Hearty Breakfast Casserole

This is the perfect recipe to keep your weekday mornings running smoothly. I like to make it Sunday and then have the leftovers available for the week. This makes 6 large servings or 8 smaller ones. This Hearty Breakfast Casserole reheats extremely well.

Along with being delicious and quick to make its also extremely easy to customize to your families tastes. Choose whatever meat and veggie combination you prefer and go! You also could just skip the meat for vegetarians and load up on vegetables.

Suggested Combinations

  • Sausage, bacon, potato, onion
  • Chorizo, potato, peppers, onion *This is what I used*
  • Ham, spinach, potato
  • Grilled chicken, spinach, feta, mushrooms

Really there are so many choices! It would also be good for using up leftovers. Chop up that lonely baked potato and toss it in! In the recipe I’m sharing what I used and those amounts but it is really forgiving and works with so many different ingredients.

Try it Smoked

We recently purchased a pellet smoker and in looking for new ideas of things to smoke I found this Smoked Breakfast Casserole recipe. If you have a smoker be sure to check out Malcom Reed at How to BBQ Right. He has so many great recipes and is really enjoyable to watch!

Malcom’s recipe wasn’t quite exactly what I was looking for so I heavily modified it. We didn’t need it to be such a large size and I didn’t want to use crescent rolls. The first breakfast casserole we did bake on the smoker and while it added a bit of that smokey flavor I don’t think it was really necessary at all.

Hearty Breakfast Casserole recipe

Like I mentioned earlier really just use this as a guide and not as set in stone must follow exactly. When you do try it I’d love to hear what you added. Tell me over on Facebook or Twitter @YEDHeirlooms.

Ingredients:

  • 1lb Chorizo or Breakfast Sausage
  • 8 eggs
  • 1/4 C milk
  • 1 C green peppers and onions
  • 1 1/2 to 2 C diced potatoes or hashbrowns
  • 1/4 C shredded cheese
  • Seasonings salt and pepper, adobo, whatever you prefer

Preheat oven to 350. In a large skillet brown your sausage and drain. In the same skillet add the vegetables and cook until they are close to done. I used frozen. Spray a 9×13 baking dish with nonstick spray. Evenly spread the meat and vegetable mixture. Top with cheese. Whisk eggs, milk, and seasoning. evenly pour over the whole dish. Use a spoon if needed to press on the meat mixture to be sure it all gets a good coating.

Bake at 350 for about an hour. Check at 45 minutes to be safe. It will be nicely golden brown and the center will be totally set.

Serve topped with sour cream and chives if you like.

The eggs should almost cover the meat, veggies, and cheese.

About Chorizo

Chorizo is a highly seasoned pork sausage. It’s delicious. I remove it from the casing for this recipe. I also like to dice potatoes really small and cook those in already browned chorizo for the best ever tacos.

We are fortunate to have an amazing Carniceria, a Hispanic butcher shop, in our town. They have excellent fresh produce and a full service meat counter. My Spanish is pretty terrible but they are very helpful and we get by just fine.

If you don’t happen to have a local carniceria I have seen chorizo at our local grocery store too. You can’t beat fresh made so I really encourage you to seek it out.

Hamburger Pie


When my father in law gave me his mother’s recipe box and vintage cookbooks, this is the recipe he remembers most fondly. We all agreed with him and enjoyed this easy family recipe.

It is a simple meal that tastes like home. Good old fashioned comfort food. Very similar to a Shepard’s Pie. The tomato meat sauce with green beans goes perfect with mashed potatoes. Hamburger Pie is an easy recipe perfect for busy nights! You also could make it ahead to bake the next day. I haven’t tried it but if you could also freeze to make later. Just be sure to use a freezer to oven safe pan.

Need a fun dessert too? You can’t go wrong with this chocolate cake “Wacky Cake” from the depression era.

Plus looks so pretty in my Pyrex bowl! This was my grandma’s and I think it’s especially fun to make old family recipes in it. How many times did Grandma R make this? What all did Grandma D make in this dish? So many stories I’d like to hear!


My only change in this recipe is that I used homemade mashed potatoes and not instant. I wasn’t sure if it called for fresh or canned green beans. I used fresh and steamed them. Next time I would likely use canned. Remember this is an easy recipe! Use instant and canned to save on time!


How pretty is this handwriting? You can tell from the wear that it was much loved and used. I wish I had such beautiful penmanship!

Grandma R's Hamburger Pie

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A hearty and easy family favorite. Classic comfort food.


