COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

  • Add the oil to a large dutch oven over medium heat.
  • Generously season the steak with the salt, pepper and Montreal steak seasoning.
  • Add flour to a large ziplock bag.
  • Add steak pieces to the bag.
  • Remove steak pieces, shaking off excess into bag. Reserve flour.
  • Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
  • Remove the steak with a slotted spoon and set it aside.

  • Add the onions and garlic to the pot cooking 2-3 minutes until softened.
 Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
  • Add the beef stock and the potatoes.
  • Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.

  • Meanwhile, in a saucepan over medium heat, melt the butter.
  • Whisk in the flour until combined and cook 1-2 minutes, stirring often.
  • Whisk in the milk.

  • Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.

  • Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.

  • Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.

  • Adjust seasoning as necessary.
  • 
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.

  • Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.

COOKING THURSDAY ~ ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST ~ 2026 BLOG 365.36B

Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.

ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH 

FILLING

2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2 stalks celery, finely chopped
1 bunch scallions, thinly sliced, white and green parts separated
FRESH ground sea salt and black pepper
1 tablespoon grated fresh ginger
2 cloves garlic, FINELY chopped
+/- 1/4 teaspoon crushed red pepper flakes, to taste
6 tablespoons Wondra flour
2 1/2 cups homemade chicken stock
3/4 cup peas, fresh or frozen
4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 tablespoon rice vinegar
2 teaspoons Bragg’s Liquid Aminos

  • Preheat the oven to 425°.
  • Heat the oil in an oven-safe 12 inch braiser over medium heat.
  • Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
  • Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
  • Whisk in the flour and cook, whisking, for 2 more minutes.
  • Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
  • Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
  • Reduce the heat to low.
  • Add chicken to the braiser.
  • Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
  • Taste and adjust the seasoning as desired.

TOPPING
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons toasted sesame oil
FRESH ground sea salt and black pepper, to taste
1 egg, beaten with a splash of water for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving, optional

  • Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
  • Brush the surface with sesame oil.
  • Sprinkle with the green onion tops and a pinch of salt.
  • Roll up like a snake, then spiral like a snail shell.
  • Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
  • Slice 4 steam vents.
  • Egg wash the edges of the braiser.
  • Place the pancake on top of the braiser.
  • Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
  • Place braiser on baking sheet to catch any drips.
  • Bake for 30 minutes, tenting with foil the last 10 minutes.
  • Serve with Chinese hot mustard, if desired.

COOKING THURSDAY ~ SLOW COOKER CANDY, “SHORT CUT” CRANBERRY ALMOND MACAROONS and HAYSTACKS ~ 2026 BLOG 365.36A

This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.

HOLIDAY HAYSTACKS

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional

  • Simmer 2 inches of water in a saucepan.
  • Place a heatproof bowl over top (make sure it’s NOT touching the water).
  • Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
  • In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
  • When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
  • Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
  • Decorate immediately with sprinkles if using.
  • Allow to set 1 hour until completely cooled and hardened.

SLOW COOKER CANDY

2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional

  • Line 2 large baking sheets with parchment or wax paper. Set aside.
  • Place the butter in the bottom of a small slow cooker.
  • Add the almond bark and all the chips.
  • Cover and cook on high for 30 minutes.
  • Remove lid and stir to combine well.
  • Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
  • Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
  • Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
  • Decorate with remaining M&M’s and sprinkles if using.
  • Let sit 30-45 minutes at room temperature until set.
  • Store refrigerated for best results.

“SHORT CUT” CRANBERRY ALMOND MACAROONS

1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract

  • Preheat oven to 350°.
  • In a medium bowl mix together the cake mix, coconut flakes and cranberries.
  • Add shortening, egg and almond extract, mixing with electric mixer until well blended.
  • Using a large scoop place cookies on parchment lined baking sheets.
  • Bake 8-9 minutes until golden.
  • Transfer cookies to cooling rack until COMPLETELY cooled.

1 cup semisweet chocolate, melted

  • Line baking sheet with wax paper.
  • Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
  • Let set until chocolate hardens.

