The Best Casserole Cookbook Ever (15 page)

•••••

1 pound bulk turkey breakfast sausage

6 slices assorted day-old bread, cubed

1 cup shredded Cheddar cheese

6 large eggs

2 cups milk

1 teaspoon salt

1 teaspoon dry mustard

¹
/
₈
teaspoon cayenne pepper

•••••

1. Butter a 9-by-13-inch baking dish. In a skillet, crumble and cook the sausage over moderate heat until browned. Drain well.
   
2. Spread half of the bread cubes in the baking dish. Top with half of the cheese and all of the sausage. Cover the sausage with the remaining bread cubes and the remaining cheese.
   
3. Mix the eggs, milk, salt, dry mustard, and cayenne pepper in a large bowl. Pour this mixture over the ingredients in the dish. Cover and refrigerate for at least 12 hours. Remove from the refrigerator 30 minutes before baking.
   
4. Preheat the oven to 350°F. Uncover the dish and bake for 1 to 1
   ¹
   /
   ₂
   hours, or until set (baking time will vary, depending on how cold the ingredients are).
   

Manchego is Spain’s most famous cheese. It was made originally from the milk of Manchego sheep, which grazed on the famous plain of La Mancha. Sometimes, when I have just a dried heel of the cheese left, I combine it with other cheeses I have on hand and transform its marvelous flavor into a breakfast casserole.

•••••

6 tablespoons butter at room temperature

6 slices thick-cut bread, crusts trimmed

¹
/
₂
teaspoon pepper

¹
/
₂
cup shredded Swiss cheese

¹
/
₂
cup shredded sharp Cheddar cheese

¹
/
₂
cup shredded Manchego cheese

1
¹
/
₂
cups whole milk

6 large eggs

2 teaspoons fresh oregano leaves, or
¹
/
₂
teaspoon dried oregano

•••••

1. Butter 6 individual 8-ounce ramekins or one 9-inch square baking dish using 1 tablespoon of the butter.
   
2. With the remaining 5 tablespoons butter, spread one side of each slice of bread with butter. Place a single slice, buttered side up, in each ramekin, or lay the buttered slices in the baking dish. Grind some pepper over each slice of bread.
   
3. Mix the three types of cheese together. Sprinkle each bread slice in a ramekin with
   ¹
   /
   ₄
   cup of the cheese mixture, or sprinkle all of the cheese over the bread in the baking dish. Beat the milk with the eggs in a medium bowl and add the oregano. Pour over the cheese and bread in the ramekins or baking dish. Cover and refrigerate overnight.
   
4. The next morning, preheat the oven to 350°F. Remove the casserole(s) from the refrigerator 30 minutes before baking and uncover.
   
5. Bake the ramekins for 20 to 25 minutes or the larger dish for 35 to 40 minutes, until puffed and golden brown. Serve immediately.
   

With this safe method of cooking eggs for hollandaise sauce, we can once again enjoy this classic dish without worry. The casserole method allows you to do most of the preparation ahead of time and serve with ease.

•••••

12 slices toasted white or wheat bread, crusts removed

12 slices Canadian bacon

12 cold large eggs

FOR THE HOLLANDAISE SAUCE:

6 large egg yolks

¹
/
₂
cup water

¹
/
₄
cup fresh lemon juice

1 cup (2 sticks) cold butter, each stick cut into eighths

¹
/
₄
teaspoon salt

¹
/
₄
teaspoon paprika

Chopped fresh parsley for garnish

•••••

1. Preheat the oven to 250°F. Butter a 9-by-13-inch baking dish. Place the toast pieces side by side in the baking dish and top each with Canadian bacon.
   
2. Poach the eggs in 3 batches: In a deep skillet, bring 2 to 3 inches of water to a boil. Reduce the heat and maintain the water at a gentle simmer. Break 4 cold eggs into a bowl. Holding the bowl close to the water’s surface, slip the eggs into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs and place them, one at a time, onto the bacontopped toasts. Repeat with the remaining eggs. (At this point the casserole can be covered and refrigerated overnight. Take out of the refrigerator 15 minutes before baking.)
   
3. To make the hollandaise sauce:
   In a small saucepan, beat together the egg yolks, water, and lemon juice. Cook over very low heat, stirring constantly, until the mixture bubbles at the edges.
   
4. Whisk in the butter, 1 piece at a time, and continue whisking until all the butter is melted and the sauce is thickened. Stir in the salt and paprika. Remove from the heat and cover and chill if not using immediately. (To reheat, transfer to the top of a double boiler or a bowl suspended over a saucepan of simmering water and whisk briskly until the sauce is smooth and pourable.)
   
5. To finish the casserole, drizzle hollandaise sauce over the poached eggs. Bake for 15 minutes, or until heated through. Garnish with the chopped fresh parsley.
   

Easy and filling, this falls into the “comfort foods” category—perfect for breakfast, brunch, or a light supper.

•••••

2 tablespoons butter, plus extra for the dish

4 cups water

1 teaspoon salt

1 cup cornmeal grits or polenta

1 large egg

¹
/
₃
cup heavy cream

1 teaspoon pepper

1 cup grated Gruyère cheese

¹
/
₃
cup grated Parmesan cheese

•••••

1. Preheat the oven to 350°F. Butter a 2-quart casserole.
   
2. In a medium saucepan, heat the water and salt to boiling. Gradually whisk in the grits and cook, whisking constantly, until thickened, about 15 minutes.
   
3. Whisk the egg, cream, the 2 tablespoons butter, and pepper together in a small bowl. Stir into the cooked grits along with the Gruyère and Parmesan cheese. Transfer to the casserole.
   
