Southwest Sausage And Pasta Casserole Recipes

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SOUTHWEST SAUSAGE BAKE



Southwest Sausage Bake image

This layered tortilla dish is not only delicious, but it's a real timesaver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. -Barbara Waddel, Lincoln, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

6 flour tortillas (10 inches), cut into 1/2-inch strips
4 cans (4 ounces each) chopped green chiles, drained
1 pound bulk pork sausage, cooked and drained
2 cups shredded Monterey Jack cheese
10 large eggs, lightly beaten
1/2 cup 2% milk
1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
Paprika
2 medium tomatoes, sliced
Sour cream and salsa

Steps:

  • In a greased 13x9-in. baking dish, layer half of the tortilla strips, chiles, sausage and cheese. Repeat layers. , In a large bowl, whisk the eggs, milk and salt, garlic salt, onion salt, pepper and ground cumin; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.

Nutrition Facts : Calories 329 calories, Fat 19g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 701mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

SOUTHWEST SAUSAGE CASSEROLE



Southwest Sausage Casserole image

Make and share this Southwest Sausage Casserole recipe from Food.com.

Provided by papergoddess

Categories     Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

3 (4 ounce) cans chopped green chilies
12 corn tortillas, cut in 1 inch strips
1 1/2 lbs hot Italian sausage (or chorizo)
1/2 cup chopped green onion
1/2 cup chopped green pepper
1/2 cup milk
2 cups shredded monterey jack cheese
8 eggs
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
8 -10 slices tomatoes, thin (optional)

Steps:

  • Fry sausage and drain.
  • Add onions and pepper; saute about 5 minutes.
  • Combine eggs, milk and spices.
  • Grease 13" X 9" pan.
  • Line bottom with half of tortilla strips, then sausage, chiles, and Jack cheese.
  • Repeat second layer, ending with cheese.
  • Pour egg mixture over top of casserole.
  • You can add 8-10 thin tomato slices on top.
  • Bake in pre-heated oven at 350 degrees for 45-50 minutes.
  • You can make this the night before and put in refrigerator.

Nutrition Facts : Calories 465.9, Fat 30.8, SaturatedFat 12.5, Cholesterol 229.8, Sodium 1138, Carbohydrate 21, Fiber 2.7, Sugar 3.3, Protein 26.5

SOUTHWEST SAUSAGE BAKE



Southwest Sausage Bake image

Great to serve for weekend guests because you can get it ready in advance and have coffee or maybe a bloody mary with your guests while your breakfast cooks. Great served with sour cream and home made salsa.

Provided by Playtoday123

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h10m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package bulk pork sausage with sage
6 flour tortillas, cut into 1-inch squares
4 (4 ounce) cans chopped green chilies
2 cups shredded Monterey Jack cheese
10 eggs
½ cup milk
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 tomatoes (or to taste), sliced

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
  • Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
  • Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
  • Remove dish from refrigerator and let warm at room temperature for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 22.9 g, Cholesterol 154.6 mg, Fat 22 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 8.8 g, Sodium 1418.8 mg, Sugar 3.5 g

SOUTHWESTERN BEEF-AND-PASTA CASSEROLE



Southwestern Beef-And-Pasta Casserole image

This is a deliciously cheesy pasta casserole. If you can't find mini penne pasta in your grocery store, you can use small shell pasta or regular penne instead. I like to use "Recipe#111347" for the alfredo sauce.

Provided by CookingONTheSide

Categories     Penne

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb mini penne pasta
1 lb lean ground beef
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 (16 ounce) jar salsa
1 (16 ounce) jar alfredo sauce
4 eggs
2 cups Mexican blend cheese, shredded
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions; drain.
  • Meanwhile, coat a 9-inch springform pan with cooking spray.
  • In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
  • Stir in salsa; remove from heat.
  • In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
  • In another bowl, toss spinach with 1/2 cup cheese.
  • To assemble, spoon half of pasta mixture, about 4 cups, into pan.
  • Sprinkle spinach mixture evenly over pasta.
  • Top with even layer of beef mixture.
  • Top with remaining pasta mixture.
  • Sprinkle with remaining 1/2 cup cheese.
  • Bake until hot in center and top is golden, about 1 hour.
  • Run sharp knife around edge of pan to loosen pasta.
  • Let stand 10 minutes.
  • Remove side of pan; sprinkle with parsley.

Nutrition Facts : Calories 491.1, Fat 19.6, SaturatedFat 9.6, Cholesterol 177.3, Sodium 992.2, Carbohydrate 52.4, Fiber 8.4, Sugar 3.9, Protein 28.2

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