This is traditionally the Riemer Families Christmas morning fair, but it's simple to make and perfect anytime! You can prepare ahead and leave it in the fridge overnight.
1 pound Italian or bulk sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 oz mild Cheddar cheese, shredded
1/2 cup onion, shredded
salt & pepper to taste
1 tsp dried sage
1 (16 oz) container small curd cottage cheese
1. Preheat oven to 375 F. Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
3. In prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, salt, pepper, sage, cottage cheese and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of casserole comes out clean. Let cool for 5 minutes before serving.
Bryce and I lived in Cincinnati for a short time where there was a chili restaurant on every corner! They love their chili on noodles...cocoa is the secret ingredient!
1 # ground beef
1 cup diced onion
1 garlic clove, pressed
1 (15 oz) can tomato sauce
1 1/2 cups water
2 t. unsweetened cocoa
1 1/2 t. chili powder
1/2 t. salt
1/4 t. ground allspice
1/4 t. ground cinnamon
1/4 t. ground cumin
pinch of ground red pepper
1 1/2 t. cider vinegar
6 oz dry spaghetti (we use GF noodles) cooked according to package directions
1 (15 oz) can red kidney beans, heated
1/2 cup shredded Cheddar cheese
1. Crumble beef into a large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce.
2. Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers if desired.