Stephanie Ashcraft - 200 Casseroles

200 Casseroles

Stephanie Ashcraft and Janet Eyring

200 Casseroles

Digital Edition 1.0

Text 2011 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

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-2335-9

To my family. S.A.

To my husband, Sean, thank you for your computer and eagle-eye proofreading skills. J.E.

Makes 6 servings.

Place half the bread cubes in a greased 9 x 13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.

In a large bowl, whisk together the eggs, milk, vanilla, and syrup. Drizzle the egg mixture evenly over bread. Cover and refrigerate 2 hours or overnight; remove 30 minutes prior to baking.

Preheat oven to 350 degrees. Let casserole come to room temperature, then cover with aluminum foil and bake 30 minutes. Uncover and bake 2530 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with the powdered sugar. Serve with blueberry or maple syrup.

Makes 68 servings.

In a large bowl, whisk together the flour, milk, 2 tablespoons sugar, vanilla, and eggs. Add the cubed bread to egg mixture. Pour into a greased 9 x 13-inch pan and sprinkle the cream cheese and raspberries over top. Cover tightly and refrigerate for up to 24 hours; remove 30 minutes prior to baking.

Preheat oven to 350 degrees. In a small bowl, combine the pecans, 2 tablespoons sugar, and cinnamon. Sprinkle over the casserole. Cover with aluminum foil and bake 30 minutes. Uncover and bake 2530 minutes more, or until center is firm and top is golden brown. Dust with powdered sugar before serving.

Makes 6 servings.

Place bread cubes into a greased 9 x 13-inch pan.

In a bowl, whisk together the eggs, milk, and vanilla. Pour egg mixture evenly over bread. Cover and refrigerate 2 hours or overnight. Remove from refrigerator 20 minutes before baking.

Preheat oven to 350 degrees. Bake uncovered for 4550 minutes, or until golden brown. Sprinkle powdered sugar and drizzle with maple syrup.

Makes 68 servings.

Preheat oven to 350 degrees.

Combine the pie filling and cranberry sauce in a 1-quart bowl. Spread the apple-cranberry mixture into an 8 x 8-inch pan prepared with nonstick cooking spray.

In a separate bowl, use a fork to mix together the butter, oats, brown sugar, and cinnamon until crumbly. Sprinkle evenly over top. Bake for 3540 minutes, or until golden brown and crisp. Serve over French toast or pancakes.

Makes 68 servings.

In a 4-quart saucepan, boil the asparagus pieces for 1 minute; drain and put into a large bowl of ice water to stop the cooking process. Remove and pat asparagus dry with paper towels.

Place the English muffin halves cut side up to form a crust in the bottom of a greased 9 x l3-inch pan. Cut the muffins to fill the empty spaces in the pan as needed. Layer the asparagus, half the cheese, ham, and bell pepper over the muffins.

In a large bowl, whisk together the eggs, milk, salt, dry mustard, and pepper. Pour the egg mixture evenly over ham and cheese layer. Cover and refrigerate 2 hours or overnight. Remove from refrigerator 30 minutes before preheating the oven to 375 degrees. Bake for 4045 minutes, or until set in the center. Immediately sprinkle remaining cheese over top and serve.

Makes 68 servings.