Breakfast Casserole

1 – box seasoned croutons
2 – cups shredded cheddar cheese
2 – cups shredded monetary jack cheese
1 – lb sausage cooked
1 – can green chilies (4 oz.)
6 – eggs
2 – cups milk
½ - teaspoon paprika
½ - teaspoon oregano
¼ - teaspoon dry mustard
¼ - garlic salt

Grease 13 x 9 casserole dish. Spread croutons in bottom of dish. Add cheddar cheese; add sausage; add monetary jack cheese; add chilies.

In a bowl mix eggs, milk, paprika, oregano, dry mustard and garlic salt. Mix well and pour over mixture in casserole dish. Cover and put in refrigerator over night.

Pre-heat oven to 325° - bake covered for 50 minutes. Remove from oven and let stand for 10 minutes before serving.
Recipe from Mom's friend Evelyn. A huge hit at work!

Ingredients
4 medium acorn squash, cut in half and cleaned
Olive oil
Salt
Freshly ground black pepper
1 pound Italian sausage, casing removed and cut into 1/2 inch pieces
4 cups basic tomato sauce
1/2 rigatoni pasta, cooked until tender, tossed in olive oil and cooled
1/2 pound Mozzarella cheese, cut into 1/2 inch cubes
1 tablespoon finely chopped fresh parsley leaves

Instructions
Preheat the oven to 350°F.
Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and 1/2 cup water to the pan. Cover with aluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large sauté pan, over medium heat, brown the sausage, about 6 to 8 minutes. Remove the sausage and drain on paper towels.

In a large mixing bowl, toss the sausage with the tomato sauce, pasta and cheese. Season with salt and pepper. Mix well. Spoon the pasta mixture into the cavity of each squash.

Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts. Place the filled squash in the center of each plate.

Garnish parsley and serve.
Makes: 4 or 8 servings