The Best Casserole Cookbook Ever (14 page)

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4 large slices sourdough bread, crust removed, and cubed

1 package (8 ounces) cream cheese, cubed

1 large Golden Delicious or Granny Smith apple, peeled and chopped

6 large eggs

1 cup milk

1
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teaspoons ground cinnamon

3 tablespoons powdered sugar for garnish

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1. Preheat the oven to 375°F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the bread. Distribute the chopped apple over the top, and cover with the remaining bread cubes.
   
2. Beat the eggs, milk, and cinnamon together in a medium bowl and pour over all. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.
   

Variations:

Fresh Blueberry–Stuffed French Toast Casserole: Substitute 2 cups blueberries for the apple and proceed with the recipe.

Fresh Strawberry–Stuffed French Toast Casserole: Substitute 2 cups sliced strawberries for the apple and proceed with the recipe.

Toasted Almond and Peach–Stuffed French Toast: Replace the apples with 2 large peaches, peeled and sliced. Scatter the peaches over the cream cheese cubes, sprinkle with
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cup toasted slivered almonds, and proceed with the recipe.

I served this to a group of my husband’s friends who get together once a year. It was a real favorite. For a lunch or supper dish, serve it with sauerkraut on the side.

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cup (1 stick) butter at room temperature, divided, plus extra for the dish

12 to 14 slices rye bread with caraway seeds

3 tablespoons Dijon-style mustard

1 sweet onion, thinly sliced

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pound Asiago, Swiss, or Cheddar cheese, thinly sliced or shredded

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pound thinly sliced cooked ham

6 large eggs

2
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cups milk

1 tablespoon chopped fresh basil, or 1 teaspoon dried basil

1 teaspoon salt

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cups fine dry breadcrumbs or
panko

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cup grated Parmesan cheese

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1. Butter a 9-by-13-inch baking dish. Using 3 tablespoons of butter, lightly butter all of the bread slices on one side. Spread the mustard on top. Arrange half of the bread slices, mustard side up, in the baking pan in one layer; cut to fit if necessary.
   
2. Heat 1 tablespoon of the remaining butter in a skillet over medium-low heat and add the onion. Sauté for 25 to 35 minutes, stirring often, until the onion is softened. Spread the onion evenly over the bread slices. Top with half the sliced cheese and all of the ham. Cover with the remaining cheese and then the remaining bread slices. Press the layers together.
   
3. Beat the eggs, milk, basil, and salt together in a medium bowl. Pour evenly over the layers, pressing them down slightly so they absorb the mixture. Cover and refrigerate for several hours or overnight. Remove from the refrigerator 1 hour before baking.
   
4. Preheat the oven to 375°F. Mix the breadcrumbs with the remaining 4 tablespoons butter and the Parmesan cheese in a medium bowl. Sprinkle over the casserole. Bake, uncovered, for 35 to 40 minutes, until the top is golden brown and the egg mixture is set. Remove from the oven and allow to rest for 10 minutes before serving. To serve, cut into squares.
   

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NOTE:
Panko are Japanese–style coarse breadcrumbs, which stay crisp longer than regular dried breadcrumbs.

The “hot” comes easily with a sprinkle of red pepper flakes, but be sure to add them according to your taste!

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10 slices whole-wheat bread

2 cups sliced mushrooms

1 cup sliced green onions (white and green parts)

1 can (4 ounces) diced green chiles

3 cups shredded sharp Cheddar cheese

6 large eggs

2 cups milk

1 tablespoon Dijon mustard

1 to 3 teaspoons red pepper flakes

1 cup crushed tortilla chips

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1. Butter a 9-by-13-inch baking dish.
   
2. Remove the crusts from the bread and put the crusts (not the bread) into a food processor fitted with the steel blade. Process to make crumbs and set aside until you’re ready to bake the strata.
   
3. Line the baking dish with half the bread slices in one layer, cutting them to fit if necessary. Top with half the mushrooms, half the green onions, half the green chiles, and half the cheese. Cover with the remaining bread slices, mushrooms, green onions, chiles, and cheese.
   
4. Whisk together the eggs, milk, mustard, and red pepper flakes in a medium bowl. Pour over the ingredients in the dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 30 minutes before baking.
   
5. Preheat the oven to 350°F. Mix the reserved breadcrumbs with the tortilla chips and sprinkle over the top of the casserole. Bake, uncovered, or 55 minutes, or until set. Let stand for 10 minutes before serving.
   

Make this with day-old croissants. This is another savory dish that is assembled the night before.

