Stephanie Ashcraft - 101 Things to Do With a Casserole
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- Book:101 Things to Do With a Casserole
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- Publisher:Gibbs Smith
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- Year:2008
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101 Things to do With a Casserole
Digital Edition v1.0
Text 2005 Stephanie Ashcraft and Janet Eyring
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith, Publisher
PO Box 667
Layton, UT 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
978-1-4236-0857-8
Always grease casserole pans or dishes with nonstick cooking spray for quick cleanup.
For the best results, use ceramic, glass, or stoneware baking dishes.
Bake casseroles on the middle oven rack. If possible, avoid the top and bottom racks.
The first time you try a recipe, check the casserole 5 minutes before its minimum cooking time. Each oven heats differently.
Many casseroles can be assembled the night before and stored in the refrigerator. Remove casserole from the refrigerator 20 minutes before baking.
Many casseroles can be assembled and frozen for use at a later date. Move the casserole from the freezer to the refrigerator 24 hours before baking. If casserole was frozen, it may take 1015 minutes longer to bake. Bake until the temperature at the center of the casserole reaches 160 degrees F.
Avoid freezing casseroles that contain pasta or rice.
Low-fat, light, or low-sodium ingredients can be substituted in any recipe.
When using aluminum foil to cover casseroles, place the shiny side down toward the food. If the shiny side is facing up, it may reflect the heat and possibly increase cooking time.
Always cook the casserole in a preheated oven.
Condensed cream of chicken, cream of mushroom, and cream of celery soups can be used interchangeably.
Precook chicken in large quantities and freeze in 1-cup increments to save preparation time.
| 1 pound fresh asparagus, cut into 1-inch pieces |
| 5 English muffins, split and toasted |
| 2 cups grated Colby Jack cheese, divided |
| 1 1/2 cups diced fully cooked ham |
| 1/2 cup chopped red bell pepper |
| 8 eggs, beaten |
| 2 cups milk |
| 1 teaspoon salt |
| 1 teaspoon dry mustard |
| 1/2 teaspoon black pepper |
In a 4-quart saucepan, boil asparagus pieces 1 minute. Drain and put in a large bowl of ice water to stop cooking process. Drain and pat asparagus dry with paper towels.
Place English muffin halves, cut side up, to form a crust in a greased 9x13-inch pan. Cut the muffins to fill the empty spaces in the pan as needed. Layer asparagus, half the cheese, ham, and bell pepper over muffins.
In a large bowl, whisk eggs, milk, salt, dry mustard, and pepper. Pour the egg mixture evenly over muffins. Cover and refrigerate 2 hours or overnight. Remove from refrigerator before preheating the oven to 375 degrees. Bake 4045 minutes, or until set in the center. Immediately sprinkle remaining cheese over top and serve. Makes 68 servings.
| 1 loaf (20 ounces) bread, cubed |
| 1 package (8 ounces) cream cheese, cubed |
| 1 cup fresh or frozen blueberries |
| 12 eggs, beaten |
| 2 cups milk |
| 1 teaspoon vanilla |
| 1/3 cup maple syrup |
| powdered sugar |
Place half the bread cubes in a greased 9x13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.
In a large bowl, whisk eggs, milk, vanilla, and syrup. Drizzle egg mixture evenly over bread. Cover and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 2530 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with powdered sugar. Serve with blueberry or maple syrup. Makes 6 servings.
| 12 eggs |
| 3/4 cup chunky salsa |
| 10 medium flour tortillas |
| 1 can (4 ounces) chopped green chiles |
| 1 cup grated cheddar cheese |
Preheat oven to 350 degrees.
In a frying pan, scramble eggs and salsa together until firm but not dry. Heat the tortillas in the microwave until softened. Put a spoonful of scrambled egg mixture in the middle of each tortilla. Roll up tortilla and place in a greased 9x13-inch pan. Sprinkle with green chiles and cheese. Cover and bake 15 minutes. Makes 68 servings.
VARIATION: Cook and crumble spicy sausage into the scrambled eggs for a heartier breakfast.
| 1 tube (13.8 ounces) refrigerated pizza crust dough |
| 8 eggs |
| 2 tablespoons milk |
| salt and pepper, to taste |
| 1-1/2 cups diced fully cooked ham |
| 1 cup grated cheddar cheese |
Preheat oven to 400 degrees.
Spread pizza crust dough along bottom and halfway up the sides of a greased 9x13-inch pan. Bake 8 minutes.
In a frying pan, scramble and cook eggs and milk until firm but not dry. Season with salt and pepper. Spread scrambled eggs over hot crust. Place ham and cheese evenly over eggs. Bake 812 minutes, or until crust is golden brown and cheese is melted. Makes 68 servings.
| 12 eggs |
| 1 cup milk |
| 1 cup grated Monterey Jack cheese, divided |
| 1 pound bacon, cooked and crumbled |
| 1 bunch green onions, chopped |
Preheat oven to 325 degrees.
In a bowl, beat eggs, milk, and half the cheese. Stir in bacon and onions. Pour mixture into a greased 9x13-inch pan. Cover and cook 45 55 minutes, or until eggs are set. Immediately top with remaining cheese and serve. Makes 6 servings.
| 3-1/2 cups frozen shredded hash browns |
| 1 pound sausage, browned and drained |
| 1 cup grated cheddar cheese |
| 6 eggs, beaten |
| 3/4 cup milk |
| 1 teaspoon dry mustard |
| 1/2 teaspoon salt |
| 1/2 teaspoon black pepper |
Spread hash browns into bottom of a greased 9x13-inch pan. Sprinkle cooked sausage and cheese over top.
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