 

 

TUESDAY TRIVIA ~ SLOW COOKER SECRETS & TIPS ~ BLOG 365.34B

I’m continuing on with the slow cooker theme while we’re still in winter and my slow cooker is in use regularly. Last week I talked about the invention of the slow cooker. So, this week let’s talk about some secrets and tips to get the most out of your cooker.

Slow Cookers come in a variety of shapes and sizes these days and from a multitude of manufacturers. I recently saw an old West Bend in an antique store that was in pretty good shape for its era.

Not every slow cooker is right for every recipe though. I, myself have 4 different types. And I use each one for different reasons and recipes. For example when making most of my chicken breast or pork chop recipes, I LOVE using my long flat one to have a single layer, but for soups or chilis I LOVE my NINJA slow cooker because of all the options for browning meats first right inside the cooker and varied temperature options.

SLOW COOKER SECRETS

  • Did you know they make disposable liners for your slow cooker? I buy them at my local grocer 4 for $1.29 and they are a real time saver for clean up! If you don’t use these, be sure to spray the crock before use to make your clean up easier.
  • The more marbling or fat to a cut of meat means more liquid that is released during the cooking requiring less added liquid.
  • Vegetables tend to cook slower than meats and should be placed on the bottom for direct contact with the cooker unless the recipe states otherwise.
  • Pasta should be cooked separately and added last to any slow cooked meal to maintain their texture.
  • Long grain converted rice is best for use in a slow cooker.
  • Dried beans take longer to tenderize if mixed with sugar, salt or acids. Be sure and soak beans for at least 8 hours before beginning your cook time. Save the salt, sugar or acids for the end of your cook time.
  • FRESH herbs and spices are better than dried because they take longer to release their flavors. If you must use dried use whole or crushed and avoid ground all together.
  • Both dairy and seafoods break down when cooked for extended cook times. Unless otherwise indicated, any dairy or seafood should be added in the last 15-20 minutes of your cook time.
  • Defrost frozen foods before adding them to your slow cooker to insure foods reach a safe internal temperature and cook evenly.
  • ALWAYS allow the ceramic crock to cool COMPLETELY before washing to avoid cracking the insert.
  • NEVER immerse and slow cooker with a non-removable crock in water. Unplug it and wipe clean or better yet use a liner for easy clean up.

SLOW COOKER SUCCESS TIPS

  • Be sure a trim excess fats from meats before slow cooking. Browning the meat before adding it to the slow cooker adds a depth of flavor also.
  • Soups, stews and chilis made in the slow cooker are pretty forgiving on time. It’s okay if you run a little late. Low and Slow is my advice.
  • Resist the urge to continually peek inside while the slow cooker is doing its job!! Each time you do, it releases heat and moisture! Each time you remove the lid can add 20-30 minutes to your cook time! There is usually no need to stir the ingredients during the cooking time unless the recipe specifically tells you to.
  • When opening the cooker when it’s time to serve lift the lid AWAY from the food to avoid making things soggy from dripping condensation.
  • When making roasts or stews, pour the liquids directly over the meats. Avoid the desire to add more liquid than called for. Meats will release quite a bit of moisture as they cook and there is less evaporation than traditional roasting methods.
  • Be sure and use wooden or silicone utensils to avoid scratching the interior of your cooker, especially if using one of the newer coated ones like a NINJA.
  • Rule of thumb is that 1 hour on HIGH equals 2 hours on low.
  • If your cooker has a removable insert, you can usually add your ingredients the night before and refrigerate the entire insert until time to start cooking. Cold ingredients can increase your cook time. If time permits, bring your refrigerated crock to room temperature before you begin.

SLOW COOKER SAFETY

  • Newer slow cookers tend to cook with higher temperatures than older ones. Maintaining even temperature is the key to success whether you inherited an old one from your grandmother or have just bought a new one.
  • Rule of thumb is to fill your slow cooker between 1/2 to 2/3 full. As you can see from the game of Jenga my girlfriend plays with hers every week, this is rule meant to be broken. By the end of the day she has a crock pot full of the MOST delicious chicken for Taco Tuesday.