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1 tablespoon butter, plus extra for the dish

4 plain croissants, split horizontally

2 cups sliced mushrooms

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cup sliced green onions (white and green parts)

4 large eggs

1 cup milk

1 cup shredded Swiss cheese

1 cup shredded mozzarella cheese

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cup grated Parmesan cheese

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1. Butter a 9-inch square casserole. Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
   
2. Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions. Sauté over medium heat, stirring, for 2 to 3 minutes, until the liquid is evaporated. Remove from the heat.
   
3. Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants. Top with the mushroom mixture. Top with the cheeses, then pour the remaining liquid over the top.
   
4. Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
   
5. Preheat the oven to 350°F.
   
6. Bake the casserole for 35 to 40 minutes, or until set. Let stand 10 minutes before serving.
   

Have it for breakfast, brunch, or supper—this meatless main dish is delicious any time. Serve it with a refreshing salad of some kind, one with fresh fruit or marinated vegetables.

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5 tablespoons butter at room temperature, plus extra for the dish

1 loaf (1 pound) sourdough bread, sliced, crusts removed, and cut into
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-inch cubes

3 bunches green onions, cut into
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-inch lengths (white and green parts)

1 large clove garlic, finely chopped

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teaspoon salt

Dash of cayenne pepper

4 large eggs

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cups heavy cream

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cup sour cream

1 tablespoon chopped fresh basil, plus extra for garnish

1 log (10
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ounces) goat cheese, crumbled

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1. Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.
   
2. Spread out the bread cubes on an ungreased baking sheet and toast for 10 minutes, turning them often, and making sure they don’t burn.
   
3. In a large skillet, melt the 5 tablespoons butter and add the green onions and garlic. Sauté over medium-high heat for 3 minutes, or until the green onions are aromatic. Add the salt and cayenne pepper.
   
4. Whisk the eggs, cream, and sour cream together in a large bowl. Add the sautéed green onions, the 1 tablespoon basil, and the crumbled cheese. Fold in the toasted bread cubes and turn into the prepared baking dish. Cover and refrigerate overnight. Remove from the refrigerator at least 30 minutes before baking.
   
5. Preheat the oven to 350°F. Bake, covered with aluminum foil, for 25 minutes. Uncover and bake for another 20 minutes, or until the top is browned, the edges are bubbly, and the center is cooked. Sprinkle with additional chopped basil.
   

Make-ahead breakfast casseroles are really convenient, and this is one of our favorites.

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6 large eggs

1 cup half-and-half

2 tablespoons green onions, chopped (white and green parts)

1 teaspoon salt

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teaspoon pepper

1 tablespoon butter at room temperature

6 slices Texas toast or another thick-cut, crusty white bread

1 pound spicy pork sausage, cooked and drained

1 cup grated Cheddar cheese

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1. In a medium bowl, beat the eggs. Add the half-and-half and green onions. Mix well, season with the salt and pepper, and set aside.
   
2. Spread the butter over the bottom and sides of a 9-by-13-inch baking dish. Line the dish with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and the cheese. Pour the egg mixture over all. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
   
3. Preheat the oven to 350°F. Uncover the dish and bake for 35 to 40 minutes, or until the casserole is set in the center. Let stand 5 to 10 minutes before cutting into serving pieces.
   

I bake a lot of French bread, and often some of the loaf goes uneaten. I cut these hunks into cubes, crusts and all, and freeze them. Here’s how I use them!

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1 package (12 ounces) frozen pork breakfast sausage, thawed and crumbled

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cup chopped green bell pepper

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cup chopped red bell pepper

6 cups day-old French bread cubes (
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-inch cubes)

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cups half-and-half or undiluted evaporated milk

4 tablespoons butter, melted

3 large eggs

1 teaspoon onion salt

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cups shredded Cheddar cheese

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1. In a heavy skillet over medium heat, cook the sausage and green and red peppers for about 4 minutes, until the sausage is browned and the peppers are crisp-tender. Drain off the fat if necessary.
   
2. In a large bowl, combine the cooked mixture with the bread cubes and turn into an ungreased 8-inch square baking dish or a shallow 2-quart casserole.
   
3. Combine the half-and-half, butter, eggs, and onion salt. Pour evenly over the bread mixture in the pan. Sprinkle the cheese evenly on top. Cover tightly and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
   
4. Preheat the oven to 350°F. Uncover the strata and bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean and the cheese is melted. Let stand for 5 minutes before serving.
   

Low-fat turkey breakfast sausage comes in frozen logs, available in the freezer section of your market, and sometimes in bulk packages, sold at the meat counter. A variety of breads, from rye to wheat, are perfect in this breakfast dish. I like to save ends of bread, cut them into cubes, and store in zip-top bags in the freezer. When I have about 5 cups, I put this casserole together.