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Reheating leftover pizza

I have never been a fan of reheating leftover pizza in the microwave, so I usually opt to eat it cold. But one night the desire to eat hot food combined with the lack of any other food in the house except pizza, and I found myself searching the internet for the best way to reheat pizza.

The internet’s advice? Ten minutes in the oven at 400 degrees.

There was no way I was going along with that so I kept searching and searching. And site after site said the same thing: 10 minutes at 400 degrees. I had to try it.

Per most recommendations, I put a cookie sheet in the oven before turning it on. Once the oven was sufficiently preheated, I put the pizza slices on the hot cookie sheet. I then proceeded to panic, sure that the only means of feeding myself would go up in smoke.

Reheating pizza

I was wrong. And the internet — the place that assured me that this method makes pizza taste like it’s fresh from the restaurant — was right. The pizza was hot, crisp, and tasty. I may never eat cold pizza again.

Except, perhaps, for breakfast.

Try new traditions in the new year

  • Sausage and Mushroom Breakfast Casserole
  • Country Breakfast Casserole
  • Weekends are a nice time to gather the family for a special breakfast or brunch. Breakfast casseroles are an opportunity to get preparations out of the way, and then enjoy some time together while the casserole bakes. Finish the meal off by pairing the breakfast casserole with fresh fruit and toast.

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    Sausage and Mushroom Breakfast Casserole

    1 16-ounce package ground pork breakfast sausage
    12 eggs
    1 10.75-ounce can condensed cream of mushroom soup, undiluted
    1-1/4 cups milk
    1 4.5-ounce can sliced mushrooms, drained
    1 32-ounce package frozen potato rounds
    1/2 cup shredded Cheddar cheese

    Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside. Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish; set aside.

    In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.

    Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake until cheese is melted, about 10 additional minutes. Makes 12 servings.

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    If you want a topping but don’t want to use bread, fry some hash browns and spread them over the casserole about halfway through the cooking time.

    Country Breakfast Casserole

    1 16-ounce package breakfast sausage
    1 chopped green onion
    2 cups shredded Cheddar cheese
    6 eggs, lightly beaten
    1 cup water
    1/2 cup milk
    1 2.64-ounce package country gravy mix
    6 slices bread, cut into 1 inch cubes
    2 tablespoons melted butter, optional
    Paprika to taste, optional

    Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside. Preheat oven to 325 degrees. Grease an 11×8-inch baking dish; set aside.

    Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread and sprinkle with paprika.

    Bake until a knife inserted into the center comes out clean, about 40 to 45 minutes. Set aside 10 minutes before serving. Makes 8 servings.

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    Pantry Pointers

    Breakfast casseroles made with eggs generally are better prepared in a glass baking dish. Metal dishes can sometimes react with the eggs.

    The easiest way to lightly grease a baking dish is with nonstick spray. The next easiest way is to use a pastry brush to spread melted butter on the dish.