Here’s another incredibly simple crowd-pleasing recipe; this
time for breakfast. We’re planning a weekend retreat for the whole family in
November (There are eleven of us now!) and I’ve been thinking about serving
this Saturday morning. It’s like funeral potatoes with a twist. Not exactly
what you’d call diet food, but if I pair it with fresh melon, grapes and
pineapple and offer skim milk or fruit juice to drink, it won’t be so bad.
Crescent Roll Casserole
1 can (8 biscuits) Pilsbury Grands flaky biscuit dough
8 ounces shredded mild cheddar
1/2 cup milk
1 cup cubed ham
6 large eggs
Salt and pepper to taste
Place all ingredients in a large bowl and mix well. Cut
biscuits into quarters and carefully fold in. Transfer to large greased casserole
dish. Cook at 350F for 30 minutes or until firm and golden-brown. Serve warm.
Makes 8 generous helpings.