Strawberry French Toast Casserole

1 loaf (20 oz) bread, cubed
1 package (8 oz) cream cheese, cubed
1 cup sliced fresh strawberries
1/3 cup powdered sugar
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup

Place half the bread cubes in a greased 9 x 13” pan. Layer cream cheese cubes evenly over bread. Sprinkle strawberries over top, and then the powdered sugar. Cover with remaining bread cubes. In a large bowl, whisk eggs, milk, vanilla, & syrup. Drizzle egg mixture evenly over bread. Cover & refrigerate 2 hours or overnight.

Preheat oven to 350*. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm & top is golden brown. Serve with strawberry syrup (recipe below), and maple syrup if desired.

Curry Chicken Casserole

This is a recipe Ariana requested from Derek Curtis, but as he didn't have permission to post here or something, he sent it my way in the hope that I would pass it along. I did, and I am also going to post it here, because I have since found out that Derek does 70 to 80% of the cooking at their house, but for some reason, he tries to hide that fact. I already warned him that I was going to tell the world, so here goes!

4 large chicken breasts
1 c. Cheddar cheese
3/4 c. dry bread crumbs


Sauce

1 c. cream of chicken soup
1/2 c. Miracle Whip
1/2 tsp. lemon juice
1 tsp. curry powder
Salt and pepper to taste

Boil chicken in water until tender. Remove, cool, and tear into small pieces. Put a thin layer of sauce in the bottom of a 9x13 pan, add chicken and pour sauce over the top. Mix until all chicken is covered. Add the cheese to the top and bread crumbs on top of the cheese.

Bake at 350°, uncovered, for 30 minutes.

Goes great over rice; I usually use brown rice, or if I'm in the mood for a lot of curry, yellow rice (says Derek).

Cheese Enchiladas

Mary, here is the recipe you requested . . . (Yummy & easy - that's why I like it!)

1 pkg. Tortillas
Grated Cheese (about 1/4 cup per tortilla)
Chopped Onion (desired amount)
1 Can Enchilada Sauce (Rosarita is yummy - maybe a big can)
1 Envelope Brown Gravy Mix


Make gravy as described on envelope. Add can of enchilada sauce. Pour a small amount of combined gravy/sauce mix in bottom of glass baking pan. Set the rest aside. Fill tortillas with cheese and onion and roll up. Place tortillas seam side down in 9 x 13 pan. Cover with remaining sauce. Sprinkle a small amount of cheese on top. Bake at 350* until cheese inside tortillas is melted and sauce is bubbly. Top with sour cream and lettuce. Optional: add cooked chicken, London broil, or other meat cooked in salt and pepper.

Sorry this recipe is a little vague - I called Heidi to see what size of can of enchilada sauce, and she didn't remember. It is flexible, though, depending on how much sauce you like on stuff!

Beef Taco Skillet

1 lb. ground beef
1/2 cup water
1 can (10 3/4 oz.) Campbell's Tomato Soup
6 flour tortillas (6"), cut into 1" pieces
1/2 cup salsa
1/2 cup shredded Cheddar cheese

1. Cook beef in 10" skillet until well browned, stirring to beak up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings

French Toast Casserole

Ingredients
1 loaf bread, cut into 1-inch cubes
8 eggs
3 cups milk
4 t sugar
1 t vanilla extract
3/4 t salt, optional

Topping:
2 T butter or margarine, cubed
3 T sugar
2 t ground cinnamon

Place bread cubes in a greased 13x9 inch baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired. Yield: 12 servings