4. Bake, uncovered, for about 45 minutes, until set. Remove from the oven and let sit for about 5 minutes before serving.
   

Put this hearty casserole on the menu for a Tex-Mex brunch or lunch. Serve with a simple bean dish, along with the fresh salsa.

•••••

4 tablespoons butter, melted, plus extra for the dish

4 cups water

2 teaspoons salt

1 cup cornmeal grits

6 large eggs, beaten

1 tablespoon onion, finely chopped

1 cup milk

¹
/
₂
cup yellow cornmeal

2 tablespoons all-purpose flour

1 teaspoon baking powder

1 pound bulk pork sausage, cooked and drained

2 cups shredded Monterey Jack cheese

¹
/
₂
teaspoon paprika

Roasted Tomato Salsa
for serving

•••••

1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish or baking pan.
   
2. Bring the water and 1 teaspoon salt to a boil in a large deep saucepan over high heat. Gradually add the grits, reduce the heat to medium, and cook, stirring often, until thick, about 30 minutes. Set aside to cool slightly.
   
3. In a large bowl, mix the eggs, onion, remaining 1 teaspoon salt, the milk, cornmeal, flour, baking powder, and the 4 tablespoons butter. Stir in the cooked grits.
   
4. Spread the cooked pork sausage evenly over the bottom of the casserole and spread the cornmeal mixture on top. Spread the cheese over the top and sprinkle evenly with paprika. (The casserole can be assembled ahead of time up to this point, covered, and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
   
5. Bake, uncovered, for 45 to 50 minutes, or until firm in the center. Let stand for 5 minutes before serving. Accompany with Roasted Tomato Salsa.
   

MAKES ABOUT 2 CUPS

6 Roma (plum) tomatoes, quartered lengthwise, then halved crosswise

1 red onion, cut into 1-inch dice

1 jalapeño pepper, seeded and cut into eighths

2 tablespoons olive oil

Juice from
¹
/
₂
lime

Salt and pepper

¹
/
₂
cup chopped fresh cilantro

•••••

1. Preheat the oven to 450°F. Line the inside of a shallow baking pan with foil and coat with cooking spray.
   
2. In a large bowl, toss the tomatoes, onion, and pepper with the olive oil and spread out in the pan. Roast for 10 minutes and let cool in the pan.
   
3. Transfer the mixture to a medium serving bowl and season with the lime juice, salt and pepper to taste, and cilantro.
   

These grits are baked with eggs and cheese to make one of the most basic of grits casseroles, and a very satisfying one at that.

•••••

4 cups water

1 teaspoon salt

1 cup cornmeal grits

3 large eggs, separated

2 teaspoons baking powder

¹
/
₂
cup shredded sharp Cheddar cheese

•••••

1. Preheat the oven to 325°F. Butter a shallow 2-quart casserole.
   
2. In a large deep saucepan over high heat, bring the water and salt to boiling and stir in the grits. Lower the heat to medium and cook, stirring often, for 30 minutes, or until thick. Set aside for a few minutes to cool slightly.
   
3. Beat the egg yolks in a small bowl. Stir in a small amount of the grits to temper them, then stir the yolks into the pan full of grits.
   
4. Beat the egg whites until stiff with an electric mixer, and fold into the grits mixture. Fold in the baking powder and cheese. Transfer to the casserole and bake, uncovered, for 35 to 40 minutes, until slightly browned and puffy. Serve immediately.
   

You can make this casserole ahead of time, cover, and refrigerate, and do the baking just before serving.

•••••

6 cups water

1
¹
/
₂
cups polenta or coarse yellow cornmeal

1 pound Cheddar cheese, shredded

3 large eggs, beaten

3 teaspoons seasoning salt

2 pounds bulk sausage, crumbled, cooked and drained

1 teaspoon paprika

•••••

1. Preheat the oven to 350°F. Butter a deep 3-quart casserole.
   
2. In a large saucepan, bring the water to a boil and slowly whisk in the polenta. Cook, stirring, over high heat until thickened. Lower the heat and stir in the cheese.
   
3. Stir a small amount of the cooked polenta into the beaten eggs to temper them, then stir the egg mixture into the polenta in the saucepan along with the salt, cooked sausage, and paprika. Pour into the casserole and bake, uncovered, for 1
   ¹
   /
   ₂
   hours, or until set.
   

The low-fat dairy products bring the total fat content down (despite the bacon) to make a healthier breakfast casserole. If you serve this for brunch, add a baby spinach salad with sliced fresh strawberries when in season, and dress with a simple vinaigrette with a bit of honey added.

•••••

4 slices white or whole-wheat bread, crusts removed

6 large eggs

1
¹
/
₂
cups skim or low-fat milk

4 slices bacon, cooked and crumbled

¹
/
₄
cup shredded reduced-fat Cheddar cheese, divided

¹
/
₄
cup shredded reduced-fat Swiss cheese, divided

¹
/
₃
cup sliced mushrooms

¹
/
₂
cup frozen shredded hash brown potatoes, thawed

•••••

1. Coat an 8- or 9-inch square baking dish with cooking spray and arrange the bread slices across the bottom, overlapping them slightly.
   
2. In a large bowl, beat the eggs, milk, bacon, 2 tablespoons of the Cheddar cheese, 2 tablespoons of the Swiss cheese, and the mushrooms. Pour the mixture over the bread slices and sprinkle with the potatoes, then sprinkle with the remaining cheese. Cover and refrigerate overnight. Remove 30 minutes before baking.
   
3. Preheat the oven to 350°F. Bake, uncovered, for 40 to 45 minutes, or until lightly browned and the eggs are set.