The Best Casserole Cookbook Ever (16 page)

This is one of those casseroles that you can make ahead or not—whatever best suits your schedule. Frozen hash brown potatoes save time here without compromising taste.

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1 pound bacon

2 tablespoons butter

2 onions, chopped

2 cups sliced mushrooms

4 cups frozen shredded hash brown potatoes, thawed

1 teaspoon salt

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teaspoon pepper

6 large eggs

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cups milk

2 tablespoons chopped fresh parsley

1 cup shredded mild to sharp Cheddar cheese

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1. Preheat the oven to 400°F. Separate the bacon slices and arrange on a large rimmed baking sheet. Place in the oven as it preheats and bake until the bacon is crisp, 10 to 12 minutes. Drain off the fat.
   
2. Using 1 tablespoon of butter, coat a shallow 3-quart casserole.
   
3. Melt the remaining tablespoon of butter in a nonstick skillet. Add the onions and mushrooms and sauté over medium heat, stirring, for 5 to 10 minutes, until the onions are tender.
   
4. Arrange the potatoes in the bottom of the dish, and sprinkle with the salt and pepper. Top with the cooked bacon slices, then the onions and mushrooms.
   
5. In a large bowl, beat the eggs with the milk and parsley. Pour over the casserole and top with the cheese. (The casserole can be assembled up to this point, covered, and refrigerated. Add 15 minutes to the baking time.)
   
6. Bake the casserole, uncovered, for 45 minutes, or until set and the cheese is melted. Serve immediately.
   

As its name suggests, this casserole is perfect for a day of skiing, snowshoeing, or just snow shoveling, thanks to its substantial stick-to-the-ribs quality.

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4 tablespoons butter, plus extra for the dish

12 large eggs

1 cup plain regular or nonfat yogurt

1 teaspoon salt

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cup chopped sweet onions

2 cups shredded fresh potatoes, preferably russets

1 cup shredded sharp Cheddar cheese

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1. Preheat the oven to 350°F. Butter a 9-by-13-inch glass baking dish.
   
2. In a large bowl, beat the eggs, yogurt, and salt together.
   
3. In a medium skillet over medium-high heat, melt the 4 tablespoons butter and add the onions and potatoes. Sauté for 3 to 4 minutes, until the vegetables are beginning to soften.
   
4. Add the onion-potato mixture to the egg mixture and transfer to the prepared casserole. Bake, uncovered, for 30 to 35 minutes, or until a knife inserted in the center of the mixture comes out clean. Top with the cheese, cut into 6 generous portions, and serve.
   

Add this dish to a brunch menu just for variety. It is also a great way to use leftover cooked potatoes.

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2 teaspoons butter

1 small onion, minced

4 cups diced cooked potatoes

8 slices bacon, cooked and crumbled

1 cup shredded Cheddar or Swiss cheese

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cup sliced pimiento-stuff ed green olives

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cup light mayonnaise

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1. Preheat the oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
   
2. Melt the butter in a nonstick skillet, and cook the onion over medium-high heat until tender, about 5 minutes.
   
3. Transfer the onion to a large bowl and add the potatoes, cooked bacon, cheese, olives, and mayonnaise, stirring until well mixed. Transfer to the prepared baking dish. Bake, uncovered, for 30 to 35 minutes, until lightly browned and bubbly around the edges. Serve immediately.
   

Hash browns form a hearty crust for this easy brunch or lunch dish. This is lovely with a fresh fruit salad and hot muffins.

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2 cups frozen shredded hash brown potatoes, thawed

1 cup light cream or half-and-half

4 large eggs

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teaspoon pepper

1 cup cubed cooked ham (
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-inch cubes)

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cup finely sliced green onions (white and green parts), divided

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cup finely chopped red bell pepper, divided

1 cup shredded medium or sharp Cheddar cheese, divided

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1. Preheat the oven to 375°F. Coat a 9-inch pie pan with cooking spray and press the potatoes onto the bottom and up the sides of the pan. Bake for 10 minutes.
   
2. Combine the cream, eggs, and pepper in a medium bowl and beat until well mixed. Stir in the ham, 2 tablespoons of the green onions, and 2 tablespoons of the red pepper. Sprinkle half of the cheese over the potatoes. Pour the egg mixture over the cheese.
   
3. Bake, uncovered, for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Top with the remaining cheese, 2 tablespoons green onions, and 2 tablespoons red pepper. Let stand for 10 minutes before serving.
   

When sage is growing in my garden, I often make this breakfast casserole. It’s a also a good recipe to make when you have some leftover potatoes.

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1 pound sliced bacon, diced

1 medium sweet onion, chopped

8 large eggs, lightly beaten

4 cups diced cooked potatoes

2 cups shredded mild Cheddar cheese

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cups small-curd cottage cheese

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cups shredded Swiss cheese

2 tablespoons chopped fresh sage leaves, or 1 tablespoon dried

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1. Preheat the oven to 350°F. Butter a 9-by-13-inch glass baking dish.
   
2. Spread out the bacon and onion on a rimmed baking sheet and bake until the bacon is browned and crisp, about 10 minutes. Drain.
   
