The Best Casserole Cookbook Ever

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Authors: Susie Cushner
this point the casserole can be covered and refrigerated. Add 5 minutes to the baking time.)
Bake, uncovered, for 15 to 20 minutes, or until heated through. Remove from the oven and top with the hardcooked eggs.

    This dish puffs with the help of self-rising flour, which is popular in the South, but is not as readily available in the North. If you can’t find it, you can make your own or use Bisquick. Serve this with Cinnamon Sally Lunn or toasted slices of Whole-Wheat Raisin Casserole Bread .

    2 tablespoons butter at room temperature
    6 large eggs, beaten
    2 cups milk
    1 cup self-rising flour
    1 medium onion, chopped
    1 / 2 cup finely chopped sun-dried tomatoes
    1 / 2 cup chopped mushrooms
    2 cups shredded Colby Jack or Cheddar cheese

Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with 1 tablespoon of the butter.
In a large bowl, whisk together the eggs, milk, and flour until smooth.
In a large nonstick skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onion, sun-dried tomatoes, and mushrooms and sauté, stirring, until the onions are soft. Stir the vegetables into the egg mixture and mix in the cheese.
Pour into the prepared casserole. Bake, uncovered, for 35 to 40 minutes, until set. Serve hot.

    NOTE: If you don’t have self-rising flour on hand, add 1 teaspoon baking powder and 1 / 2 teaspoon salt to 1 cup all-purpose flour.

    This rather unusual dish is heaven for potato lovers! To keep the potatoes from turning brown after shredding, rinse in cold water and drain well.

    2 tablespoons butter at room temperature
    1 / 2 pound bacon, diced
    1 / 4 cup finely diced green bell pepper
    1 / 4 cup finely diced red bell pepper
    1 small onion, chopped
    8 large eggs
    1 pound russet potatoes, peeled and shredded
    2 3 / 4 cups shredded sharp Cheddar cheese
    1 teaspoon salt
    1 / 2 teaspoon pepper

Preheat the oven to 350°F. Coat a 10-inch pie or quiche dish with 1 tablespoon of the butter.
In a medium nonstick skillet, cook the bacon until crisp; remove the bacon and set aside. Drain all but 1 tablespoon of the bacon drippings. Add the peppers and onion and sauté over medium heat for 3 to 5 minutes, until soft.
Whisk the eggs in a large bowl. Stir the potatoes into the eggs. Add the bacon and the vegetable mixture. Pour into the prepared pan and spread out the mixture evenly. Top with the cheese and sprinkle with salt and pepper.
Bake for 45 minutes, or until set.

    There is lots of flavor here from the garlic, vegetables, and herbs. The low-fat cheese makes it healthy, too.

    2 teaspoons butter, softened
    1 large clove garlic, chopped
    1 cup chopped broccoli
    1 / 2 cup shredded carrot
    2 green onions, sliced (white and green parts)
    4 large eggs, beaten, or an equivalent amount of Egg Beaters
    2 tablespoons water
    1 / 2 teaspoon salt
    1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
    1 / 2 cup shredded part-skim or regular Monterey Jack cheese
    Sliced, seeded, and deribbed red bell pepper rings for garnish

Preheat the oven to 400°F. Grease a 9-inch pie pan with 1 teaspoon of the butter.
In a 10-inch nonstick skillet, melt the remaining 1 teaspoon butter and add the garlic, broccoli, carrot, and green onions. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 4 to 5 minutes. Spread over the bottom of the pie pan.
In a medium bowl, whisk the eggs, water, and salt together. Pour over the vegetable mixture and sprinkle with the basil.
Bake for 25 minutes or until set. Sprinkle the cheese over the top and garnish with the red pepper rings. Let stand until the cheese melts before serving.

    Here is a quichelike breakfast dish that’s absolutely satisfying!


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