A Couple Good Recipes

I made this Amish Breakfast Casserole for Kelli's shower. It was very good. I got it from Taste of Home's Church Supper Cookbook. They have a big Brunch Recipe section in there. The second recipe I found in Taste of Home's Mom's Best Meal magazine. My family loves the Rice Pilaf I put in the family cookbook so I thought I'd try this oven pilaf. It was a BIG hit. I doubled it and put it in a 9 x 13 pan.

Amish Breakfast Casserole

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) small-curd cottage cheese
1-1/4 cups shredded Swiss Cheese

In a large skillet, cook bacon and onion until bacon is crisp; dreain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 350° for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings

Mushroom Oven Bake

1 cup uncooked long grain rice
¼ cup butter
½ cup finely chopped celery
½ cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

In a skillet, sauté the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until celery is tender.

Transfer to greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender. Yield: 6 servings