Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts

Thursday, July 28, 2011

Ditalini Casserole with Roasted Eggplant

 I had an offer of several Japanese eggplant so I decided to try this recipe.  It is in the oven at the moment.  It smells wonderful!

Ditalini Casserole with Eggplant

1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
6 small eggplants, cut into 1/2 inch strips
16 ounces of ditalini or macaroni
1 white onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon of dried basil or 1 teaspoon fresh basil
1/2 cup of olive oil
1- 28 ounce can of tomatoes, drained
1/2 cup of grated Pecorino or Parmesan cheese
8 ounces of mozzarella cheese, shredded
4 ounces of provolone cheese, sliced

Lightly salt and pepper eggplants, drizzle with olive oil and roast for 30 minutes at
425º Fahrenheit.

Cook pasta in boiling salted water until just tender, following package directions; drain.

Sauté onion and garlic in 2 tablespoons of oil.  Add tomatoes , and basil.  Simmer for 10 minutes.

Preheat oven to 375º Fahrenheit.

Place half the ditalini in buttered casserole dish.

Sprinkle with 2 tablespoons of Grated Parmesan cheese and half the mozzarella.

Pour on tomato sauce.

Add eggplant, then remaining pasta.

Finish with layer of provolone cheese and the rest of the mozzarella.

Sprinkle with remaining grated cheese.

Bake for 30 minutes. Remove from oven and serve.  Serves 8.


Friday, July 15, 2011

Slow-Cooker Enchilada Casserole

This is an extremely easy and inexpensive meal to make for a meatless dinner.  I was just thinking that you could add ground beef or shredded chicken to it to change it up a bit.

Slow-Cooker Enchilada Casserole
Prep:  10 minutes
Cook: 3  hours
Serves:  4

 9 6-inch corn tortillas
15 oz. canned enchilada sauce
1 15-ounce can black beans, rinsed and drained
2 cups frozen corn
2-1/2 cups shredded Cheddar

1.        Place an oven rack about 5 inches from broiler and preheat broiler to high.  Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total.  Reserve 2 tablespoons enchilada sauce.  Combine beans and remaining sauce in a bowl.

2.       Mist slow-cooker insert with cooking spray.  Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.  Spread half of bean mixture over tortillas.  Sprinkle with 1 cup corn and ½ cup cheese.  Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.  Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.  Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.


Friday, August 6, 2010

Zucchini Sausage Squares

I am not sure where I found this recipe but it was a lifesaver.  I had a pound of bulk sausage in my freezer and a zucchini in my refrigerator.  I just didn't know what to do with them until I found this recipe.  Believe me, the ingredients were a total surprise to me.  I would never have thought to put zucchini together with sausage and mozzarella cheese.  The most unusual aspect of this recipe to me is the prepared mustard on top of the crescent rolls.  Initially, when I read the recipe I thought they were referring to the powdered mustard but when I went back and reread it and it said "prepared" mustard I was completely taken aback. I think the recipe calls for way too much butter.  There is really no need to  use half a cup of butter!  Just reduce it to a few tablespoons or better yet use a tablespoon or two of olive oil.  I had to cook this casserole for at least 35 minutes.  It was just not browned by 20 minutes of cooking.  Personally, I don't like black pepper so I substituted white pepper.  To be honest, I didn't think the prepared mustard was necessary but my husband said he enjoyed the mustard taste.  I was really surprised to hear him say that since he never uses mustard.  You will have to try the recipe and decide for yourself. I used yellow mustard but I suppose spicy brown mustard would work just as well with the flavors.  Maybe even better. 

Zucchini Sausage Squares

5 small zucchini - cut into 1/4 slices
1 large onion, chopped
1/2 cup butter
1 pound bulk Italian sausage, cooked and drained
2 teaspoons minced fresh parsley
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs
2 cups (8 ounces) shredded mozzarella
1 tube (8 ounces) refrigerated crescent rolls
2 Tablespoons prepared mustard

In a large skillet, sauté the zucchini and onions with the butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture.

Unroll crescent rolls in a greased 13 x 9 baking dish. Press onto the bottom and sides to form a crust, seal seams and perforations. Brush with mustard. Spoon sausage mixture on top. Bake uncovered at 375 degrees for 18-20 minutes or until crust is golden brown. Enjoy!

Serves 6-8.


The Creative Cook

Thursday, August 21, 2008


I was asked to make a breakfast casserole for the PTA's back-to-school breakfast for the teachers this morning. Last week, I started looking for my "tried and true" recipe that I have had for years and used successfully many times. Well, I couldn't find it! I probably tossed the hard copy thinking that it was safe on my hard drive. I searched everywhere for that recipe, I searched for it on my hard drive, in my kitchen drawer, on the Internet and nothing. I found LOTS of other similar recipes. Unfortunately, none of them is exactly the same as the one I love. I tried another one of the recipes that I found on the Internet. This recipe is similar to mine in that you have to cube the bread and soak it over-night in the fridge. The differences are that in my old recipe, the cream cheese was not blended in with the egg but cubed and placed on top of the bread. Also, instead of powdered sugar my old recipe called for cinnamon sugar. My only complaint with it is that it took way longer than the 30 minutes the recipe suggests to bake it. I kept it in the oven for at least one hour. I am also going to pass on several of the other recipes I found online. If I find my old recipe, I'll be sure to post it for you, too.

