casserole, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I can’t wait to see your creations and share them with everyone. Thank you so much in advance for all your support.

Now, let’s get cooking!!!

Yield: Serves 6

Herbed Stuffing Sausage Casserole

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Holidays would not be the same without breakfast or brunch casseroles. They are a staple of my house, and I hope it will staple of yours as well. This is easy, tasty and a perfect bake for a big family breakfast.

Prep Time 10 minutes

Additional Time 15 minutes

Bake Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 tablespoon oil
• 1 pack cooked frozen breakfast sausage links (10ct)
• 1/2 cup onion, chopped
• 1/4 cup celery
• 1 tablespoon unsalted butter
• 2 cups cubed bread, preferably a bit stale (2-3 days old)
• 1/4 teaspoon ground pepper to taste
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon marjoram
• 5 large eggs
• 2 cup half and half
• 4 ounces shredded mozzarella
• 4 ounces shredded mild cheddar

Instructions

1. Defrost breakfast sausages if they are frozen, slice them.
   In the skillet or frying pan add oil then saute sausage with chopped onion and celery. Breakfast Sausage is already cooked so it should not take too long just to brown it up a bit, 2-3 minutes at medium-high heat. If you get uncooked sausage, then follow directions and saute longer until cooked through.
2. Grease deeper baking (casserole) dish, 13 by a 9-inch or simular with unsalted butter and add cubed bread and sausage mixture.
3. Sprinkle over it black pepper, salt, and all the herbs. Then toss to coat nicely.
4. To that add half of the shredded cheese and mix it with everything. I like shredding cheese myself but you could use already shredded cheese.
5. Mix eggs with half and a half and pour half over then mix a bit to coat, then add the other half of egg mixture and slightly press it down.
6. Add the rest of the shredded cheese and again press it a bit down.
7. Cover and place the casserole in the fridge until ready to bake and serve, up to overnight.
   If baking immediately, let the casserole sit for 15 minutes before putting in the oven. This will give the bread a chance to absorb the liquid mixture.
8. When ready to bake, preheat the oven to 350°F. Bake uncovered for about 45 minutes. Slightly cover with aluminum foil if the top begins to brown too quickly.
9. Wait for 5-10 minutes before serving, and garnish with freshly chopped parsley if desired.

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Individual Chicken Pot Pies are such a delight. To be serious, it is the comfort food at its finest.

I have decided to make them individually because they are portion size and they just look so adorable.

I do not know about you, but I find small pots of food more appealing and inviting. My kids agree with me as well.

Nevertheless, it has been raining all night and most of the dreary morning, so pot pie was just calling my name.

Besides, it was a pretty appropriate meal for this gloomy day that we were having.

I desperately wanted to make something that we dearly loved and a meal that will hug our belly on the inside.

Oh, I just loved seeing cheerful faces when they walked into the house after hours spend in school.

So, I know so many have a problem using canned products. I do not use it often, but these are utterly brilliant in a pot pie.

If you wish to make your homemade cream of chicken or any other creamy condensed soup, you are more than welcome.

There are many delicious recipes online for condensed soups so I am quite sure you could find a recipe to substitute store-bought cream of chicken.

This is my convenient shortcut and we all in y household love it, so I am not going to change it. Although I will make beef pot pie which I made just a bit differently.

That recipe is coming sometimes next year simply because I have dishes already prepared and scheduled ahead.

You may also like:

Salmon and Vegetables Sheet Pan Dinner

Chorizo Chili Tater Tots Casserole

Air Fryer Baby Back Ribs with Sauteed Cabbage

Brown Butter Gnocchi

If you get inspired and make my Individual Chicken Pot Pies please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and re-share with everyone. Thank you so much in advance!

Yield: Makes 8

Individual Chicken Pot Pies

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Easy and tasty Individual Chicken Pot Pies

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Crust

• 1 Puff Pastry Frozen Sheets (Pastry Dough, 2 Count, 17.3 oz.),
• 1 Egg, mixed+spash of water

Filling

• 2 cups diced cooked chicken
• 2 cups frozen mixed vegetables, thawed (peas, carrots, etc.)
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup milk, a splash more if needed
• 1 teaspoon dried parsley
• salt and black pepper to taste, a generous pinch
• 1 ounce of Cheese per serving, mozzarella, or similar.

Instructions

1. Heat oven to 375°F. Soften puff pastry or pie crust if you're using that, as directed on package. Overnight in the fridge should do the trick.
   Remove 1 puff pastry crust from pouch; unfold a sheet of pastry. Make sure it is completely defrosted.
2. Steam or defrost frozen vegetables. You may use canned as well, just make sure to drain. You could use a mix of peas and carrots, southern potato hush (small cubed potatoes), corn, etc. Whatever mix of veggies you like or have at the moment.
3. In a medium saucepan, add defrosted vegetables, a cubed cooked chicken, and combine the rest of the filling ingredients. Bring to a low boil over medium heat, stirring frequently. Just to note that you could use rotisserie chicken, skin removed, or cook on a bit of oil with seasoning like salt, pepper, thyme, parsley. Also, you can cook chicken in the air fryer as well. After the filling starts to bubble, the filling it is ready.
4. Fill bigger and wider ramekins or individual smaller pots. I would say that you may make this in the casserole dish as well, but it is amazing when you are able to make them as individual pots. I would suggest ones that you could fit at least 8 ounces. Add cheese on the top of the filling. Mix an egg and brush on the edges and a bit sides of the pots.
5. Cut one puff pastry sheet into 4 and roll out a bit with a rolling pin to fit over smaller pots. Place each puff pastry rolled out a square on the top, draping over the pot for a bit, and slightly press to seal edges. Slash the top of the puff pastry and brush a bit of egg wash.
6. If you are making in small pots like me, then place them in the baking pan to prevent a spill. It might not happen but to save yourself a lot of cleaning it is better to put small pots in a large baking pan such as cookie sheet.
7. Bake at 375°F. for about 25 to 30 minutes or until the crust is golden brown.
8. Allow it to cool down for a minute or two before serving.

