SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch (3-quart) casserole dish with oil.
- Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
- Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
- Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
- In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.
MIX AND MATCH CASSEROLES
Here is the mother recipe for hundreds of casseroles! Just mix and match the ingredients. Use your creativity! :) From southernliving.com
Provided by jrthrmn
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- The meat can be: 2 cans tuna, shrimp or crab, or 2 cups chopped cooked chicken or turkey, or 2 cups chopped ham, or 1 lb. ground beef, cooked crumbled and drained.
- The sauce can be: 1 can of cream of "your favorite, I like onion" soup or 2 cans (14 1/2 oz) tomatoes or 2 cups of your own sauce (barbecue, sweet and sour, teriyaki, curry, marinara, gravy, cheese sauce, etc etc).
- The extra can be: 1 small can mushrooms, 1 small can sliced olives, 1/4 cup chopped red or green bell pepper, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 minced garlic cloves, 1 can chopped green chilies, 1 package taco seasoning, ranch seasoning, etc etc.
- The vegetable can be: 1 14-1/2 ounce can vegetable of your choice (peas, green beans, spinach, corn, asparagus) or 2 cups frozen or fresh.
- The starch can be: uncooked small pasta shells, egg noodles, uncooked rice, hash browns, etc etc.
- You can use one or two toppings: 1/2 cup cheese of any kind, or 1 cup bread/cracker crumbs mixed with melted butter and sprinkled on top, or stuffing mix. Could be crushed taco or potato chips. Or French fried onions.
- Once you have chosen your combination, combine 1 8-ounce container sour cream, 1 cup milk, 1 cup water, 1 tsp salt and 1 tsp pepper with sauce (omit sour cream and milk if using tomatoes).
- Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.
Nutrition Facts : Calories 302.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 28.9, Sodium 467.1, Carbohydrate 42.7, Fiber 0.9, Sugar 1.3, Protein 8
MIX 'N' MATCH SQUASH CASSEROLE
"Mix any kinds of summer squash you have on hand for this flavorful casserole," suggests June Mullins of Livonia, Missouri. "Served with a salad and hot rolls or homemade bread, it makes a meal my family enjoys."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 30-35 minutes.
Nutrition Facts : Calories 234 calories, Fat 15g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 615mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
MIX AND MATCH CASSEROLE
This is a great "road map" for beginning cooks who may be unsure of themselves. They will soon discover that the possibilities are endless when it comes to casseroles.
Provided by Dusty Loveday
Categories Casseroles
Time 1h10m
Number Of Ingredients 1
Steps:
- 1. CHOOSE ONE SAUCE MAKER: 1 can cream of mushroom soup -- (10 3/4-ounce) undiluted 1 can cream of celery soup -- (10 3/4-ounce) undiluted 1 can cream of chicken soup -- (10 3/4-ounce) undiluted 1 can Cheddar cheese soup -- (10 3/4-ounce) undiluted 2 cans diced tomatoes with basil -- (14 1/2-ounce) garlic, and oregano, undrained
- 2. CHOOSE ONE VEGETABLE: 1 can cut green Italian beans -- (14 1/2-ounce) drained 1 can sweet peas -- (15 1/4-ounce) drained 1 can asparagus cuts and tips -- (10 1/2-ounce) drained 1 can whole kernel corn -- (15 1/4-ounce) drained 1 can chopped spinach -- (13 1/2-ounce
- 3. CHOOSE ONE PASTA/RICE: 2 cups uncooked elbow macaroni 1 cup uncooked regular rice 4 cups uncooked wide egg noodles 3 cups uncooked small pasta shells
- 4. CHOOSE ONE MEAT/FISH/POULTRY: 2 cans solid white tuna in spring water -- (6-ounce) drained and flaked 2 cups chopped cooked chicken 2 cups chopped cooked ham 2 cups chopped cooked turkey 1 pound ground beef -- browned and drained
- 5. CHOOSE ONE OR MORE EXTRAS (OPTIONAL): 1 can sliced mushrooms -- (3-ounce) drained 1/4 cup sliced ripe olives 1/4 cup chopped red or green bell pepper 1/4 cup chopped onion 1/4 cup chopped celery 2 garlic cloves -- minced 1 can chopped green chiles -- (4.5-ounce) 1 envelope taco seasoning mix -- (1 1/4-ounce)
- 6. CHOOSE ONE OR TWO TOPPINGS: 1/2 cup shredded mozzarella cheese -- (2 ounces) 1/2 cup grated Parmesan cheese 1/2 cup shredded Swiss cheese -- (2 ounces) 1/2 cup fine -- dry breadcrumbs 1 cup round buttery crackers -- crushed 1 cup herb-seasoned stuffing mix
- 7. Combine 1 (8-ounce) container sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish. Bake, covered, at 350F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. Makes 6 servings.
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