The Ultimate Dump Dinners & Dump Cake Cookbook: 40 Delicious, Quick & Easy Dump Dinner & Dump Cake Recipes (Dump Dinner Cookbook Series 2) (4 page)

Ingredients:

15 oz. (425 g) of pork sausage, cooked

4 cups of fresh broccoli florets, or frozen

1 x 8 oz. (225 g) can of crescent rolls

4 eggs

2 tbs. of flour

1 x 14.5 oz. (410 g) of cream style sweet corn

2 cups of cheddar cheese, shredded

Directions:

• Preheat oven to 350 degrees (175 c). Then grease a 9x13 baking dish. Layer the crescent rolls on the bottom.
  
• Spread the cooked sausage over the rolls
  
• Add another layer of broccoli
  
• In a bowl beat the eggs and flour together until blended then stir in the sweet corn
  
• Pour over the broccoli layer
  
• Sprinkle with the cheddar cheese
  
• Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 25 minutes.
  

Serves 4

This recipe is ideal for brunch when guests arrive, with only 15 minutes prep time your guests wont even notice you are gone. And it is very versatile as you can substitute the ham with breakfast sausage or bacon.

Ingredients:

1 pound (450 g) of chopped ham (breakfast sausage or bacon)

3 cups of cheddar cheese, shredded

2 potatoes, peeled, sliced thinly

2 cups of low fat milk

4 eggs

1 cup of Bisquick mix

Salt and Pepper to taste

Directions:

• Preheat oven at 350 degrees (175 c)
  
• Grease a 9x13 baking dish
  
• Spread the cheddar cheese and chopped ham on the bottom
  
• Mix the other ingredients in a large bowl
  
• Pour the mixture over the ham and cheese layer
  
• Spread 1 cup of shredded cheese on top
  
• Bake for 40 minutes or until a toothpick comes out clean
  

Serves 4

Winter Brunch Casserole

Savory and filling and so quick and easy to prepare, in 15 minutes it will be in the oven and you are free to do as you wish. Serves 4

Ingredients:

4 chicken breasts, skinless, boned

1 x 10.75 oz. (305 g) can of cream of celery soup

1 sleeve of chicken soup mix

1 ½ cups of long grain rice

2 ½ cups of water

2 cups of frozen corn kernels

1 ½ cups of cauliflower florets

½ tsp of mixed herbs

½ tsp of garlic powder

Directions:

• Preheat oven at 350 degrees (175 c)
  
• In a large bowl mix the soups, water and rice together
  
• Pour the mixture into a greased 9x13 baking dish
  
• Add the cauliflower and corn kernels and mix lightly
  
• Layer the chicken breasts on top of the mixture and season them with salt, pepper, garlic powder and mixed herbs
  
• Bake covered with foil for about 60 minutes or until the breasts are no longer pink inside
  
• Then remove the foil and bake for another 15 minutes so that the top is nicely browned
  

My family loves this hearty soup in winter. I always serve it with homemade toasted garlic bread. It is so filling you can serve it as a main.

Ingredients:

1 ½ pounds (680 g) of Italian Sausage, cooked, drained

1 x 14.5 oz. (410 g) can of beef broth (or homemade)

1 x 10.5 oz. (300 g) can of French onion soup

1 x 14.5 oz. (410 g) can of chopped tomatoes

1 tbsp of chopped fresh basil (or dried)

3 cups of water

10 oz. (285 g) of cheese tortellini, frozen

Directions:

• Put all of the ingredients into your crock pot, stir to mix.
  
• Cook on low setting for 8 hours. Serve.
  

Serves 4

There is nothing like a hot and hearty breakfast to warm up the family when the snow is thick and fast outside. This is delicious with grilled tomatoes and a dollop of plum chutney.

Ingredients: 

2 lb. (900 g) of golden hash browns, frozen

½ a cup of melted butter (or margarine)

1 x 10.75 oz. (300 g) can of cream of chicken soup

1 pint of sour cream

½ of a big onion, peeled and chopped

2 cups of shredded cheddar cheese 

Salt and Pepper to taste

Directions:

• Preheat oven at 350 degrees (175 c)
  
• Grease a 9x13 baking dish
  
• Mix the ingredients together and pour into your baking dish and bake for 45 minutes until done and golden brown on top.
  

Serves 5

This is a nostalgic dish that my Grandma used to make when my family visited her. Simple to prepare and very versatile as you can swap out the vegetable ingredients with whatever you have lying around.

It was doubly delicious as she always followed it with her famous Plum Dump Cake (see adapted recipe in dump cake section) made with plum preserves from her giant back yard plum tree.

Ingredients:

4 pork loin chops

1 x 10.75 oz. (305 g) can of cream of mushroom soup

1 sleeve of onion soup mix

1 ½ cups of long grain rice

2 ½ cups of water

1 cup of frozen peas

1 ½ cups of broccoli florets

½ tsp of Paprika

½ tsp of garlic powder

Directions:

• Preheat oven at 350 degrees (175 c)
  
• In a large bowl mix the soups, water and rice together
  
• Pour the mixture into a greased 9x13 baking dish
  
• Add the broccoli and peas and mix lightly
  
• Layer the pork loin chops on top of the mixture and season them with salt, pepper, garlic powder and paprika
  
• Bake covered with foil for about 60 minutes or until the pork loin chops are no longer pink inside
  
• Then remove the foil and bake for another 15 minutes so that the top is nicely browned
  

4 serves