Bagel Brunch Casserole


  • 4-5 day-old bagels (cheddar herb works well)
  • 1 pound mild Italian sausage
  • 1/2 onion, cut in thin slices
  • 1 red pepper, cut in thin slices
  • 1 red pepper, cut in julienne
  • 2 cups Italian blend shredded cheese
  • 3 tablespoons butter
  • 9 eggs
  • 2-1/2 cups Lamers Dairy Dairyland’s Best Whole Milk
  • Salt and pepper


  1. Cook sausage and drain. Remove from the pan.
  2. Sauté onion and peppers.
  3. While the vegetables are cooking, generously butter a 9×13 baking dish. Cut the bagels in half
    vertically. Turn each half-moon shaped bagel on its side and slice it into 6 thin slices. Arrange half
    of the bagel slices on the bottom of the dish. Butter one side of each of the remaining slices and
    set aside.
  4. Combine the sausage, onion and peppers. Add 1-3/4 cups of the cheese and sprinkle over the
    layer of bagel slices.
  5. Arrange the remaining bagel slices buttered side up over the meat, vegetable and cheese mixture.
  6. Whisk together eggs, Lamers Dairy Dairyland’s Best Whole Milk, salt and pepper. Pour evenly
    over the dish.
  7. Cover with plastic wrap and refrigerate overnight.
  8. Remove from refrigerator one hour before baking.
  9. Bake uncovered in 350-degree oven for 45 minutes. Sprinkle the remaining 1/4 cheese over the
    top and bake for an additional 5 minutes (or until a knife comes out clean). Serve hot.

NOTE: If you use a plain bagel, add Italian spices to the egg and milk mixture.


Chicken Cordon Bleu Pasta


  • 1/2 lb uncooked penne pasta (about 3 cups)
  • 1/4 cup onion, minced
  • 1/2 clove garlic, minced
  • 2 cups Lamers Dairy Dairyland’s Best Heavy Whipping Cream
  • 8 oz cream cheese, room temperature
  • 1 cup plus 1/2 cup shredded Swiss cheese
  • 2 cooked chicken breasts, shredded (about 3 cups)
  • 5 thin slices cooked ham, cut into ribbons (about 1 cup)
  • 1/4 cup Panko breadcrumbs
  • salt and freshly ground pepper


  1. Preheat oven to 350 degrees. Grease a 9×13 ovenproof dish.
  2. Cook pasta to al dente and drain.
  3. Cook onion and garlic until translucent. Do not color.
  4. In a large saucepan, heat Lamers Dairy Dairyland’s Best Heavy Whipping Cream and cream cheese until smooth. Stir in 1 cup shredded cheese, cooked onion and garlic. Season with salt and pepper.
  5. In a large bowl, combine the chicken, ham and pasta. Add the sauce and toss to coat.
  6. Transfer to the baking dish. Sprinkle with remaining 1/2 cup shredded cheese and Panko breadcrumbs. Bake for 20 minutes.