3. Transfer the bacon and onion to a large bowl and stir in the eggs, potatoes, cheeses, and sage. Transfer to the prepared baking dish. Bake, uncovered, for 25 to 30 minutes, or until the eggs are set. Let stand for 10 minutes before serving.
   

You can multiply the quantities in the ingredients list to accommodate any number of guests. This is really a per-serving recipe. Bake it in individual custard cups or 4- to 6-ounce ramekins.

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1 tablespoon butter, melted

1 large egg

1 tablespoon half-and-half

1 tablespoon shredded mild Cheddar cheese

Pinch of dried basil

Pinch of dried oregano

Pinch of dried thyme

Pinch of dried parsley

Pinch of pepper

2 teaspoons grated Parmesan cheese

Dash of paprika

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1. Preheat the oven to 350°F. Pour the butter into an individual ovenproof casserole or ramekin. Top with the egg. Spoon the half-and-half over the top and sprinkle with the Cheddar cheese, the herbs, pepper, Parmesan, and paprika.
   
2. Place in a larger baking dish and add 1 inch of boiling water to the larger dish. Bake for 20 minutes, or until the egg is set. When done, run a knife around the edge and drain off any extra liquid.
   

Large and puffy baked pancakes are popular throughout Europe; I was first introduced to this recipe in Finland. The proportion of eggs, milk, and flour varies from one recipe to another, but this is my favorite. It puffs up to make a golden, crusty cradle. I like to fill it with fruit or berries at the table. Cook the sautéed apple slices while the pancake bakes and bring them to the table in a serving bowl. A 17-inch slopesided paella pan is perfect for baking the pancake.

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FOR THE PANCAKE:

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cups all-purpose flour

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cups milk

6 large eggs

1 tablespoon sugar

1 teaspoon salt

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cup (1 stick) butter

FOR THE APPLE FILLING:

2 large Golden Delicious or Granny Smith Apples, peeled and sliced

2 tablespoons butter

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cup light or dark brown sugar

Whipped cream for serving (optional)

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1. To make the pancake:
   In a bowl, whisk together the flour, milk, eggs, sugar, and salt until no lumps remain. Let stand for 30 minutes. (You can mix the batter the night before, cover, and refrigerate. Remove from the refrigerator when you begin preheating the oven.)
   
2. Preheat the oven to 450°F. While the oven preheats, place a large slope-sided baking pan or ovenproof skillet into the oven and add the butter. When the butter is melted, remove from the oven.
   
3. Pour the pancake mixture into the heated pan and return to the oven. Bake the pancake for 15 to 20 minutes, until the edges are puffed high and golden.
   
4. To make the apple filling:
   While the pancake bakes, in a medium skillet, sauté the apples in the butter until tender, 5 to 10 minutes. Add the brown sugar and stir until dissolved. Transfer to a serving bowl.
   
5. To serve the pancake, be sure guests are at the table when you bring it in, as it will slump quickly. Cut the pancake into quarters, and fill each serving with sautéed apples. Pass whipped cream on the side, if desired.
   

Many people enjoy their Swedish pancakes, which are as thin as crêpes, with lingonberry preserves. Here’s a way to make the pancakes ahead of time and reheat them in casserole form so that you, the cook, will be able to enjoy the fruits of your labor. This makes a pretty presentation when you unmold the casserole onto a serving plate. Cut into wedges to serve.

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3 tablespoons butter, melted, plus extra for the dish

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cup sugar

1 tablespoon cinnamon

3 large eggs

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cups milk

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cups flour

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teaspoon salt

Vegetable oil for cooking the pancakes

1 jar (14 ounces) lingonberry preserves, plus extra for serving (optional)

Whipped cream for serving

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1. Preheat the oven to 325°F. Butter an 8-inch round casserole or soufflé dish. Stir the sugar and cinnamon together in a small bowl.
   
2. In a large bowl, beat the eggs with half the milk. Add the flour and salt and stir until smooth. Stir in the 3 tablespoons melted butter and the remaining milk; the batter will be thin.
   
3. Heat a griddle or large nonstick skillet with about 1 tablespoon of vegetable oil. For each pancake, pour about
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   cup batter onto the griddle and cook over medium heat for about 1 minute, until the pancake develops golden brown spots on the bottom side. With a spatula, turn the pancake and cook until golden brown, about 30 seconds. Continue cooking the pancakes, adding more oil to the pan as needed. You will end up with about 15 or 16 thin pancakes, about 8 inches in diameter.
   
4. Place each pancake into the prepared casserole as it is cooked. Sprinkle each with cinnamon sugar and spread with lingonberry preserves and layer them in the casserole dish. (At this point the casserole can be covered and refrigerated for serving later.)
   
5. Before serving, bake, uncovered, for 15 minutes or until heated through. Cut into wedges and serve with whipped cream and additional lingonberry preserves, if desired.
   

This baked custard makes a tasty breakfast, but it can also be cut into small squares and served with crisp tortilla chips as a snack or appetizer. To make this casserole even quicker and easier, purchase already shredded cheeses.

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4 large eggs

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teaspoon baking powder

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cup whole-wheat flour

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teaspoon dry mustard

1 cup cottage cheese

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

2 cans (4 ounces each) chopped green chiles