Crockpot Western Omelet Casserole

Crockpot Western Omelet Casserole

Ingredients:
32 ounces Hash Browns, frozen
1 pound Ham, extra lean- - cooked & cubed
1 medium Onion -- diced
1 medium Green Bell Pepper -- diced
1 1/2 cups Monterey Jack cheese- - shredded
12 Eggs
1 cup Milk, skim
1 teaspoon Salt
1 teaspoon Black Pepper -- or to taste
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham thenn- o
ions, green pepper and cheese. Repeat the layering process two or three more times, ending with a
layer of cheese. Beat the eggs, milk and salt & pepper together. Pour over the mixtur e
inside the crockpot, cover and turn on low. Cook for 1-012 hours, overnight, and enjoy for
breakfast or brunch the next day. Serves 1 2
Origin Unknown
34
Sunday Supper Soup
Meatballs:
1/2 lb. ground bee f
1 egg slightly beaten
3 tablespoons water
1/2 cup dried bread crumbs
1/4 teaspoon Salt
1 teaspoon Parsely
2 teaspoon Butter
Mix ingredients together, roll into balls and brown in butte r.
Soup:
2 cups water
1 can beef broth ( 10-oz can )
1 can chopped tomatoes( large can )
1 envelope onion soup mix
1 cup sliced carrots
1/4 cup chopped celery and tops
1/4 cup chopped parsley .
Bring to a boil for 20 minutes, add meatballs and cool for 20 minutes mor eo,r until carrots are
cooked. this soup is very flavorful and tastes as good as it smell s.
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Chicken And Dumpling Soup
2 cans cream of chicken soup
3 and 1/3 c. milk (divided)
1 and 2/3 c. Bisquick
Mix soup and 2 and 2/3 c. milk in 3 quart saucepan. Bring to a boil over med. heat. Mix Bisquick
and remaining milk. Drop by tablespoonsi nto the boiling soup. Simmer uncovered 10 min. and
cover and cook over low another 10 min. Serves 3 or 4 .
From Lois in Ohio
35
Bean Soup
2 cups dry lima beans
water
2 slices OSCAR MAYER Lower Sodium Bacon
1 pkg. (10 oz.) frozen whole kernel corn
1/4 lb. (4 oz.) LOUIS RICH Turkey Smoked Sausage , thinly slic ed
1 onion , chopped
1-1/2 Tbsp. flour
pepper
Place beans in large heavy saucepan. Add enough water to cover. Bring to boil. Cook o n
medium-low heat 2-1/2 hours or until beans are tender. Cookb acon in large skillet on medium heat
just until crispy, turning frequently. Drain on paper towels, reserving drippings in skillet; crumbale- b
con. Add bacon, corn, sausage, and onion to beans in saucepan. Reduce heat to low; simmer 1
hour. Stir flour into reserved bacon drippings in skillet. Cook on mediu-mlow heat until bubbly, srt-i
ring frequently. Gradually stir in -11/2 cups water until well blended. Cook on
medium heat until mixture boils and thickens,t isrring constantly. Add to soup; simmer 30
minutes. Season to taste with pepper .
Submitted by Denny
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Cream Of Clam Soup