TUNA TOMATO CASSEROLE

2 cans (6 oz.) tuna, drained               

1 cup mayonnaise

1 small onion, finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

1 - 12 oz. bag wide egg noodles, cooked

8-10 plum tomatoes, 1/4 inch slices

1 cup shredded Cheddar or Mozzarella

Combine tuna, mayonnaise, onion, salt, and pepper in medium bowl.  Mix well and set aside.  Prepare noodles according to package directions, cooking just until tender.  Drain noodles and return to pot.  Add tuna mixture to noodles; stir until well combined.

Layer 1/2 noodle mixture, 1/2 tomatoes and 1/2 cheese in 9 x 13 baking dish.  Press down slightly.  Repeat layers with remaining ingredients.  Bake at 375º for 20 minutes or until cheese is melted and casserole is heated through.

BRUNCH CASSEROLE

1 lb. sausage                                     

1 (8 oz.) refrigerated crescent rolls

2 cups Mozzarella cheese

4 eggs, beaten

3/4 cup milk                 

1/4 tsp. salt

1/8 tsp. pepper

                                                                       

Cook sausage until brown and crumbly; drain well.  Line bottom of buttered 9 x 13 dish with crescent rolls, sealing perforations.  Sprinkle with sausage and cheese.  Beat eggs, milk, and seasonings in bowl.  Pour over sausage and cheese.

Bake at 425º for 15 minutes or longer. Let stand before cutting into squares.

SAUSAGE BRUNCH CASSEROLE

1 pound bulk pork sausage, cooked and drained

1/2 cup chopped green onions

1 can (4 oz.) mushroom stem and pieces, drained

2 medium tomatoes, chopped

2 cups (8 oz.) shredded mozzarella cheese

1 cup pancake mix

12 eggs

1 cup milk

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.  In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned.  Let stand for 10 minutes before serving.  (Can be assembled the night before and kept in the fridge.)