Notes

• This could make 8 pots. You can freeze the filling and the remaining one sheet of puff pastry for after or make all 8 individual pots.
• Of course, as I said you could make a big family meal in a casserole dish.
• You may use PIE Crust if you can't find puff pastry or would like to use it. You can get store-bought or make your own pie crust. I have made it before and it is very tasty.
• I used Pepperidge Farm Puff Pastry Frozen Sheets Pastry

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special.

The holiday season is known as the coziest time of the year, and I couldn’t agree more. A time to relax, reflect and celebrate life with your loved ones is always a necessity.

I am so grateful for everything that I have achieved alongside with a very supportive family.

I make sure to seize maximum advantage during the holiday season to fully enjoy it. So, I prepare food in advance as well as include everyone in some sort of activity to make family dinners over the holiday season much easier on me.

Thanksgiving is right around the corner, and it honestly has to be one of my favorite celebrations. I must add that because of my profession, I have grown a love for food even more.

As well as admire experimenting out of my comfort zone when making different genres of it.

During Thanksgiving, I get the best of both worlds! I adore spending time with my dear family, and when we all gather together and share food around the table, it feels like my whole world is utterly complete.

Tap here for more tasty side dish recipes

One dish that will surely make it on a platter this year and many more to come is my sweet potato casserole. This delectable treat is delicate and so versatile.

You can traditionally serve it as a side dish delicacy, or a simple dessert. It’s naturally filling and sweet but not uncomfortably sugary.

It sits pleasantly after the savory main meal and abundantly satisfies any candied craving.

You can present it at any holiday party imaginable, or just on a cold, rainy night. Although Thanksgiving dinner is the most appropriate time of the year when this superb casserole is served the most.

Minerva Dairy Amish Butter undoubtedly makes this magnificent treat possible. I partnered with America’s oldest family-owned creamery once again to bring you an easy, yet fabulous recipe.

This butter is rich, creamy, and full of flavor because it has 85 present butterfat. It gives the casserole such a delicate and soft relish that is indescribable.

It melts in your mouth right after the first bite, and all of the munches that follow are left just as delicious as the initial one.

My family and I have been heartily enjoying fairly enough gourmet meals using Minerva Dairy Amish Butter.

Admirably, they have been in the business for 125 years, so you know they make phenomenal quality butter.

Minerva Dairy Amish Butter does slow-churned in small batches and they use only the freshest cream from pasture-raised cows on American family farms.

Furthermore, they provide many incredible flavors; unsalted, sea salt, garlic-herb, pumpkin spice, maple syrup, and smoked maple wood butter.

If you get inspired and make my Buttery Sweet Potato Casserole, please share it with me on Instagram by tagging me. @sandraseasycooking. Thank you in advance.

Yield: Serves 8

Buttery Sweet Potato Casserole

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Easy, tasty and amazing side dish or a dessert recipe for Buttery Sweet Potato Casserole.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time FOR SWEET POTATOES 50 minutes

Total Time 1 hour 25 minutes

Ingredients

• 4 pounds sweet potatoes, drained and mashed
• 1/2 cup sugar
• 5 tablespoon maple syrup
• 2 large egg
• 1/4 cup sea salt Minerva Dairy Amish Butter, room temp.
• 1/2 teaspoon ground cinnamon
• Dash salt

TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 20 crackers)
• 1/4 cup packed brown sugar
• 1/4 cup butter, melted
• 2 cups regular marshmallows, optional

Instructions

Sweet Potato Prep:

1. Wash them.

The worst way to ruin a sweet potato casserole or a BBQ stuffed sweet potatoes is with a gritty texture. Scrub the skin lightly before preparing.

2. Line your baking sheet with foil, parchment paper or a silicone mat.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. Mess-free baking!

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst. Use a fork to prick the potatoes all around.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance and goes in almost smoothly, it’s done. For the casserole, scoop all the potato flash out and transfer into the large mixing bowl.

CASSEROLE:

1. Preheat oven to 375°.
2. In a large bowl, combine 7 casserole ingredients. Transfer to a baking casserole size dish (9×13-inch rectangular casserole pan, 8×8 or 9×9 square dishes; 9×13 also holds about 3 quarts of volume).
3. Combine topping casserole ingredients; sprinkle over sweet potato mixture. This is a personal preference, you may add marshmallows on top of the casserole topping mixture and press it slightly down; if you desire classic sweet potato casserole use it, however, without it just as tasty.
4. Bake, uncovered between 20-25 minutes. Serves warm!

Notes

You may use marshmallows or leave them out. You could make two smaller casseroles one with marshmallows and one without it to please everyone's palate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest