GOLDEN SHRIMP BRUNCH CASSEROLE
During the '40s, Mother had a close group of friends whose husbands or sons were off to war. To ease their worries, the group frequently met for lunch. This was one of my mother's favorite lunch recipes. I recall the scent of melted cheese baking and the custard-like souffle.
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts :
CHEESE OR SHRIMP STRATA
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325°. Butter or spray with non-stick coating a shallow 1 1/2- or 2-quart baking dish.2. Spread bread with butter. Trim crusts off if desired. Cut bread into cubes (you should have about 4 cups). Place half of the cubes in baking dish. Sprinkle with half of the onion, half of the shrimp and half of the cheese. Repeat layers.3. In a medium bowl, lightly beat eggs. Stir in heavy cream. Dijon mustard, flour, salt and pepper until smooth. Pour over top of bread mixture, pressing bread under liquid to moisten. Sprinkle with paprika.4. Bake for 45 minutes or until top is puffed and a knife inserted near center comes out clean.Serve immediately.* Separate shrimp if frozen into chunks.
Nutrition Facts : Nutritional Facts Serves
CHEESE STRATA
This is an easy breakfast dish-great to make ahead for rushed mornings as it can be refrigerated overnight. Almost any chopped vegetable or meat can be added; just add before the cheese layer. If you're feeding a crowd, just double and use a 9x13 pan. This is adapted from a Mennonite cookbook, More-with-Less.
Provided by Kaarin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan.
- Drizzle half the melted butter over the bread.
- If adding veggies or meat layer those on next.
- Cover with the shredded cheese.
- Top with remaining bread and drizzle remaining butter over.
- In a small bowl, beat the milk, eggs and seasonings.
- Pour over the bread.
- Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes.
- Can be refrigerated unbaked up to 1 day.
SAVORY STRATA
Provided by Molly O'Neill
Categories brunch, dinner, weekday, casseroles, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
- Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
- Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
- Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
- Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
- Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams
CLASSIC CHEESE STRATA
Make and share this Classic Cheese Strata recipe from Food.com.
Provided by clandeboy
Categories Breakfast
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim crusts from 4 slices of bread.
- Cut slices into 2 triangles each (total of 8).
- Arrange trimmings and uncut bread slices to cover the bottom of a 9x9x2 pan.
- Place cheese slices over the bread.
- Arrange the bread triangles in 2 rows over the cheese - overlap the points slightly on the bases.
- Beat the eggs and blend with milk, onions, salt, mustard and pepper.
- Pour over bread and cheese layers.
- Let stand 1 hour at room temperature or for several hours in refridgerator.
- Bake uncovered at 325 for approximately 1 hour - until knife at center comes out clean.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 300.4, Fat 15.1, SaturatedFat 8, Cholesterol 173.5, Sodium 1185.7, Carbohydrate 24.9, Fiber 0.9, Sugar 2, Protein 15.8
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- In a large bowl, mix together the milk, eggs, salt, and pepper. In a medium-size bowl, toss the cheeses together.
- Place 2 pieces of bread on the bottom of the prepared pan. The bread should cover most of the bottom. If it doesn’t not, add another piece of bread or part of one to fill in the gap. Sprinkle with one third of the cheese. Place the second layer of bread over the cheese and again, fill in any large gaps with extra bread. Carefully pour the milk and egg mixture over the entire casserole. It will seem lie a lot, but the bread will soak it up as it cooks. Top with the remaining cheese. (At this point you can cover and refrigerate the strata for up to 24 hours before baking.)
- Bake for 45 to 50 minutes, or until the casserole is very puffy and the cheese is golden brown on the top. Let sit for about 10 minutes before cutting and serving.
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