Carol's Breakfast Casserole

This is my mom's breakfast casserole that she makes anytime a lot of people are coming over. Sometimes she makes two if she knows Blake will be there (he's kind of a fan).

Breakfast Casserole
Box of Croutons (I use garlic/herb)
2 Cups Grated mild cheddar cheese
1 pound sausage
4 eggs
1 can Cream of Chicken Soup
3/4 teaspoon dry mustard
2 cups milk.

Spray large casserole dish, spread croutons all along the bottom. Brown sausage, drain, and spread over croutons, then spread cheese over sausage. Seperately, combine eggs, Cream of Chicken soup, dry mustard and milk. Pour mixture over sausage/ cheese. Bake for 60 minutes at 350 degrees.

Creamy Chicken Enchilada Casserole

While there is no red sauce, this casserole is definitely a favorite of my husband's. 

2-3 cups cooked chicken pieces (I usually use breasts, but thighs would be equally delicious)
1 package flour tortillas (12)
1 diced onion
1 package cheddar jack cheese
2 cans cream of chicken soup
1/2 cup milk (optional depending on how "creamy" you want it)
1 carton (16 oz) sour cream
1 can diced green chiles
1 can diced jalapenos

Mix soup, milk, and sour cream in a small bowl.  Mix chicken, chiles, jalapenos, and onion in a separate bowl.  I usually mix 2 spoonfuls of the sauce in with the chicken mixture.  Make 2 layers of tortillas, chicken mixture, and cheese in a greased 9x13.  Pour the remaining sauce over the top, covering the whole casserole.  Bake at 350 for 30 minutes or until hot and bubbly.

This casserole will serve approximately 8 people, so I have been known to cut it in half.  I use the smaller tortillas and they are perfect for my round Corningware baking dishes.  I also find it easy to throw all of my first ingredients into a food chopper or processor.  This gives it a really good texture. Otherwise you may need to shred the chicken.