Ingredients

  • 2 TBSP butter
  • 1 medium onion chopped
  • 1 lb ground beef
  • 1 TBSP A1 steak sauce
  • 1 tsp salt
  • 2 C green beans or one can
  • 1 can tomato soup
  • Instant mashed potatoes or homemade

Directions


Saute onion in butter until tender but not brown. Add ground beef, A1 sauce, and salt. Brown lightly. While the meat is browning make the instant potatoes according to the directions on the package. Stir in beans and tomato soup.
Pour the mixture into 1 1/2 qt casserole. Top with mounds of mashed potatoes.
Bake at 350 for 25 minutes or until potatoes begin to brown.


If you enjoy rib sticking good old fashioned recipes be sure to check out Meatball Stew and Cavatini. Both have that made by Grandma comfort food flavor we all love.

Please be sure to join me on Facebook, Twitter, and follow me on Pinterest to be first to see the vintage recipes I share. If you try a recipe I’d love to hear about it! When you see something you like do me a favor and share it!


Rhubarb Coffee Cake

My Mom’s sweet neighbor picked me some rhubarb and I was excited to get to baking.Much to my son’s dismay I do not have a copy of the rhubarb pie his Great Grandma and Aunt made.After asking around I finally decided on Oma’s Rhubarb Cake. A poster in a Vintage Recipe Group on Facebook shared this one with me.It is delicious! The crunchy top goes perfect with the soft moist cake.

Next time I will definitely be using another cup of rhubarb.I did use half brown sugar and half white. I love the flavor brown sugar gives. You could easily sub in more if you like.

Rhubarb Coffee Cake

Ingredients

  • 1 1/4 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 1 cup sour cream
  • 3 cups diced rhubarb
  • 1 cup white sugar
  • 1/4 cup butter, softened
  • 1/4 cup all-purpose flour
  • ground cinnamon, for dusting

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
  2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Need more rhubarb recipes? Here are a few I found.

Rhubarb Cobbler. This sounds so delicious!

Rhubarb Meringue. I love the idea of meringue and rhubarb together.

These Strawberry Rhubarb Crumble Bars look amazing!

Banana Bread: Your New Go to Recipe

Since we have already made Cranberry Spice Bread, an alternative to banana bread. It only seemed right to try out a new to me banana bread recipe to share. This one came to from my grandmother in law’s recipe box. I wonder if she ever made it.

It seems like I’m forever buying bananas only to have them go bad. Does this happen to you too? As soon as they get too brown I pop them in the freezer. Once I have 2 or 3 it’s time to use them up! I had enough saved up so I decided to give this banana bread recipe a try.

My son’s best friend is banana bread crazy. It’s one of his favorite things. So I was excited to test this one out on him. He loved it. Hands down better than my other recipe.

If you have been following along you will know that I don’t like nuts so I don’t use them. Plus they are expensive! This recipe is no exception. I didn’t add nuts or raisins.

This recipe is very similar and delicious as it is. However you could easily jazz it up with vanilla and cinnamon. Using brown sugar would also be nice.

Update 7/22/20

This recipe never disappoints. I’ve made it at least once a month since discovering it. I have switched to only using brown sugar and it really adds a deep rich flavor.

I finally got a mini loaf pan and this recipe is perfect for it! The pan I got has space for 4 mini loafs. Baking time for mini loafs is only 45 minutes at 325. Having the mini loaf pan really made it easy to share.

Banana Bread

2 eggs

1 C sugar

1/2 C shortening

1 C mashed bananas 3 or 4

2 C flour

1 tsp baking soda

1/2 C raisins or nuts

Mix all together and pour into a greased loaf pan. Bake at 300 or 325 for 70 to 75 minutes.

Fresh from the oven

Boy was it hard to wait for this to cool. It smelled amazing!

It didn’t take long for the teens to eat this up!

Meatball Oven Stew: Easy to Make Low Carb or Gluten Free

Another vintage recipe that is easy to modify and make low carb and/or gluten free. Yes!

For low carb: Swap the cornmeal and flour for almond flour. Use cauliflower instead of potatoes.

For gluten free: Use your favorite gluten free flour to thicken the sauce. I used almond flour. You could also just use corn starch.

This was another recipe from my father in laws recipe box. So many forgotten gems!

I posted my meal plan for the week on my Facebook page. Nicol said it was “exactly like my grandma used to make”. Of course that made me even more excited to try it!

Since it was the night 5 extra teen boys eat dinner here I doubled the meatballs and also decided to serve it with mashed potatoes instead of a stew. Kids can be picky and I needed to please the masses.

I should not have worried and made it like the recipe called for. They devoured it! All that was left was carrots and sauce. I will be turning that into a stew. Definitely too yummy to waste.

Recipe card, recipe

As you can see this was a much used recipe. Look at those spots!

