I Trust the Amish When It Comes To This Cheesy Breakfast Delight – They Know How to Cook Am I Right?
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
There are two groups of people that I completely trust when it comes to food, southerners and the Amish. I always know without a doubt the food will be phenomenal because all my life it has never disappointed. My family and I have lived up north, near Amish country and now live down south. I have been fortunate enough to taste both authentically and I’m telling you – lip smacking good!
That’s why when I saw this cheesy Amish breakfast casserole I ran right out and got what I needed. I had most of the ingredients on hand, so it was a quick trip. Then I had my 10-year-old help me get it ready so we could indulge first thing Saturday morning. We usually go out for breakfast due to soccer and other running around, Boy, was I glad we ate in! This dish has EVERYTHING in it and three cheeses, too! Yum!
Recipe and photo courtesy of All Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Put the dish under the broiler for a few minutes to get that brown, bubbly finish.