BLOG 365.33 ~ HAPPY HOMEMAKER MONDAY week 5 of 2026 ~ RECIPE LINKS & MENUS

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

GOOD MORNING friends. I can’t believe we’re ALREADY into February!!! The 5th week of 2026 already!! It sure seems like time is flying by faster and faster. PLEASE, SLOW down this merry go round!!!!!!!

It was a SUPER busy week trying to tie up loose ends with all my duties at the Eagles before we leave on our coast trip tomorrow. I also got caught up on laundry, cleaning, some sorting and organizing for putting together a St. Vinnie’s donation that I was planning on dropping off this morning, but they’re closed on Mondays so that will wait until next week. At least it’s ready to go 🙂 I’m hoping for enough downtime of the evenings to get all my blog visiting caught up this week. More than anything I’m looking forward to some serious relaxation time.

I also got a bunch of books, paperwork and recipes handled. And I’m packed and ready to go right after tacos tomorrow. No reason to get up too early since we’re only going a couple hours away and can’t check in before 4PM.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather is supposed to be beautiful and somewhat sunny here at home and also at the coast through Friday when a storm is supposed to set in. Highs will be in the 40’s and 50’s with lows in the 30’s. BUT, Punxsutawney Phil IS predicting 6 more weeks of winter which is no surprise to me. When we have had a mild December and January here in the past it usually means a roaring February and March!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • LAUNDRY & CLEANING YAY, all done until after our trip.
  • GROCERIES & ERRANDS YAY, all done until after our trip.
  • PROJECTS & TRAVELS No projects, but hoping for lots of fun and picture taking along the Oregon coast.
  • ON MY MIND Same old, same old stuff, but getting closer to some resolutions.
  • WHAT MAKES ME HAPPY wind in my face as I walk along the beach… and my toes in the sand when it’s warm… spending time with friends and laughing… traveling and seeing new places… antiquing… discovering old, but new to me recipes…

READING TIME

I’m waiting for book club to make a decision so I started an older Heather Webber book for now. I’m reading A HOE LOT OF TROUBLE, A NINA QUINN MYSTERY #1.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 2/2
MONDAY
 2/3
TUESDAY
 2/4
WEDNESDAY
 2/5
THURSDAY
2/6
FRIDAY
2/7
SATURDAY
2/8
SUNDAY
DINNER
clean out refrigerator night or you’re on your own
taco Tuesday with friends and then leave on trip
OUT OF TOWN
OUT OF TOWN
OUT OF TOWN
SUN DRIED TOMATO CHICKEN & PASTA
BROWN BUTTER LEMON CHICKEN
DESSERT
 
 

FAVORITE PHOTOS FROM THE CAMERA

LOL This was the most exciting picture I took this week LOL

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Screenshot

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CREAMY STEAK & POTATO SOUP
  • ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST
  • SLOW COOKER CANDY, HAYSTACKS & CRANBERRY ALMOND MACAROONS

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

IT’S ALWAYS SOMETHING ~ GILDA RADNER ~ OVARIAN CANCER AWARENESS ~ BLOG 365.32

I borrowed this from Facebook to share on this, my 15th anniversary of being in Ovarian Cancer remission.

“For five years, Gilda Radner owned Saturday nights in America. She created characters so memorable that decades later, people still quote them. She was SNL’s first breakout female star, proving women could be just as wild, weird, and brilliant as any comedian on that stage.

Then her body started hurting. And doctors stopped listening.

On October 11, 1975. A 29-year-old woman from Detroit walked onto a television stage in New York City for the premiere of a show nobody expected to succeed. Within minutes of her first sketch, America fell in love with Gilda Radner.

This was revolutionary. In 1975, women in comedy were expected to play the pretty girlfriend, the confused secretary, the straight-faced setup for a man’s punchline. They were supposed to be attractive and agreeable—never too loud, never too strange, never the actual joke.

Gilda Radner ignored every single one of those rules. She’d trained at Second City in Chicago, where people told her she was “too much”—too physical, too loud, too weird for television. She took that as a compliment and brought all of it to Saturday Night Live. Her characters became instant classics: Emily Litella, the sweet elderly woman who completely misheard news topics and ended every rant with an innocent “Never mind.” Roseanne Roseannadanna, the fearless commentator who turned every subject into a wild, unforgettable story. Lisa Loopner, the awkward teenager with braces and a snorty laugh who made being uncool hilarious.