My changes were, use almond flour, no potatoes, and a regular onion in large chunks instead of the small onions. Next time I will use the potatoes. Would be delicious with other veggies as well.

Also I don’t have a 4qt casserole dish so I made do with a 9×13 baking dish, pie pan, and a square baking dish. Don’t let that stop you from trying this. It worked out fine even if it was more dishes to wash.

Meatball Oven Stew

  • 1 lb hamburger
  • 2 Tbsp chopped onion
  • 1/4 C corn meal
  • 1 tsp salt
  • 1 1/2 tsp dry mustard
  • 1 tsp chili powder
  • 1/2 C milk
  • 1 slightly beaten egg
  • 1/4 C flour
  • 2 Tbsp fat
  • 2 C tomato juice
  • 3 potatoes quartered
  • 6 carrots halved
  • 12-18 small onions

Combine meat, onion,corn meal, seasonings, milk, and egg. Mix thoroughly and form 12 balls. 


In large skillet sprinkle meatballs with flour and brown in hot fat.

Place in 4 quart casserole.

Add remaining flour to fat in skillet, blend and add tomato juice. Cook until thick, pour over meatballs. Arrange vegetables around meatballs. Cover tightly.

Bake 350 degrees for 1 hour. Serves 6 to 8.

 



I hope you will try this soon! Please share on Facebook and don’t forget to pin on Pinterest!

We made this again and it was just as good!

Oatmeal Bars: Quick and Easy


We love oatmeal cookies so I was excited to give these a try!

This recipe came from the box I purchased at an estate sale. I wish I knew who Helen Rayner is!

If a recipe calls for nuts I skip them almost always. I just don’t care for them in baked goods.

I decided to swap the nuts for coconut flakes and switch the chocolate chips to white chocolate.

There are so many combinations you could do in these Oatmeal Bars. Just try and stick close to the original measurements.

I’d like to try M&M’s, butterscotch chips, and maybe even try it as written.

Oatmeal Bars

  • 1 1/2 Cup shorting (soft or oil)
  • 2 Cups brown sugar
  • 1 Cup granulated sugar
  • 2 eggs
  • 1/2 Cup hot water
  • 1 tsp vanilla
Mix all above well. Add 2 cups flour and 2 tsp salt.

1 tsp soda
6 Cups oatmeal (uncooked)
1 Cup chopped nuts
1 Cup chocolate bits

Mix well and spread on two well greased cookie sheets with sides and ends.

Bake 350 degrees 15-20 minutes or until light brown.

When cool cut into bars.



I made a half batch and it was a large plate full. This would be a great recipe for bake sales!

Roland’s Sauerkraut Casserole

Let me just start by saying I do not like sauerkraut, like at all. I thought I would be a nice wife and make this for my hubby because he LOVES this dish and all things that have sauerkraut in them! I was so surprised to find that this is delicious! The sauerkraut flavor is not overwhelming at all. Really just good old fashioned comfort food. You are going to love this sauerkraut recipe!

If you happen to be on a keto diet don’t worry sauerkraut is keto friendly!

Imagine my surprise when I found out that I actually like this too! Cold sauerkraut is still a nope but this is really delicious. This easy sauerkraut recipe is a new favorite!

It does make a huge amount, it’s perfect for serving a crowd and heats up very well for left overs. Don’t need quite as much? Feel free to make half! I haven’t tried it but this should be a great freezer recipe as well. Follow all the steps just don’t bake!

The Original Recipe
Roland’s Changes

The recipe wasn’t very clear so I was lucky my Father in Law called to help me out and give me a bit of history on the dish. I always enjoy finding out more of the story for these vintage recipes.

Roland first had it at a funeral and really liked it. His Mother in Law knew who made it and brought him the original recipe. Over the years he made a few changes to make it more to his tastes. I’m sure, like all cooks you will find ways to make it your own as well!

He doubled the onion and green pepper and adds 2 more bay leaves. Most importantly he adds 1 1/2 lbs sausage. It is very easy to add or take away according to your taste. Fresh bulk sausage, Italian sausage, or fresh kielbasa works well.

Of course I didn’t call Roland before shopping and only bought one onion and one green pepper. I did use 1 lb of hamburger and 1 lb of bulk sausage. Not trying to be confusing but this is one of those recipes that has really evolved over time. You know how that goes right?

The most important thing to remember is to drain and rinse your sauerkraut. Otherwise it just over powers all the other flavors.


Next time I make it I will add pepper, garlic, and onion powder. This makes a huge 9×13 dish full so be prepared for leftovers. Thankfully the leftovers are excellent. I do think you could easily skip the cheese and turn this in to a slow cooker recipe. It would be a good dish to pass!

