Gundry - Family favorite casserole recipes: 103 comforting breakfast casseroles, dinner ideas, and desserts everyone will love

I picture laughing parents talking about their day, a sticky little hand reaching in for dessert, and full plates leaving saucy stains behind. I was born and raised not far from my grandparents farm in Minnesota. I spent most of my childhood there, and after growing up on cheesy corn-filled home-style meals, I flew far overseas to be classically trained in French cuisine. I went from mashing potatoes in a country kitchen to precisely dicing them in a three-Michelin-starred restaurant in Avignon, France, and it is safe to say that my days of making casseroles came to a screeching halt. I spent the next several years in fine dining entertaining and innovation, only to end up right back in the Midwest, making casseroles in my home kitchen. The reason is simpleI realized that I was passionate about combining ease with elegance.

A dish doesnt have to be complicated to be creative. You dont need multiple pots and pans to find flavor. And with the proper tools, tips, and techniques, anyone can cook memorable meals. The beauty behind these dishes is their simplicity, but each is packed with flavor and worthy of a photo, characteristics that give you reason to whip up these family favorites any day of the week. One of my favorites is the , a dish that reminds me of when my husband and I first started dating. Ive used my experience and excitement for food and entertaining to create each one of these 103 casseroles in a unique way.

Why 103? When you come to my house for dinner, I want you to know you can always bring a friend, or two, or three and for those who have been to my home, you know firsthand that guests tend to multiply as the food continues to come out of the oven and cocktails are poured. One hundred recipes felt too rigid, too finite. By adding the extra three it became more welcoming, a reminder that there is always more room at the table, especially when a casserole sits in the center of it.

Yield: 7 large croissant sandwiches | Prep Time: 20 minutes plus overnight set | Cook Time: 1 hour Nothing says brunch, and morning comfort, like a ham and cheese croissant. This casserole can be made the night before, which makes things even easier in the morning.

Serve straight out of the casserole dish as individual sandwiches, or cut up and place on a platter. I like to shingle the croissants so theyre easy to grab out of the dish individually. Either way, find yourself some flaky croissants and kick off your weekend! INGREDIENTS 7 croissants 2 tablespoons Dijon mustard 14 thin slices deli ham 7 slices Swiss cheese 10 large eggs 1 cups whole milk teaspoon salt teaspoon freshly ground black pepper

DIRECTIONS

1. Lightly coat a 9 13-inch baking dish with cooking spray. 2. Slice the croissants, spread each one with mustard, and fill them with the ham and cheese.

Shingle the croissant sandwiches into the casserole dish. 3. Beat the eggs in a medium bowl, add the milk, salt, and pepper, and mix well. Pour over the sandwiches and cover the dish with foil. Weight the top with a plate or cookie sheet to submerge the sandwiches in the egg mixture and refrigerate for at least 4 hours or overnight. 4.

Preheat the oven to 350F. Bake, covered with the foil, for 30 minutes. Remove the foil and bake for an additional 30 minutes. Serve.

VARIATIONS

Spice the sandwiches up with pepper jack cheese or add a touch of sweetness with honey Dijon mustard.

Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 40 minutes This casserole looks and tastes like a blondie, but its packed with oats and superfood berries.

Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 40 minutes This casserole looks and tastes like a blondie, but its packed with oats and superfood berries.

Prepare it in the morning before guests arrive. If you have a few stragglers, pop the casserole back in the oven to reheat when everyone is ready to eat. If there is any left after breakfast, this makes for one of my favorite afternoon snacks served with yogurt and honey. INGREDIENTS 1 cup old-fashioned rolled oats 1 cup steel-cut oats 1 cup all-purpose flour 1 cup light brown sugar 1 teaspoon baking powder teaspoon salt 1 large egg 1 cup whole milk cup vegetable oil 1 teaspoon vanilla extract 1 cup blueberries 1 cup raspberries cup dried cranberries cup coarsely chopped pecans 1 cup strawberries, hulled and quartered Yogurt and honey, for serving

DIRECTIONS

1. Preheat the oven to 350F and lightly coat an 8 8-inch baking dish with cooking spray. 2.

In a large bowl, combine the oats, flour, brown sugar, baking powder, and salt. 4. Beat the egg in a small bowl, add the milk, oil, and vanilla, and mix well. Stir the wet ingredients into the dry, add the blueberries, raspberries, cranberries, and pecans, and mix until well blended. 4. Pour into the baking dish and bake for 40 minutes.

Remove from the oven and top with the sliced strawberries. Cut into squares and serve warm with yogurt and honey.