Make dinner simple with an easy-to-make casserole

Sausage Casserole 1 pound sage flavored breakfast sausage

3 cups shredded potatoes, drained and pressed 1/4 cup butter, melted 12 oz mild Cheddar cheese, shredded

1/2 cup onion, shredded 1 (16 oz) container small curd cottage cheese

6 jumbo eggs

Preheat oven to 375 degrees. Lightly grease a 9X13 inch square baking dish.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

Bake 1 hour in the preheated oven, or until a toothpick inserted into the center of the casserole comes out clean. Let cool for 5 minutes before serving. - William Rossbach Nacho Casserole 1/2 (14.5 oz) package tortilla chips, divided

1 (8 oz) package shredded 2 percent Mexican cheese blend, divided 1 (15 oz) can black beans, rinsed and drained, divided 1/2 sweet onion, chopped 1/2 (7 oz) can green salsa (salsa verde)

1/2 (7 oz) can salsa casera

1 (8 oz) container reduced-fat sour cream

1 lime, cut into wedges Preheat oven to 400 degrees.

Spread 1/2 the tortilla chips into a 10 1/2 X 6-inch baking dish; sprinkle with 1/2 the Mexican cheese blend. Layer 1/2 the black beans over cheese layer. Repeat layering with remaining tortilla chips, Mexican cheese blend, and black beans. Spread onion over bean layer; top with salsa verde and salsa casera.

Bake in the preheated oven until cheese is melted, about 20 minutes. Top nachos with sour cream; serve with lime wedges. - Krisper Potato Casserole 1 (30 oz) package frozen hash brown potatoes

2 cups shredded Cheddar cheese

1 (16 oz) container sour cream 1 (10.75 oz) can condensed cream of mushroom soup 1 onion, chopped

1 cup butter

3 cups crushed corn flakes Preheat oven to 425 degrees.

Pour the hash browns into a lightly greased 9 X 13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.

In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.

Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.

Bake at 425 degrees for 1 hour. - Jeremy Beeler Crab Casserole 1 (14.5 oz) can green beans 2 (6 oz) cans crabmeat 3 teaspoons all-purpose flour, divided

1 (8 oz) package Cheddar cheese, shredded

1 (6 oz) can French-fried onion rings

1 (10.25 oz) can condensed tomato soup

1 (10.75 oz) can milk

1 (10 oz) can refrigerated biscuit dough

Preheat oven to 350 degrees.

In a 2 quart casserole layer the beans, crab, 1 teaspoon flour, cheese and all but 1/3 cup onion rings.

In a small bowl, mix together

the soup and milk; stir in remaining 2 teaspoons flour and pour mixture over casserole.

Bake in the preheated oven for 10 minutes or until bubbly. Arrange biscuits on top of casserole and bake for another 20 minutes, adding remaining onion rings in the last 3 minutes of baking. - Jennifer Corn Casserole 1 (8 oz) container sour cream

1/2 cup unsalted butter, softened

1 (15 oz) can creamed corn 1 (15 oz) can whole kernel corn

1 (8.5 oz) package corn bread mix

Preheat oven to 350 degrees.

In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.

Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.