If you enjoy this recipe be sure to check out some of the other casseroles I have shared! Hamburger Pie is Grandma R’s recipe. A hearty casserole with hamburger and green beans in a tomato sauce. Topped with mashed potatoes for that extra comfort food taste! Cavatini is from Grandma S and is a classic pasta casserole. Perfect to make ahead and feed a crowd! Not a casserole but Meatball Oven Stew is another recipe that hits the spot for home cooked comfort food.

Roland's Sauerkraut Casserole

  • Servings: 8
  • Difficulty: Easy
  • Print

A hearty sauerkraut casserole that has been a long time family favorite

Credit: YourEverydayHeirlooms.com

Ingredients

  • 1lb hamburger
  • 1lb sausage
  • 2 bay leaves
  • 1 onion chopped
  • 1 green pepper chopped
  • 2lbs canned tomatoes
  • 2lbs sauerkraut drained and rinsed
  • -1/2C to 1C shredded cheese

Directions

Brown meats with onion and green pepper. Drain grease. Add tomatoes, sauerkraut, and bay leaves. Simmer 45 minutes. Pour into a 9X13 baking dish and top with cheese. Bake at 375 for 10 minutes or until cheese is melted.
Do not add additional liquid. Be sure to drain and rinse the sauerkraut.

4 Ingredient Peanut Butter Cookies: Gluten Free

These are the easiest to make peanut butter cookies I’ve ever made. Only 4 ingredients! Heck you could skip the vanilla and make it 3 if you wanted. Stop what you are doing and make a batch now! You won’t be sorry.

When searching through my recipe boxes I came across this peanut butter cookie recipe. Much to my surprise it doesn’t call for any flour. I was worried it was written wrong so I asked my Facebook page what they thought.

The response was quick and overwhelmingly yes, no flour needed. So many people had made and loved them for years! Phew! I’d had a disaster following a pumpkin bar recipe that grandma forgot to put down flour! So now I’m extra cautious. 

Taulara said “These are what my Grandma always made and we still make them. They remind me of being little and visiting my grandparents”.

Brandan suggested rolling them in sugar and then when almost finished pushing a Hershey kiss in the middle.

After such a positive response I was even more excited to try them. Who doesn’t love a good tried and true recipe? I especially love peanut butter cookies so I was ready to get baking.

This is a classic peanut butter cookie recipe that just so happens to be gluten free. Not one of those terrible recipes where they took something yummy, tried to make it healthy, and ruined it. Be sure to share this recipe with your gluten free or celiac friends. They will love you for it! It’s not often something is this good and doesn’t have gluten. 

Look how pretty they are! I played a bit with the baking time doing 9 minutes, 12 minutes, and 15 minutes. The ones baked at 9 minutes were my favorite.

The dough is very sticky so don’t worry so much about rolling in to balls. Scoop them into a round shape, roll in the sugar, and put them on the baking sheet. Once they are pressed and baked they look just fine! Even if they were ugly no one cares if cookies look bad as long as they taste good.

A Facebook user suggested leaving them on the pan for a couple minutes before moving them. It was good advice because they want to fall apart if moved too soon.

 

History of peanut butter in cookies a fun quick read! The first peanut butter cookies were made in 1902! Who knew!

 

 

4 Ingredient Peanut Butter Cookie Recipe

4 Ingredient Peanut Butter Cookies

  • Servings: 12-15
  • Difficulty: Easy
  • Rating: ★★★★★
  • Print

Easy and tasty Peanut Butter Cookies. This classic recipe will soon be a favorite.


Credit: YourEverydayHeirlooms.com
If you would like roll the cookie balls in sugar before placing on the baking sheet. This is my favorite way to make them.

Ingredients

  • 1 Cup peanut butter
  • 1 Cup sugar
  • 1 egg
  • 1/2 tsp vanilla

Directions

  1. In a medium bowl mix all ingredients together thoroughly.
  2. Shape into 1-2 inch balls. Roll in sugar if desired.
  3. Place on ungreased cookie sheet. Press two ways with a fork to flatten slightly.
  4. Bake at 350 .
  5. 8-9 minutes for a soft cookie 12-14 minutes for a crunchy cookie

    Let cool 5 minutes on the cookie sheet before moving.

Nutrition


You will definitely want to check out my other cookie recipes.

  • Soft and fluffy this Snickerdoodle Cookie recipe is one of my favorites! I love cinnamon and sugar.
  • Potato Chip Cookies are an old fashioned favorite. The little bit of salty goes perfect with the sweet cookie. A perfect way to use up the last of your potato chips. Or an excuse to buy a bag!
  • Canadian Cottage Cookies are a different take on classic no bake cookies.

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