Gilda threw herself completely into every character. She didn’t try to be pretty or sexy or cool. She tried to be funny. And she was absolutely brilliant at it. In 1978, she won an Emmy Award for her work on SNL.

For five seasons, she was the show’s beating heart. She paved the way for every female comedian who came after.

Off-camera, Gilda struggled with eating disorders and anxiety. But in 1982, while filming the movie Hanky Panky, she met Gene Wilder—the gentle, brilliant actor from Willy Wonka and Young Frankenstein. They fell deeply in love and married in 1984. Life felt joyful. Complete.

Then, on a Sunday in January 1986, everything changed. Gilda and Gene were driving to play tennis when she suddenly said, “I can’t keep my eyes open. I think I’m going to fall asleep.” She described it as a fog rolling in. The fatigue was overwhelming and unlike anything she’d experienced before.

She went to doctors immediately. She knew something was wrong. The first doctor diagnosed her with Epstein-Barr virus and told her to rest. But new symptoms kept appearing: severe bloating, stomach cramps, shooting pain in her legs. She went back. Different doctors examined her and found nothing wrong. They blamed her problems on ovulation. They suggested she was “high-strung” and needed to relax. One implied she was just being dramatic. Month after month, Gilda insisted something was seriously wrong. Month after month, doctors dismissed her.

Ten months. Ten months of being told she was overreacting, being too sensitive, that it was all in her head.

Finally, on October 21, 1986, a doctor did exploratory surgery. They found ovarian cancer. Stage IV. It had spread throughout her abdomen.

When they told her the diagnosis, Gilda cried. Then she turned to Gene and said: “Thank God, finally someone believes me!”

If it had been caught when she first started asking for help—when she first knew something was wrong—she might have had a fighting chance. Early-stage ovarian cancer is treatable. But by the time anyone believed her, it was too late.

Just 36 hours after her diagnosis, doctors operated and removed a grapefruit-sized tumor. The cancer had already metastasized everywhere. The odds of survival were almost zero.
Gilda fought anyway. She went through brutal chemotherapy, surgery, radiation. She lost her beautiful hair. Her body—the one that had tumbled across SNL stages, full of energy and life—became weak and fragile.

But she refused to hide. At a time when celebrities kept cancer diagnoses secret, when illness was considered shameful, Gilda spoke publicly. She gave interviews. She wrote about her experience. She told women everywhere: trust yourself. If something feels wrong in your body, push for tests. Don’t let anyone dismiss your pain.

In early 1989, she published a memoir called “It’s Always Something”—named after one of Roseanne Roseannadanna’s catchphrases. The book was honest, funny, and heartbreaking. She recorded the audiobook just one month before her death.

On May 20, 1989, Gilda Radner died at Cedars-Sinai Medical Center in Los Angeles. She was 42 years old. Gene Wilder held her hand as she took her last breath.

The world mourned. That night, Steve Martin was preparing to host Saturday Night Live when he heard the news. He abandoned his planned monologue and tearfully introduced a video clip of him and Gilda dancing together in 1978. “Gilda, we miss you,” he said.

But Gene Wilder did something more than mourn. He was angry. He was heartbroken. And he was determined that Gilda’s death would not be meaningless.

Gene testified before Congress about how Gilda’s condition had been misdiagnosed. He revealed that her grandmother, aunt, and cousin had all died of ovarian cancer—a family history that doctors never bothered to ask about. He explained that a simple CA-125 blood test, given when she first reported symptoms instead of ten months later, might have caught the cancer at a treatable stage. “She didn’t have to die,” he told People magazine. “If I knew then what I know now, she could be alive today.”

In 1991, working with Gilda’s cancer psychotherapist Joanna Bull and broadcaster Joel Siegel, Gene co-founded Gilda’s Club—a place with a red door where people facing cancer could find community, support, and dignity. It wasn’t a hospital. It was a place where you could be fully human: scared, sick, angry, hopeful, still you.

