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101 Things To Do With A Casserole
By Stephanie Ashcraft and Janet Eyring
Rating: 3.5 out of 5 stars
3.5/5
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About this ebook
Hearty recipes to make for every meal—or freeze for later—plus helpful hints and tips!
Call it a one-pot, a casserole, or a hot dish, no one can deny the convenience and satisfaction these traditional meals provide. Whether you have late nights at work and want something homemade to heat up, or have limited ingredients and finicky kids, the mighty casserole is the answer to the grumbling in everyone's tummy.
From the authors of the bestselling 101 Things to Do with a Slow Cooker and 101 More Things to Do with a Slow Cooker comes a new book in this million-copy-selling series—with recipes for:
· Blueberry French Toast Casserole
· Grandma's Chicken Potpie
· Indiana Corn Lover Casserole
· Hash Brown Heaven
· Sloppy Joe Pie
· Home-Style Shells and Cheese and more!
Call it a one-pot, a casserole, or a hot dish, no one can deny the convenience and satisfaction these traditional meals provide. Whether you have late nights at work and want something homemade to heat up, or have limited ingredients and finicky kids, the mighty casserole is the answer to the grumbling in everyone's tummy.
From the authors of the bestselling 101 Things to Do with a Slow Cooker and 101 More Things to Do with a Slow Cooker comes a new book in this million-copy-selling series—with recipes for:
· Blueberry French Toast Casserole
· Grandma's Chicken Potpie
· Indiana Corn Lover Casserole
· Hash Brown Heaven
· Sloppy Joe Pie
· Home-Style Shells and Cheese and more!
Author
Stephanie Ashcraft
Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona.
Read more from Stephanie Ashcraft
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Reviews for 101 Things To Do With A Casserole
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Book preview
101 Things To Do With A Casserole - Stephanie Ashcraft
BREAKFAST
ASPARAGUS–ENGLISH MUFFIN BAKE
In a 4-quart saucepan, boil asparagus pieces 1 minute. Drain and put in a large bowl of ice water to stop cooking process. Drain and pat asparagus dry with paper towels.
Place English muffin halves, cut side up, to form a crust in a greased 9x13-inch pan. Cut the muffins to fill the empty spaces in the pan as needed. Layer asparagus, half the cheese, ham, and bell pepper over muffins.
In a large bowl, whisk eggs, milk, salt, dry mustard, and pepper. Pour the egg mixture evenly over muffins. Cover and refrigerate 2 hours or overnight. Remove from refrigerator before preheating the oven to 375 degrees. Bake 40–45 minutes, or until set in the center. Immediately sprinkle remaining cheese over top and serve. Makes 6–8 servings.
BLUEBERRY FRENCH TOAST CASSEROLE
Place half the bread cubes in a greased 9x13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.
In a large bowl, whisk eggs, milk, vanilla, and syrup. Drizzle egg mixture evenly over bread. Cover and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 25–30 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with powdered sugar. Serve with blueberry or maple syrup. Makes 6 servings.
BAKED BREAKFAST BURRITOS
Preheat oven to 350 degrees.
In a frying pan, scramble eggs and salsa together until firm but not dry. Heat the tortillas in the microwave until softened. Put a spoonful of scrambled egg mixture in the middle of each tortilla. Roll up tortilla and place in a greased 9x13-inch pan. Sprinkle with green chiles and cheese. Cover and bake 15 minutes. Makes 6–8 servings.
VARIATION: Cook and crumble spicy sausage into the scrambled eggs for a heartier
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