Yummy Easter Brunch Recipes Straight From Grandma's Kitchen
Easter brunch at my house always brings out family favorites that all have one thing in common – they are easy to make! Easter is a time for my family to spend together, not slaving over a hot stove so casseroles and Jello salads are the food du jour. Yummy spring vegetables are a staple. Much of these recipes come from my family cookbook so shortcuts like frozen veggies are common, but feel free to substitute fresh, especially since Easter is smack dab in the middle of a great veggie season. Mix and match these crowd pleaser recipe, add some breads and fresh fruit and you have yourself an Easter brunch fit for a king.
Ham and Cheese-Poppy Seed Rolls
2 packages dinner rolls
1 ½ lb. swiss cheese, shredded
1 ½ lb. ham, shredded
1 stick butter, melted
2 tablespoons sugar
½ teaspoon onion salt
2 tablespoons mustard
Purchase dinner rolls that are connected, not the individual kind. Remove entire pan of rolls from the packaging. With a long serated knife, slice lengthwise through the middle of the rolls. Lift off top. Combine butter, sugar, onion salt, mustard and poppy seeds. Smear entire bottom section of rolls with this mixture. On top of this, pile meat, covering entire pan of rolls. On top of the meat, sprinkle cheese. Next, put the top back on the rolls. Butter the tops. You can put plastic wrap around your rolls to freeze them. If you want to cook them immediately, cut them into individual rolls and cook at 350 degrees fr about 20 minutes.
Asparagus and Ham Casserole
1 (16 oz.) can evaporated milk
2 cups cubed ham
2 cups cooked rice
½ cup grated cheese
1 can Cream of Mushroom soup
1 (10 oz.) package frozen asparagus spears
½ cup cornflake crumbs
3 tablespoons melted butter
Preheat oven to 375 degrees. Add water to evaporated milk to make ¾ cup. Combine ham, rice, cheese and soup. Pour boiling water over asparagus spears and drain. Spoon half of ham mixture into a 10” x 6” x 1 ½” baking dish. Top with asparagus spears, then remaining ham mixture. Combine cornflake crumbs and butter and sprinkle over top. Bake 25 – 30 minutes.
1 can or 2 cups cream-style corn
1 stick margarine, melted
2 eggs, beaten
½ cup cornmeal
1 cup cheddar cheese, grated
8 ounces sour cream
3 jalapeno peppers, seeded and chopped
Mix all ingredients. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes.
Cheesy Eggs and Veggies
¼ cup sour cream
¼ teaspoon salt
1 large red pepper, thinly sliced
1 medium red onion, cut into thin wedges
½ teaspoon dried thyme
3 tablespoons butter, divided
1 bunch watercress, tough stems removed
2 ounces cheddar cheese, shredded
6 slices whole wheat bread
In medium bowl whisk together eggs, sour cream and salt; set aside. In large skillet sauté sliced red pepper, red onion and dried thyme in 1 ½ tablespoons of butter for 8-10 minutes until vegetables are almost tender. Add watercress and sauté 2-3 minutes until wilted and vegetables are tender. Remove vegetables to bowl; keep warm. In same skillet over medium heat melt remaining 1 ½ tablespoons butter. Add egg mixture; cook until slightly set. With wooden spoon, stir slightly so uncooked egg flows to bottom. Sprinkle cheddar cheese over scrambled eggs; continue cooking until cheese begins t melt and eggs are set. To serve, place a piece of whole wheat toast on each plate spoon on 1/8 each vegetable mixture and scrambled eggs.
1 lb. hashbrown potatoes, thawed
1 cup grated cheese
¼ cup chopped onion
1 can Cream of Chicken soup
salt and pepper to taste
½ stick margarine, melted
8 ounces sour cream
1 cup cornflakes, crushed
2 tablespoons margarine, melted
Mix all the ingredients except cornflakes and 2 tablespoons margarine and place in a baking dish. Combine cornflakes and 2 tablespoons margarine, sprinkle on top of casserole and bake for 40 minutes at 300 degrees.
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