French Toast Souffle
All-Recipes by Betty

10 cups white bread cubes (about 1 large loaf)
1 (8 ounces) package low fat cream cheese, softened
8 eggs
1-1/2 cups milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar


1. Place bread cubes in a lightly greased 9 x 13 inch baking pan.

2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover and refrigerate overnight.

3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F.

4. Bake, uncovered for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.


1 loaf (12 slices) slightly stale white bread
12 eggs
1/3 cup maple syrup
1 teaspoon vanilla
2 (8 oz.) packages cream cheese, cubed
1-1/2 cup milk
3 tablespoons cinnamon sugar


Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch casserole pan.Cut crust off bread and cube. Mix maple syrup, milk, vanilla and eggs. Pour over bread. Add cream cheese cubes. Bake at 375 degrees for 45 minutes to 1 hour in a greased pan. Sprinkle with cinnamon sugar. Serve with warm maple syrup.

Cinnamon French Toast Casserole

This makes an excellent and easy weekend brunch - preparation takes about 10 minutes. Assemble the night before and bake in the morning.

1/3 cup butter
2/3 cup brown sugar
3 Tbsp maple syrup
Chopped pecans (optional)
1 loaf cinnamon bread (can use cinnamon raisin bread if desired) - Thomas' brand is good
1-8 oz. pkg cream cheese
5 eggs
1/4 cup half and half
Powdered sugar


Preheat oven to 350 degrees. Spray a 9"x13" pan with non-stick cooking spray. Melt butter and add to the pan, along with brown sugar and 2 Tbsp of maple syrup. Mix in pan until the mixture can be spread evenly around the bottom of the pan. Sprinkle with finely chopped pecans if desired.

Divide loaf of bread into halves. Cut half of the loaf into small cubes (about 1" square) and scatter over the brown sugar mixture. Cut cream cheese into cubes and scatter over the top. Top with the remaining bread cut into cubes.

Whisk eggs, half and half, and remaining 1 Tbsp of maple syrup in a bowl. Pour the egg mixture over the bread and press down gently with plastic wrap to make sure all bread is coated. Cover tightly with plastic wrap and store in the refrigerator overnight.

Take out and bake at 350 degrees for about 45 minutes until casserole is gently browned and well set.

Sprinkle with powdered sugar and serve warm with your favorite syrup topping or fresh fruit. Serve with bacon or sausage.

Blueberry Cream Cheese French Toast Casserole

1 loaf egg bread, cut into cubes (Challah bread)
8 ounces cream cheese, slightly softened
1-1/2 cups fresh blueberries, tossed lightly with 2 tablespoons flour
8 large eggs
1-1/2 cups milk
3/4 cup maple syrup
6 tablespoons butter, melted


Preheat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer the coated blueberries over the cream cheese. Cover the blueberries with the remaining bread. Sprinkle generously with cinnamon. In a bowl combine the milk, maple syrup, eggs, and butter. Whisk to combine. Pour the mixture over the bread and press the mixture into the bread with a spatula. This will help the bread soak up the egg mixture. Cover and refrigerate for at least 4 hours or overnight. Bake at 350 degrees for 45 to 50 minutes.

Chocolate Overnight French Toast Puff

12 slices white bread, crusts removed
2 cups skim milk, divided
1 cup semi sweet chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
8 eggs
2 cups half and half


3/4 cup butter, very soft or melted
1-1/3 cup packed brown sugar
1 cup chopped walnuts (optional)
3 tablespoons maple syrup (optional)


Generously grease a 9x13" baking dish that is at least 2 inches deep. Arrange trimmed bread slices on bottom of pan in 2 layers. In a small saucepan, combine 1 cup milk, chocolate chips and sugar. Heat over medium heat, stirring, until chips are melted and sugar is dissolved. Do not let mixture come to a boil. Stir in vanilla. Let cool. In a large bowl, beat eggs, remaining milk and half and half. Mix chocolate mixture into egg mixture. Pour over bread slices. Cover pan tightly and refrigerate overnight. In the morning, remove from refrigerator and prepare topping.

Prepare topping:

In a medium bowl, combine butter, brown sugar, walnuts, and syrup. Spread or spoon the topping over the bread slices. Bake, uncovered, in a preheated 350 degree oven for 1 hour or until center is set. If edges are browning to fast, cover with foil. Remove from the oven and cool for 10 minutes or so until cool enough to spoon or slice. Top with syrup, if desired.

Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

All of these recipes sound awesome to me. I have tried the first one today for the teacher's back-to-school breakfast. The second recipe is the closest to my original tried and true recipe. I can't wait to try the blueberry version and Paula Dean's version. I think that D will like the Chocolate version best.

Please let me know if you try any of these recipes and how you like them.


The Creative Cook