Bisquick Egg Casserole with Ham and Cheese

For IYP team trip breakfast! We improvised and used only 3 C milk. Tasted a little more like bread but I liked it like that.

The recipe below that has 4 C of milk turns out more like a crust-less quiche.

7 eggs

4 C milk (used unsweetened soy milk and it still worked)

2 C bisquick

1 Tbsp garlic powder

3 C chopped ham

4 C of a Mexican blend of cheeses (or your own combo of cheddar and jack cheeses)

½ C onion

Stir the liquid ingredients in a large bowl. Then add the bisquick. Stir in the rest. Pour into 2 lightly greased 9x13x2" pans and bake at 425 degrees for 10-15 minutes. Switch pans on the shelves and bake an additional 20 minutes.

Serves 10-12, from Judy Wang

Reduced Fat Macaroni and Cheese

My attempt at comfort food for my dear Phoebe. Not milk fat creamy, but definitely cheesy. It has a nice flavor without all the cheese and heavy cream which I attribute to all the garlic and onion. I enjoyed it thoroughly although it's not for those who are expecting Kraft mac and cheese.

1 lb elbow macaroni
½ tsp oil
½ onion, chopped
5 cloves of garlic, chopped
2 Tbsp unsalted butter
2 Tbsp white flour
2 ½ C low fat milk
2 ¼ C grated extra sharp Cheddar, divided (about 5 oz)

3” of sausage, sliced (optional)
¼ C chopped tomatoes (optional)
¼ C chopped green onions (optional)

Preheat oven to 400 degrees.

Cook macaroni according to directions until al dente. Drain

If cooking with sausage, heat up the pan and cook the sliced sausage until browned and then remove from pan.

In the same pan, heat up the oil. Add onions and cook until softened, and browned. Then add garlic. Cook until softened. Add the butter and melt. Then flour. Cook for 1 minute. Add the milk, cook for 6 minutes, or until thickened, stirring constantly. Don’t wait until it thickens too much. It’ll continue to cook in the oven and thicken there too. I think I waited too long and it got a little dry.

Using a hand blender, blend until all onion and garlic bits are pureed into the sauce. Remove from heat; stir in 1 ½ C cheese. Season with salt and pepper. Pour over noodles, combine with sausage and tomatoes and green onions.

Transfer to a 9x13” baking dish. Sprinkle with remaining cheese. Bake 45 minutes or until top is crisp and beginning to brown. Let stand 10 minutes before serving.

Rachel's Beefy Tatertot Casserole

A college favorite of Vicky's...although she doesn't remember eating it. Great the next day for breakfast served with eggs and toast. OR When everyone's eaten the tatertots off of it, you can pan fry the meat and toss in some cooked rice (day old is best too) and then crack an egg over it. Garnish with some green onions or cilantro and voila! You've got fried rice.

1 lb. ground beef
1/2 C chopped onion
4 cloves of garlic, minced
splash of Worcestershire sauce
1 can cream of mushroom soup
1-2 C of frozen peas
1/2 C sliced mushrooms
1 bag of frozen tater-tots

Preheat oven to 350 degrees.

Saute the onions until soft, add garlic. Brown beef in the same pan and then add the mushrooms. Add Worcestershire sauce, and mushroom soup. Season with salt and pepper to taste. Spread in a 13x9 pan.

Heat the peas in the pan and then mix into the meat mixture. Top with tatertots and bake uncovered for about 40 minutes.

Serves 6-8