Broccoli Mac "N" Cheese

6 oz. elbow macaroni (I used the large but regular is fine)
6 oz. frozen chopped broccoli, thawed
1 C. Gruyere cheese (I was celebrating and had some, but all extra sharp cheddar will work just fine)
1 1/2 C. extra sharp cheddar cheese
2 T. butter, room temp.
1 large egg, beaten
1 1/4 C. milk
1/2 tsp. mustard powder
1/2 tsp. pepper
1/2 tsp. smoked paprika

Bring a pot of water to a boil, add in 1 tsp. salt and cook the pasta according to pkg. directions. Drain the pasta and stir in the remaining 9 ingredients (keep 1/2 C. cheese aside for the topping). Pour into a lightly greased 2 quart casserole dish, sprinkle the remaining cheese on top and cover with tinfoil. Bake in a 350 degree oven for 25 min. Uncover and bake an additional 10 minutes.

Hash Brown & Zucchini Casserole

6 slices bacon

1/2 lb. smoked sausage, diced

1/2 C. bell peppers, diced (I used a combo of orange and yellow)

1/2 C. onion, finely chopped

15 oz. frozen hash browns, thawed 

1 med. zucchini, shredded

10.5 oz. can cream of mushroom soup

1 large egg, beaten

1 1/2 C. shredded sharp cheddar cheese

1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container)

1/4 tsp. salt

Chop up the bacon and fry it until it is crispy, remove to a paper towel lined plate and drain off all but 2 T. of the bacon grease. Add the diced sausage, bell peppers and onions to the pan and cook for 5 minutes. Remove mixture to the same plate as the bacon, set aside. In a large bowl combine the hash browns and shredded zucchini. Stir in the soup and combine well. Stir in the beaten egg and combine, add the bacon and sausage mixture to the bowl and mix well. Stir in the cheese and the seasonings. Pour the mixture into a buttered 3 quart casserole dish. Bake in a 375 degree oven for 35-40 minutes.