This week is about throw together meals. You can let these meals sit in the fridge overnight and they taste even better as leftovers.
First, is Eclair Cake. This is such a simple dessert to make, there is no oven involved and you can make it in fewer than 20 minutes, or less. My friend Brett gave me this recipe, Brett was one of my Omega sisters. Omega was the Church of Jesus Christ of Latter-Day Saints sorority we attended in college. Brett brought this dessert to one of our Omega activities; after I tasted it, I begged her for the recipe because this cake was a hit at the activity. It was a hit with the family when I made it. The tastes exactly like an eclair; however, there is no fuss. It tastes tremendous the second day!
Next, is Breakfast Casserole, given to us by our dear friend Laurel. My sister and I had this recipe at Laurel’s house and we knew we had to make it. This is a great make ahead meal. Let the casserole sit in the fridge over night and cook it for breakfast the next morning. This is a simple meal that packs a punch of flavor. We used Italian sausage, but I felt like I was eating a pizza. I recommend using regular breakfast sausage or ham. I am sure bacon would be fantastic as well!
Sorry about the overlapping categories.
1 box graham crackers (regular or gluten free)
3 1/2 cups milk
2 small boxes instant vanilla pudding
8 oz. Cool Whip
1 tub chocolate frosting
In a 9×13 inch pan, line bottom with graham crackers. Mix pudding with milk. Blend in Cool Whip. Pour half the mixture over graham crackers. Place second layer of graham crackers. Pour remaining pudding. Cover with third layer of graham crackers. Spread frosting over the final layer of graham crackers. Refrigerate at least three hours. I prefer overnight. The longer the better!
1 1/2 loaves white sandwich bread (remove the crust and cut slices in half) Try gluten free bread.
1 lb ham or sausage, cut in cubes or browned
1 lb. sharp cheddar cheese, grated
6 large eggs
3 cups milk
1 can condensed Cream of Chicken Soup
1/4 t. dry mustard
1/2 t salt
1/4 t pepper
1/4 cup finely chopped chives
Line buttered 9 x 13 pan with half the bread slices to completely cover the bottom of dish. Cover with half the ham or sausage pieces, then half of the grated cheese. Beat the eggs; add milk, soup, dry mustard, salt and pepper. Pour over ingredients in baking dish. Top with remaining bread slices and top with remaining meat and cheese. Sprinkle top with chives. Cover with foil. Refrigerate overnight. Bake covered at 350 degrees for 1 hour or until knife inserted in the middle comes out clean. Remove foil for last 10 minutes. Serves 8-10
(We only used a little more than half of one loaf of bread. We recommend cooking about an hour and a half, but time could very).