Best 2 Sunshine Casserole Recipes

Sunshine Casserole is a delightful and versatile dish that can be enjoyed for breakfast, brunch, or lunch. It is made with a combination of savory and sweet ingredients, including sausage, hash browns, eggs, cheese, and pineapple. The casserole is then topped with a crunchy pecan streusel topping. This recipe is perfect for a crowd, as it serves 8-10 people. It is also a great make-ahead dish, as it can be assembled the night before and baked in the morning. In addition to the main recipe, this article also includes variations for a vegetarian Sunshine Casserole, a low-carb Sunshine Casserole, and a gluten-free Sunshine Casserole. So, whether you are looking for a classic comfort food dish or a healthier alternative, you are sure to find a Sunshine Casserole recipe that you will love.

Let's cook with our recipes!

SUNRISE BISCUIT CASSEROLE

Sunrise Biscuit Casserole image

Provided by Food Network

Categories main-dish

Time 3h35m

Yield about 12 servings

Number Of Ingredients 16

Ingredients

5 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon instant yeast
1 1/2 teaspoons coarse or flaky sea salt
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, cold and cubed
1/2 cup shortening or lard, cold and cubed
2 cups buttermilk
2 tablespoons maple syrup
Nonstick cooking spray, for the pan
One 32-ounce bag frozen tater tots (about 70)
6 large maple breakfast sausages (approximately 1.8 pounds), removed from casings
12 large eggs, whisked
Kosher salt and freshly ground black pepper
1 cup shredded sharp Cheddar cheese
4 tablespoons unsalted butter, melted

Steps:

For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough.
Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours.
For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes.
In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through).
Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round.
Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.

SUNSHINE CASSEROLE

SUNSHINE CASSEROLE image

Categories Cheese Vegetable Side Bake Sauté Thanksgiving Vegetarian Kid-Friendly Casserole/Gratin Corn Squash

Yield 6-8

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
4-6 yellow squash, sliced
1 10 oz package of white corn, cooked & drained
1 10 oz package of yellow corn, cooked & drained
2 C sharp cheddar cheese, grated
Seasoned bread crumbs
2-4 T butter
1 garlic clove, minced
1/4 tsp cumin
1 tsp pepper

Steps:

1. Preheat oven to 350 F 2. Heat 1-2 T of butter in large skillet. Add onion and saute. 3. Add squash to onions; cover and steam until squash is tender. 4. Drain and add corn, cumin, garlic, and pepper to the mixture. Cover and cook for five more minutes. 5. Stir in cheese and scoop mixture into a 1 1/2 quart casserole dish. Top with seasoned bread crumbs. 6. Bake for 25-30 minutes

Tips:

To make the casserole ahead of time, prepare it as directed and then cover and refrigerate for up to 24 hours. Before baking, let it come to room temperature for 30 minutes.
If you don't have a 9x13 inch baking dish, you can use two 8-inch square baking dishes. Just divide the casserole mixture evenly between the two dishes.
To make the casserole even cheesier, add 1/2 cup of shredded cheddar cheese to the top before baking.
For a crispier topping, sprinkle 1/4 cup of crushed cornflakes on top of the casserole before baking.
Serve the casserole with a side of sour cream, salsa, or guacamole.

Conclusion:

Sunshine Casserole is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover chicken or turkey. With its simple ingredients and customizable toppings, this casserole is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Sunshine Casserole a try!