The first Gilda’s Club opened in 1995 in New York City. Today, as part of the Cancer Support Community, there are dozens of locations helping hundreds of thousands of people completely free of charge.

Gene also established the Gilda Radner Hereditary Cancer Program at Cedars-Sinai to screen high-risk women and ensure others wouldn’t face Gilda’s fate.

Remember: this was 1986, not ancient history. A famous, intelligent, well-connected woman spent ten months being told her pain was imaginary. If that happened to her, imagine how often it still happens to women without fame or resources.

Gilda Radner’s story is more than comedy legacy. It’s a reminder that women’s pain is still too often dismissed as hysteria or drama.

She made millions laugh. But her real legacy is this: more awareness of ovarian cancer, more women pushing doctors for answers, and welcoming places where people with cancer can find community.
To every woman told her pain is “just stress”: Gilda’s story is for you. Trust yourself. Ask again. Ask louder.

She was 42 years old. She had so much more to give. But because doctors didn’t listen for ten months, she ran out of time.

It’s always something, she used to joke. Because of her, when “something” happens, more people don’t have to face it alone.

COOKING THURSDAY ~ CHRISTMAS MORNING WIFE SAVER ~ 2026 BLOG 365.29D

originally titles CHRISTMAS MORNING WIFE SAVER, but I renamed it after my changes and the fact that we use it for most all holidays

serves 12 and severely 🙂 adapted from JO COOKS

We have used a family breakfast casserole for decades for BIG family events and on Thanksgiving and Christmas mornings to save a lot of work so we can enjoy each other instead of laboring in the kitchen all day which is a version of this recipe, but this recipe is so much simpler that I’m happy to have found it and I instantly fell in love with the quirky name. I made a few adjustments to our tastes. 🙂

So, like our traditional recipe this is a new favorite and the best part is that it is prepared in advance with minimal effort. It’s also versatile because it can be altered to fit your family’s taste profile whether that is to add more meat or make it vegetarian. 

HOLIDAY MORNING MOM SAVER BREAKFAST CASSEROLE

8-10 slices of your favorite bread, crusts removed (We like an extra sour sourdough with crusts removed)
12 slices tavern ham
1 cups sharp cheddar cheese, grated
1 5 ounce BOURSIN garlic herb round

6 LARGE eggs
FRESH ground sea salt and black pepper, to taste
1 teaspoon dry mustard (optional)
1 LARGE bunch green onions, thinly sliced
1 SMALL red pepper, FINELY diced
2 teaspoons Worcestershire sauce
1 teaspoon FRANK’s original hot sauce
3 cups WHOLE milk


  • Grease a 9×13 inch baking dish well with non-stick cooking spray.
  • Cut and slices of bread to fit over entire bottom of the baking dish.
  • Evenly layer the slices of ham.
  • Top with slices of the Boursin cheese.
  • Evenly sprinkle the green onions and red peppers over the cheese.
  • Cut and fit more slices of bread to completely cover the ham and cheese.
  • 
In a large bowl whisk together the eggs with the pepper, dry mustard if using, Worcestershire sauce and hot sauce. 
  • Add the milk and whisk until well combined.
  • Pour the egg mixture evenly over the casserole.
  • Top evenly with the cheddar cheese.
  • Cover the dish and refrigerate overnight.


1/4 cup butter (melted)
1 cup CRUSHED blueberry almond granola

  • The next morning preheat your oven to 350°.
  • In a small bowl combine the granola and butter.
  • Pour evenly over the casserole.
  • 
Bake 1 hour or until set and lightly browned.
  • Let casserole stand for 10 minutes before slicing and serving.


NOTES

  • PROTEIN SUBSTITUTIONS: Canadian bacon, crumbled crisp bacon, ground turkey, rotisserie chicken, deli meats, ground beef…
  • VEGETABLE ADDITIONS: Mushrooms, green chiles, jalapeños
  • If you want to bake it same day, refrigerate for AT LEAST 1 hour so the egg mixture soaks into the bread well.